I served it at the Waldorf, MD Eggfest this weekend, awesome reviews. -RP
http://www.nakedwhiz.com/thechicken.htm

Randy wrote:
> I served it at the Waldorf, MD Eggfest this weekend, awesome reviews. -RP
> http://www.nakedwhiz.com/thechicken.htm
Now I'm stuttering due to the double post. -RP

Randy > wrote:
> I served it at the Waldorf, MD Eggfest this weekend, awesome reviews. -RP
> http://www.nakedwhiz.com/thechicken.htm

Thanks for posting it, Randoo! I've sent it on to my kids. Now I've gotta
figger a workaround for my NB. Got any idees, Brickster?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On 5-May-2008, Nick Cramer > wrote:

> Randy > wrote:
> > I served it at the Waldorf, MD Eggfest this weekend, awesome reviews.
> > -RP
> > http://www.nakedwhiz.com/thechicken.htm
>
> Thanks for posting it, Randoo! I've sent it on to my kids. Now I've gotta
> figger a workaround for my NB. Got any idees, Brickster?
>
> --
> Nick

Nothing complicated about it that I can see Nick. I'd just install the
veggies
in a throwaway pan under the cooking grates in the NB and let 'er go.
Certainly no problem running the dome temp at 300 - 350. I don't think
it's critical. I've cooked a lot of chicken in my NB and never worried much
about what the temp was. The result ought to duplicate Randy's pretty
closely. That trick with the post-cook marinade looks like the magic elixir
that makes it all work.
--
Brick(Youth is wasted on young people)

"Brick" > wrote:
> On 5-May-2008, Nick Cramer > wrote:
> > Randy > wrote:
> > > I served it at the Waldorf, MD Eggfest this weekend, awesome reviews.
> > > -RP
> > > http://www.nakedwhiz.com/thechicken.htm
> >
> > Thanks for posting it, Randoo! I've sent it on to my kids. Now I've
> > gotta figger a workaround for my NB. Got any idees, Brickster?

> Nothing complicated about it that I can see Nick. I'd just install the
> veggies
> in a throwaway pan under the cooking grates in the NB and let 'er go.
> Certainly no problem running the dome temp at 300 - 350. I don't think
> it's critical. I've cooked a lot of chicken in my NB and never worried
> much about what the temp was. The result ought to duplicate Randy's
> pretty closely. That trick with the post-cook marinade looks like the
> magic elixir that makes it all work.

Thank you, good Sir. Sounds like a plan I can handle (with Jun's help).

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Brick wrote:
> On 5-May-2008, Nick Cramer > wrote:
>
>> Randy > wrote:
>>> I served it at the Waldorf, MD Eggfest this weekend, awesome reviews.
>>> -RP
>>> http://www.nakedwhiz.com/thechicken.htm
>> Thanks for posting it, Randoo! I've sent it on to my kids. Now I've gotta
>> figger a workaround for my NB. Got any idees, Brickster?
>>
>> --
>> Nick
>
> Nothing complicated about it that I can see Nick. I'd just install the
> veggies
> in a throwaway pan under the cooking grates in the NB and let 'er go.
> Certainly no problem running the dome temp at 300 - 350. I don't think
> it's critical. I've cooked a lot of chicken in my NB and never worried much
> about what the temp was. The result ought to duplicate Randy's pretty
> closely. That trick with the post-cook marinade looks like the magic elixir
> that makes it all work.
The post cook marinade, or steep, is what makes this recipe so unique.
All I can say is try it, keep it as close to the recipe as you can for
the first try, then experiment. -RP

On 6-May-2008, Randy > wrote:

> Brick wrote:
> > On 5-May-2008, Nick Cramer > wrote:
> >
> >> Randy > wrote:
> >>> I served it at the Waldorf, MD Eggfest this weekend, awesome reviews.
> >>> -RP
> >>> http://www.nakedwhiz.com/thechicken.htm
> >> Thanks for posting it, Randoo! I've sent it on to my kids. Now I've
> >> gotta
> >> figger a workaround for my NB. Got any idees, Brickster?
> >>
> >> --
> >> Nick
> >
> > Nothing complicated about it that I can see Nick. I'd just install the
> > veggies
> > in a throwaway pan under the cooking grates in the NB and let 'er go.
> > Certainly no problem running the dome temp at 300 - 350. I don't think
> > it's critical. I've cooked a lot of chicken in my NB and never worried
> > much
> > about what the temp was. The result ought to duplicate Randy's pretty
> > closely. That trick with the post-cook marinade looks like the magic
> > elixir
> > that makes it all work.
> The post cook marinade, or steep, is what makes this recipe so unique.
> All I can say is try it, keep it as close to the recipe as you can for
> the first try, then experiment. -RP

