In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

vinegar chicken on the keyhole pit

Discussion in 'The Smokehouse' started by Scotty Overkill, Jun 15, 2016.

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  1. Scotty Overkill

    Scotty Overkill Administrator

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    So I'm at home and Mrs. Overkill is at work, I ask my kids what they'd like for supper........

    "Dad, let's do some of that chicken with the spray on the firepit!!"

    I'm sure proud of those kids, brings a tear to my eye!!

    Smoke stage......

    20160615_182930.jpg

    Sizzle stage, every flip of the chicken, it gets a heavy spray-down of vinegar and olive oil.
    Here's a pic of it fresh off the fire, ready to go in the house....

    20160615_183425.jpg

    Served up with some chicken rice (store bought packs that's quick and easy).....delicious!!

    20160615_183858.jpg
     
    Scotty Overkill, Jun 15, 2016
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  2. thewoodlands

    thewoodlands

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    It looks great Scotty Overkill , it's still not wet enough for us to cook in the outside fireplace.
     
    thewoodlands, Jun 15, 2016
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  3. Fanatical1

    Fanatical1

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    Looks really great Scotty. Any secrets to the vinegar and olive oil spray? Sound like a great recipe! :drool:
     
    Fanatical1, Jun 15, 2016
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  4. Scotty Overkill

    Scotty Overkill Administrator

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    It's really simple....basically just 3 parts apple cider vinegar, 1 part olive oil and some minced garlic if you like. Mix it up in a spray bottle. Spray the chicken really heavily every flip, and I like to spray it really heavy when I pull it off the fire....
     
    Scotty Overkill, Jun 15, 2016
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  5. Genius

    Genius

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    That looks tasty

    What is your method of cooking? It looks to me like its over a open fire.

    What kind of wood are you using?
     
    Genius, Jun 15, 2016
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  6. Scotty Overkill

    Scotty Overkill Administrator

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    Welcome to the site, Genius! It's a real simple spray mix.

    3 parts apple cider vinegar
    1 part olive oil
    Some minced garlic

    Put it all in a spray bottle and shake it before you hose the chicken down, hose the chicken every flip...

    Yes I cook on the open fire several times a week, the Keyhole pit is a mainstay here at our forum....the one end of the pit is squared off so you can pull coals over anytime you have a fire going to cook...

    For chicken I like to use applewood, pear, plum, maple, or oak. For stuff like steaks and burgers I use hickory, applewood and oak.....
     
    Scotty Overkill, Jun 15, 2016
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  7. TurboDiesel

    TurboDiesel

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    Welcome to the site, Genius! :handshake:
    Glad you found us. I think your gonna like it here.
     
    TurboDiesel, Jun 15, 2016
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  8. Genius

    Genius

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    Thanks for the welcome guys


    I am very interested in this "Keyhole Pit" that you talk about.

    I would be interested in seeing some side pictures of it and full shot pictures of the pit.




    How big are those chicken quarters, how often are you flipping them and also how long is it taking you to cook them this way?
     
    Genius, Jun 15, 2016
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  9. Genius

    Genius

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    Thank You.

    So far I am liking this place. It is different that SH and OPE thats for sure.
     
    Genius, Jun 15, 2016
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  10. TurboDiesel

    TurboDiesel

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    Different for sure! Lots of great people and all are ready to help.
     
    TurboDiesel, Jun 16, 2016
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  11. Eric VW

    Eric VW Moderator

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    Eric VW, Jun 16, 2016
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  12. Jeffrey Svoboda

    Jeffrey Svoboda

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    Scotty Overkill I did a quick Google search of what a keyhole pit is and found you thread at that other site from back 2013. Looks like some of the rocks have changed but most have stayed the same. Good work man. :yes: looks like it's holding up quite well for as much as it sounds like you use it.
    Growing up as a kid my dad would only grill on wood and specificity apple. I always had to go start a fire an hour or so before dinner could start to let it burn down. I hated that part of it. Food is always great but you better not be in a hurry. Now with this design i could see myself getting into cooking over an open flame. I mean I do it when we're camping. I always take a tripod. But at home I'm lazy and use the propane. My fire pit needs redone and this might just be what it will get replaced with. Thanks for yet one more project around the house. :headbang:
     
    Jeffrey Svoboda, Jun 16, 2016
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  13. TurboDiesel

    TurboDiesel

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    thats not always a bad thing, Jeff!
    Some propane cookers aren't created equal. And thats a good thing!
     
    TurboDiesel, Jun 16, 2016
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  14. Shawn Curry

    Shawn Curry

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    Can you guys get Chiavetta's BBQ Marinade there? It's made here locally and it's a staple of WNY chicken BBQ. The recipe is very similar to yours, with the addition of a few 'secret spices' - kinda like an italian dressing, but with a little more kick.

    Looks great Scotty! :drool: Now I'll hafta pull some chicken out of the freezer tonight and dunk it in some Chiavettas!
     
    Shawn Curry, Jun 16, 2016
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  15. TurboDiesel

    TurboDiesel

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    :sherlock:
     
    TurboDiesel, Jun 16, 2016
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  16. Genius

    Genius

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    image.jpeg


    Not chicken, but still dang tasty. I just wish I could eat him.

    We had to roast a hog for one of our employees son who is getting married this weekend
     
    Genius, Jun 16, 2016
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  17. Scotty Overkill

    Scotty Overkill Administrator

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    Scotty Overkill, Jun 16, 2016
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  18. cwn877

    cwn877

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    Yes it does
     
    cwn877, Jun 16, 2016
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  19. TurboDiesel

    TurboDiesel

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    TurboDiesel, Jun 16, 2016
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  20. Barcroftb

    Barcroftb

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    We have a 4th generation family mop sauce that sounds very similar. Vinegar, lots o butter, worcestershire sauce, secret spices, etc. We use it at my house a lot! Probably why I prefer a Carolina style bbq sauce for ribs.
     
    Last edited: Jun 16, 2016
    Barcroftb, Jun 16, 2016
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