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Is this chicken drunk or is it just me??
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OSBulldog
Posts: 12
Making a drunk chicken tonight. I've made several before but this is the first time on the egg. One question: Plate setter or no plate setter?
Seen pics both ways that look really good...I like the skin real crispy so I might just go direct. Any suggestions?
Comments
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I like doing drunken chicken direct at around 250 dome. Skin usually comes out nice and crispy, inside nice and juicy!
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I think if you go direct you may want to consider some foil or a pie pan under the chicken. This is pseudo indirect, but you still get the hot air moving just around the chicken that makes for a nice skin, but it keeps the bottom from burning.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I do 300-325 indirect until 165 internal temp. nice cripsy skin.
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