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So I'm Eggin' this chicken eh

dugdbugdugdbug Posts: 244
edited 6:28AM in EggHead Forum
Every thing starts out real nice
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Temp seems right
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Things smell and look good
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So now we're rolling 2.5 hours for a 3 lb bird???
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Don't get me wrong I trust the internal temp thing
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But by the time we got the meat to the plate there was very little left :P :P :P
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Really , really worth it but getting used to this "I will serve no meat until it is time" is very taxing. I am beginning to think this egged food is delicious because I am half starved waiting for it!!! :ohmy:

Comments

  • dhuffjrdhuffjr Posts: 3,182
    Good things come to those who wait. ;)
  • BOWHUNRBOWHUNR Posts: 1,483
    Looks good, but your chicken was upside down. :) ;)

    Mike
    Omaha, NE

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • jaymag_87jaymag_87 Posts: 111
    Nice lookin' yardbird ya got there. B)

    I tend to roast my whole chickens at around 250, with some chucks of Applewood or hickory. I guess it's more of a smoke, versus a roast.
  • dugdbugdugdbug Posts: 244
    I have read about the upside down being juicier but so far I cant complain about right side up.....unles it cooks faster...
  • dugdbugdugdbug Posts: 244
    I did indeed include a small amount o' apple :)
  • Bear 007Bear 007 Posts: 343
    Nice bird man.
    Things do seem to take a little longer but not by much.That being said, by working with temps instead of time my cooking has gotten much more consistent, and its easier to make adjustments.
  • MillsyMillsy Posts: 113
    Some times when I am drinking adult beverages while cooking it takes a really long time to get up to temp.I think it is so I can drink more but I am not sure.It is not a microwave it is a egg I tell my wife. :blink:
  • 2Fategghead2Fategghead Posts: 9,623
    Hey dugdbug, Your whole chicken cook looks great. :P I love chicken off my egg.

    I do a lot of chicken cooks the spatchcock method. I cook them raised grid 400F dome and direct. My cooks seldom go past 90 minutes but most of the time 60 minutes depending on the size of the bird.

    Here is a write up about it on the Naked Whiz site.

    http://www.nakedwhiz.com/spatch.htm
  • MaineggMainegg Posts: 7,787
    that is a bit long at 400 LOL have you calibrated your thermometer? a 14 lb spatchcocked turkey takes about that long.
  • Egg JujuEgg Juju Posts: 658
    I agree with Maineegg... sounds like something is up there. Chicken looked delicious, but I would have a hard time waiting that long on a small bird.
    Large and Small BGE * www.quelfood.com
  • thebtlsthebtls Posts: 2,300
    Great pics and comments; I pretty much dumped Beer Butt method and went to only bone in breasts w rib meat, spatchcocked only, cooks faster, easier to get to temp.


    Recipe-Poultry-SpachcockedChickenII.jpg

    http://bigtsbge.blogspot.com/search/label/Spatchcock Chicken
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • Austin  EggheadAustin Egghead Posts: 3,897
    Thanks for posting recipe. Saved to my food folder. Have you thought about using a watermark or logo on your recipes pictures?
    Large, small and mini now Egging in Rowlett Tx
  • Clay QClay Q Posts: 4,435
    Looks great!

    Well I'm gonna suggest to trim some cooking time, take out the indirect setup (platesetter and drip pan) when using the chicken stand. You got indirect with the stand. At 400 dome on a raised grid with chicken stand you could be done somewhere around 1.5 hours, maybe sooner.
    Try it, you'll like it. :cheer:
  • dugdbugdugdbug Posts: 244
    Thanks Everyone, that gives me a lot of options and I am eggcited about trying them all :) :)
  • jaydub58jaydub58 Posts: 2,127
    I like doing a 4-5 pound chicken, just to make sure we have a bit of left-overs for sandwiches. I much prefeer the breast-down method, too. I have found that just over 2 hours at 350 (recently calibrated thermometer) produces juicy, moist meat and nice well browned chicken. Also, I do cook to 175 breast, and rest for 15 or so minutes. Darn, now my mouth's watering.

    :P
    John in the Willamette Valley of Oregon
  • GrumpsGrumps Posts: 182
    Spatchcock chicken usually takes 45 min to 1hr. Direct, bones down x 25 minutes and then flip for 20 min. at 350-400 degrees.

    Oops, posted in the wrong place.
  • GrumpsGrumps Posts: 182
    Spatchcock chicken usually takes 45 min to 1hr. Direct, bones down x 25 minutes and then flip for 20 min. at 350-400 degrees.
  • Little StevenLittle Steven Posts: 28,817
    John,

    I am the inventor of this method and I would like you to use the proper neme for it. Little Steven's Butt Up Method please :laugh:

    Steve

    Steve 

    Caledon, ON

     

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