Linda and I stopped by
Cracker Barrel last weekend for "
lupper" (a meal between the normal time for lunch and supper). They were advertising
Camp Fire Chicken on the menu insert and I decided to order it. Their version included a chicken quarter, potatoes, carrots, onions, a piece of corn on the cob, and a small amount of tomato. I enjoyed the meal and immediately decided that I would try to emulate that dish (or a close version) on the bbq grill at home.
There are many ways to prepare this dish. This is my improvised version of Camp Fire Chicken.
Step 1. Prepare the veggies
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| Celery, carrots, red bell pepper, squash, red onion, new potatoes |
Step 2. Prepare the chicken quarters (put some seasoning under the chicken skin too)
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| Chicken quarters seasoned with Lawry's poultry blend |
Step 3. Garlic powder
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| Garlic powder |
Step 4. Butter (or margarine)
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| A couple teaspoons of margarine seasoned with garlic powder |
Step 5. Pre-assemble the veggies and chicken in foil
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| The dish assembled in aluminum foil and ready for the grill (before) |
Step 6. Wrap tightly and place on the grill
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| Wrapped in aluminum foil and placed in the center of the grill with charcoal banked on the sides |
Step 7. Cook at 350 degrees for 60 - 75 minutes or until chicken reaches 175 - 180 degrees
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| Camp Fire Chicken fresh from the grill (after) |
Step 8. I used chicken quarters, but thighs, drumsticks or breasts would probably work well too
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| Camp Fire Chicken close-up |
I enjoyed my version of the dish. I think this is a nice way to prepare an interesting dish on the grill for a family get together too. I could cook 8 - 10 of these easily in my
Backwoods or
McCullough upright bbq smokers.
