Grill roasted whole chicken

12/12/04

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 Grill roasted whole chicken

This counts as one of my failures. The recipe is from Cook's Illustrated "Grilling and Barbecue" and uses their "Simple dry spice rub for poultry." We found that the spice rub came out dry and powdery, and the strong flavors overwhelmed the mild flavor of the chicken.

Chicken coated with dry rub. The bird has been placed on a meat hook, ready to be transferred to the Kamado.

Suspended from the meat hook over the drip pan, the chicken is ready to cook.

Dry patches are evident in the spice coating, and the chicken is almost done. Is this going to work?

The finished result. It looks better than it is. The spice rub is just too overwhelming.

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