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Wednesday Night Yardbird.
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SMITTYtheSMOKER
Posts: 2,668
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.
-SMITTY
from SANTA CLARA, CA
Comments
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Certainly looks tasty! :-bdXL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
I'm working in Danville.. Santa Clara isn't too far fir a delivery, is it? LOL
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Nice - will have a couple thighs on the egg tonight - just the two of us, making me hungry!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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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
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I simply don't cook chicken enough. I have got to change this. Thanks for the post.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
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
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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. - Whiskey and steak, because no good story ever started with someone having a salad!
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