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Wednesday Night Yardbird.

Nothing fancy here, just tasty yardbird on the Egg.  This shot just after going skin down before saucing.  Cooked at 400 direct on a raised grid.

image

 

-SMITTY     

from SANTA CLARA, CA

Comments

  • R2Egg2QR2Egg2Q Posts: 1,652
    Certainly looks tasty! :-bd
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • BYS1981BYS1981 Posts: 2,389
    I'm working in Danville.. Santa Clara isn't too far fir a delivery, is it? LOL
  • SkiddymarkerSkiddymarker Posts: 7,601
    Nice - will have a couple thighs on the egg tonight - just the two of us, making me hungry!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • radamoradamo Posts: 366
    When you cook chicken thighs or wings direct at 400 how long before the flip?  Are they about 10 min side?  If I did not have a raised grid is it more frequent flips or lower temp or both?
    Thanks if you can help.  Just trying to learn and don't have a raised grid. 
    Long Island, NY
  • YEMTreyYEMTrey Posts: 3,626
    I simply don't cook chicken enough.  I have got to change this.  Thanks for the post.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • SMITTYtheSMOKERSMITTYtheSMOKER Posts: 2,541
    radamo said:
    When you cook chicken thighs or wings direct at 400 how long before the flip?  Are they about 10 min side?  If I did not have a raised grid is it more frequent flips or lower temp or both?
    Thanks if you can help.  Just trying to learn and don't have a raised grid. 

    I start skin up to help set the skin so it isn't too fragile when we go skin down after 12 minutes or so.  At 400 you do need to keep 'em moving so they don't burn.  If no raised grid go a bit lower say 365/370 watch the hot spots in the Egg as you make flame up a bit.

     

    -SMITTY     

    from SANTA CLARA, CA

  • SkiddymarkerSkiddymarker Posts: 7,601
    Raised direct, an inch above the felt line, flip after 8 to 10, dome at 400º, skin side up to start. Always good. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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