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This is just Fowl.

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500
500 Posts: 3,177
in EggHead Forum
Organic free range pieces. Breasts, legs, and boneless skinless thighs. Grilled raised direct at 400*. I overshot the temp. Family said it was dry. They expect home runs every time so when I overshoot the temp by 5 or 10 degrees they can tell. Still better than a gas grill.
I like my butt rubbed and my pork pulled.
Member since 2009
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  • jtippers
    jtippers Posts: 512
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    Wow... Tuff crowd. Looks great from here.
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    I have lived in FL for over 20yrs. But, prior to that I lived in NE and was a big time game bird hunter. Primarily hunted pheasant, prairie chicken, grouse & doves. I would love to try pheasant on the BGE. I betcha it's good good good. Nice cook you did there. I read organic free range pieces...but, what kind of bird? Is this something you hunted or bought?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • 500
    500 Posts: 3,177
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    I do my hunting at Kroger. No it's just chicken. Would love to try some duck.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    jtippers said:
    Wow... Tuff crowd. Looks great from here.
    Exactly what I was thinking...it looks great!   At least you know you must have set the bar high with your previous cooks.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Little Steven
    Little Steven Posts: 28,817
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    Just my opinion but it's probably the free range that caused the dryness. I go to 200* with dark chicken parts

    Steve 

    Caledon, ON

     

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Little Steven said:
    Just my opinion but it's probably the free range that caused the dryness. I go to 200* with dark chicken parts
    I only cook free range. Never have an issue. Perhaps it's the brand?

    Bell and Evans FTW!
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  • 500
    500 Posts: 3,177
    edited December 2013
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    I have 3 choices for chicken; standard Tyson/Purdue type, then Simple Truth Organic, and Simple Truth Organic Free Range.  I figured Organic Free Range was better than caged organic.  Steven disagrees and thinks the Perdue/Tyson kind is better.  Trying to stay away from the hormones and antibiotic stuff as much as I can.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,177
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    I could have simply overcooked it.  It shot through 160* as I was tasty my wine for the evening, and it got away from me.  
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Aviator
    Aviator Posts: 1,757
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    My chicken comes exclusively from Costco. Dunno where they find it, but they iz dam good.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • JohnB
    JohnB Posts: 183
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    Try brining the free range chicken. That will solve the dryness problem.
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