Bubba Ho-Keg Chicken

by zydecopaws on October 5, 2009

Day 2 of the Bubba Ho-Keg break-in process, and chicken thighs were on the menu. And grill fries. And mushroom kabobs. Lets face it, I’m going to find any excuse I can to load up the grill and really give it a workout. And load it I did.


The chicken was rubbed with some basic rib rub (see, I told you it wasn’t just for ribs), the grill fries with EVOO, granulated garlic, salt, lemon-pepper, and Italian seasoning, and the mushroom kabobs were brushed with a Cajun butter. For the record, I added too much Italian seasoning to the potatoes and won’t do that again. Next time I won’t be lazy and open the oregano. They were edible, but not as good as original recipe trashbag potatoes.


Overall the meal turned out real nice. I’m going to have to rig up a diffuser for the BKCG so that I can keep the flames away from things like chicken skin. Some of the thighs got a little more char than I care for, some of that was due to the sugar in the rib rub, but most was due to the chicken sitting directly over flames. The family loved the crispy skin, but I don’t care for the blackened skin.

The BKCG takes a bit of getting used to. I’ve been cooking on Weber kettles for so long that pretty much everything I do on them is automatic, especially when it comes to temperature control and the ability to cook both direct and indirect at the same time. I’m going to keep plugging away though, as I really like some of the possibilities of the BKCG with a diffuser. As it stands, tonight was not bad considering this is only the second cook on Bubba Ho-Keg. At least no one complained…

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