Yet another butt up chicken

Little Steven · March 2011

This one with a healthy coating of Primeggister's Cluck and Squeal all purpose rub

It was excellent!

Steve

Ross in Ventura · March 2011

Butt up chicken, well done Steve

Ross

Beli · March 2011

Steve been wanting to ask you for the temps & set up on this cook. Could you?

Deplesis · March 2011

Steve,
Any liquid in the ramekin to steam up thru the chicken?
RJ

Little Steven · March 2011

Beli,

I have been doing them semi indirect, with the drip pan only at about 325* up to about 400*. I put the plate setter in for this one and didn't get the temperature difference between the thigh and the breast that I usually get. It was still extremely juicy but I won't do indirect again. Time depends on the size of the bird.

Steve

Beli · March 2011

What internal temps?

Little Steven · March 2011

170 or so in the thigh. The breast should be at 150 or so. It doesn't really matter because it is so juicy you can go higher.

Steve

elzbth · March 2011

These have to be the best chickens ever!!! When I hear people talking about how much they love those store-bought rotisserie chickens I just smile and thank goodness for my egg....

Little Steven · March 2011

RJ,

No the remekin is there to catch juices. The fat and juice runs down, and the fat overflows into the drip pan so you end up with a bunch of wonderfullness in the ramekin.

Steve

Little Steven · March 2011

Elizabeth,

Have you tried the inverted ones?

Steve

Beli · March 2011

TKS buddy

elzbth · March 2011

No...not sure what you are talking about?? :unsure:

Little Steven · March 2011

I have been doing chickens on a stand with the legs in the air. The upper part of the egg is hotter so the legs and thighs cook faster.

Steve

Austin Egghead · March 2011

I was wondering why butt up, thanks for the explanation. Family coming tonight and I was going to spatchcock the chicken, now seriously considering butt up.
What size egg did you use for this cook? I need the real estate so the large will get the work out.
Tonight's menu:
Guacamole dip
Pinto Beans
Chicken
Squash medley
and if I have time, Not Your 4AM Sliders (pork tenderloin medallions wrapped in bacon on a Hawaiian roll)

Little Steven · March 2011

Joan,

It was on a large. You could cook other items in the drip pan like AZRP does with "the chicken"

Steve

Bordello · March 2011

:woohoo:
Legs in the air??? :woohoo: :silly: :lol: :whistle:
ya got my attention now, More,More,More.

I can't help it, I'm
Bordello :evil: :woohoo:

Little Steven · March 2011

Bob,

Was thinking of Dinah Mo Hum when I wrote that. Didn't think it was a good idea to elaborate B)

Steve

Fluffyb · March 2011

Looks great Steven, love the color. Think I'm going to give that a try tomorrow.

Bacchus · March 2011

Lookin good Steve.
I do verticle chickens often, not a big fan of spatchcoked.

Bordello · March 2011

:laugh:
That was probably smart thinking Steve. :whistle:

Have a Great Weekend,
Bordello

Little Steven · March 2011

Thanks Ron,

Haven't done a whole burd any other way since I tried this the first time. You should give it a go.

Steve

Little Steven · March 2011

Teresa,

I reccommend it highly. With smaller birds you sometimes need to cut a bit of the backbone away to get it started on the stand. Once you ge a start just bang the whole thing on the coutter to get the bird to sit properly.

Steve

elzbth · March 2011

Ding-dong... :blush: :blush: :blush:
You and Bordello are sly devils.... :blush:
I will try this next time - makes perfect sense. Thanks for the explanation!

Deplesis · March 2011

Steve,
Been doing chicken sitting upright for several years.
Don't know why "Butt Up" didn't occur to me....it makes since with the thighs and legs in the hotter part of the egg. Thanks
RJ

nuynai · March 2011

Been doing the beer can chickens with the legs down. Anybody prefer one or the other. Nice pics. Thanks in advance.

Little Steven · March 2011

Bordello is the sly devil. I am an innocent dupe

Little Steven · March 2011

nuynai,

I can't offer a comparison because I have never done one legs down on the egg. I preferred spatchcock and straight roast. Had the idea a while ago and tried it. Haven't done one any other way since

Steve

Deckhand · March 2011

I've done a couple like this since I read your first post about it some time ago... It works. I just use a small disposable pie pan for a drip pan/heat shield. Use kitchen shears to cut an inch or two off the spine so it will fit on the 'sitter. Put everything on the top of the adjustable rig to get it is high as possible. Gotta watch out for the thermometer probe.

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Yet another butt up chicken

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