🔥
10d • General discussion
“Poulet tout court” – first cook from The Art of BBQ Book
I received the book The Art of BBQ for Christmas, and this week I decided to put it to work.
I started simple with the “Poulet tout court” recipe.
No fancy tricks.
No complicated sauce.
Just the method — done right.
🍗 3 lb whole chicken on the rotisserie
🔥 Indirect heat around 375°F
🌡️ Probes in place:
- Breast pulled at 165°F
- Thigh pushed to 175°F (huge difference 👌)
🥦 BBQ sides:
- Rotisserie cauliflower in the Rotis-o-Max
- Roasted Brussels sprouts
- Simple mashed potatoes to let the chicken shine
🥣 Quick homemade sauce:
- Strained chicken drippings
- Chicken stock
- Reduced for a few minutes → clean, rich, not heavy
👉 Takeaway from this cook:
Temperature control and timing matter more than anything else.
The recipe looks simple, but when you respect the process, the result is 🔥🔥🔥
Really glad I received the book and gave it a try — definitely not my last recipe from it.
9
6 comments
“Poulet tout court” – first cook from The Art of BBQ Book
powered by
skool.com/bbq-nation-english-7278
Where the BBQ People meet, talk and grill together. Join now for FREE !
Suggested communities
Powered by