Saturday, July 19, 2014

Camp Fire Chicken on the Charcoal Grill

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

Celery, carrots, red bell pepper, squash, red onion, new potatoes

 Step 2. Prepare the chicken quarters (put some seasoning under the chicken skin too)

Chicken quarters seasoned with Lawry's poultry blend
 Step 3. Garlic powder

Garlic powder
 Step 4. Butter (or margarine)

A couple teaspoons of margarine seasoned with garlic powder
 Step 5. Pre-assemble the veggies and chicken in foil

The dish assembled in aluminum foil and ready for the grill (before)
 Step 6. Wrap tightly and place on the grill

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

Camp Fire Chicken fresh from the grill (after)
 Step 8. I used chicken quarters, but thighs, drumsticks or breasts would probably work well too

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.