My best Yard Bird yet...

Hitch

I didn't do too much different, but the changes I made did make a difference I think.

I put in a large chunk of Pecan that had soaked for 4 hours, and did this cook direct, but raised it up to avoid too much char on the bottom of the birds. This was as close to perfection as I have ever gotton on probably any of my cooks. The temps and times were spot on for 1 hr at 400. I love how the Egg loves to hold certain temps like 400 and 275 and 350 like clockwork. Anyway, it was just awesome to really nail the cook if I do say so myself. Family and friends loved it as well.

JB

Looks great Hitch. Nice work!

tjv

that's how I've been doing them. I am thinking about changing it up some, going back to whole birds.

looking at the pair, just thinking no knife or fork needed, just hands and mouth required to par-take.....LOL, t

Gunnar

Skin looks great, I've just started going raised direct with the birds depending on what else is cooking.

gdenby

Those are indeed some great looking birds. I like the little foil boots, too!

Little Steven

Hitch,

Nice colour!

Steve

NoVA Bill

Hitch,

Niiiice cook, looks like you "kicked bird" on this one.

BTW I recognize your spatuala - I have one to.

Hoss

SWEET!

bobSTL

That looks great!

Think I will try the direct next time. Been doing the indirect, and getting moist meat, but skin has not been too crunchy. Tried taking indirect pan off for last 15 minutes or so, but still not too crunchy.
I will try the direct. Yours look like what I want to do.
GREAT JOB!!

Bob

rosros

Nice golden color. a treat for everyone.

Aunt Crazy

Beautiful! I love nailing one, too! How did you season the chickens?

Hitch

I basically used the Citrus Grill rub by Durkee. It works well as a flavorful but not too overwhelming rub and is quite kid friendly. I rubbed the top and underneath the skin. Also put small pats of butter (4) under the skin. 1 on each breast and thigh. I did not EVOO at all, and certainly did not need it. My setup is pretty key for the color result I think. Large pecan chunk in middle of 400 degree fire with grate, then extention, then another grate. The fire was built half way up the firebox and there was NO CHAR AT ALL.