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She asked if we could have this every night for dinner?

allsidallsid Posts: 492
I think every night would be a little excessive, but I would get much better ay my tying-

My 4th of 5th attempt at Chicken Ballotine.  No two ever seem to be alike and none of them ever look like Pepin's do. But I think Pepin has about a 4,987 chicken head start over me. 

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Whole chicken, stuffed with Zatarans and tied to the best of my ability-
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Raised direct with a few green sticks from the apple tree
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After about an hour at 315F I slipped the lid off of my dutch underneath with some taters.  The chicken drippings and the taters played quite nicely together while I made an adult beverage
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A flip for even browning (80 Min mark or so)
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Read 195-199 on the thermapen so it was time to plate
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First slice-
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Then I hit the motherlode of rice-

I cannot wait to do my next one.  Perhaps changing the stuffing up more to resemble a stuffed paella with shrimps, trinity, & some chilies.

Should make a nice sandwich for lunch-

Proud resident of Missoula, MT
https://www.facebook.com/GrillingMontana
http://grillingmontana.com
https://instagram.com/grillingmontana

Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook

Comments

  • saluki2007saluki2007 Posts: 3,182
    That looks amaze-balls!  If the wife is happy, everybody is happy!
    Large and Small BGE
    Morton, IL
    Your 2017 official unofficial Egghead Forum NCAA Bracket Challenge champion.

  • jlsmjlsm Posts: 976
    I did one stuffed with spinach and goat cheese while staying at my sister-in-law's last week. They loved it. And leftovers do make great sandwiches. I'm not sure I'll ever do a plain roast chicken again.
    *******
    Owner of a large and a beloved mini in Philadelphia
  • hondabbqhondabbq Posts: 1,938
    edited May 2014
    One of the Main tricks with a Ballantine or Gallantune for that matter is to emphasize the necessity to make the meat uniform across the entire carcass.
  • allsidallsid Posts: 492
    hondabbq said:
    One of the Main tricks with a Ballantine or Gallantune for that matter is to emphasize the necessity to make the meat uniform across the entire carcass.
    I actually snaked the dark meat to a tapered end and feel that having it in a smaller bundle worked to its advantage, breaking down collagen and connective tissue.  I do understand uniformity, however my lack of butcher twine skills put me in this predicament and I could not be happier how it worked out.  

    Why do you feel it is a necessity?  JC-
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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