I haven't even tried it yet, but I know that's going to work Randy. I can
cook well enough to make that happen in my offset smoker. Thanks for
the idea.
--
Brick(Youth is wasted on young people)

Grant Baxter wrote:
> Randy > wrote:
>
>> I served it at the Waldorf, MD Eggfest this weekend, awesome reviews. -RP
>> http://www.nakedwhiz.com/thechicken.htm
>
> I've made it twice now - delicious!
>
> grant
Twice already, you must have liked it. What size K do you have? -RP

>>> about what the temp was. The result ought to duplicate Randy's pretty
>>> closely. That trick with the post-cook marinade looks like the magic
>>> elixir
>>> that makes it all work.
>> The post cook marinade, or steep, is what makes this recipe so unique.
>> All I can say is try it, keep it as close to the recipe as you can for
>> the first try, then experiment. -RP
>
> I haven't even tried it yet, but I know that's going to work Randy. I can
> cook well enough to make that happen in my offset smoker. Thanks for
> the idea.

You should be able to do a whole lot of them in an offset, post your
results. I made it this weekend and asked a number of competitive
bbqers what they thought judges would think if they had a box of it was
presented to them. Most said they would probably reject it as not being
bbq, as they were gobbling it down. -RP

On May 6, 10:52*am, Randy > wrote:
> Grant Baxter wrote:
> > Randy > wrote:
>
> >> I served it at the Waldorf, MD Eggfest this weekend, awesome reviews. -RP
> >>http://www.nakedwhiz.com/thechicken.htm
>
> > I've made it twice now - delicious!
>
> > grant
>
> Twice already, you must have liked it. *What size K do you have? *-RP

Showed the SWMBO the recipe and is wierding out over the plain flour
being cooked on the chick like that. That and "what's with the egg, I
don't see it in the flour?" <bg>.

Can you explain how the flour works out with this?

Tutall wrote:
> On May 6, 10:52 am, Randy > wrote:
>> Grant Baxter wrote:
>>> Randy > wrote:
>>>> I served it at the Waldorf, MD Eggfest this weekend, awesome reviews. -RP
>>>> http://www.nakedwhiz.com/thechicken.htm
>>> I've made it twice now - delicious!
>>> grant
>> Twice already, you must have liked it. What size K do you have? -RP
>
> Showed the SWMBO the recipe and is wierding out over the plain flour
> being cooked on the chick like that. That and "what's with the egg, I
> don't see it in the flour?" <bg>.
>
> Can you explain how the flour works out with this?
The flour helps dry out the skin in order to absorb the dip after it is
cooked. The egg is what I cooked that in, a Big Green Egg. -RP

On May 7, 10:56*am, Randy > wrote:
> Tutall wrote:
> > On May 6, 10:52 am, Randy > wrote:
> >> Grant Baxter wrote:
> >>> Randy > wrote:
> >>>> I served it at the Waldorf, MD Eggfest this weekend, awesome reviews. -RP
> >>>>http://www.nakedwhiz.com/thechicken.htm
> >>> I've made it twice now - delicious!
> >>> grant
> >> Twice already, you must have liked it. *What size K do you have? *-RP
>
> > Showed the SWMBO the recipe and is wierding out over the plain flour
> > being cooked on the chick like that. That and "what's with the egg, I
> > don't see it in the flour?" <bg>.
>
> > Can you explain how the flour works out with this?
>
> The flour helps dry out the skin in order to absorb the dip after it is
> cooked. *The egg is what I cooked that in, a Big Green Egg. *-RP

<bg> = "big grin", i.e., I was amused at her Q.

Thank you for the flour explanation.