Grillin' With Driller Part II

Saturday I posted my latest BBQ experiment with pork loin. It turned out great. Well, at least the family liked it. For more information scroll down a couple of posts. Sunday I grilled 14 chicken halves for the family, using an old family recipe. Here is how it goes.
Take about two parts red wine vinegar to one part lemon juice and add garlic salt and butter. We mixed enough that it took two sticks of butter (Paula Dean would be proud). Baste fryer halves with the mix. Sprinkle a little cracked black pepper and Canadian Steak seasoning on each bird. Marinate for 2-4 hours (overnight is best).
Now let's get the fire ready. This time I build the fire on one side of the grill, just like before, but I am going to use hickory chips instead of apple wood. Now it's time to throw the birds on the fire.Okay, so they look like me on the first day of summer. When I first put them on the grill I put the skin side up. Personally, I believe that exposes the cavity to the smoke and you get a little more of the hickory flavor infused into the meat early in the process.Remember the tip I gave you last time. Always soak your wood in water. It decreases the flame-up and imparts more smoke into the meat. Yes, I did add a little Canadian Steak seasoning to the birds. Actually, it's the spicy Montreal steak blend. I think it's about time to turn the birds.
They're looking pretty good. When I turn the skin side to the fire, I splash on the marinade. This is a really thin sauce so you can actually puddle it in the cavity if you like. Check to be sure that there is spice still on all of the meat and add a little if necessary. I try to leave the skin side down long enough to get a nice crust. That will seal in the juices. Believe me these birds will be juicy when we're done. Are you hungry yet? One last tip. If you have room, take a small aluminum bread pan and partially fill it with water or with your marinade and set it on the grill. When you close the lid, it will add additional moisture/flavor to the whole cooking process. I had too much meat on the grill to do it this time. I guess I could have put it on the warming tray, I just didn't think of it. Oh well, you can't think of everything.Well, I believe these fowl are done! Crispy on the outside, juicy on the inside. I doesn't get any better than that. Since this was a family affair, everyone brought a side dish and I don't have enough space for all the pictures that would require. Let's just say that everyone ate well. And yes, the pork loin in the first Grillin' With Driller was also on the menu. Good eats y'all!