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Quick Q re time for butterfly chook

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Aussie_Hugh
Aussie_Hugh Posts: 79
edited November -1 in EggHead Forum
A few conflicting times are listed for butterfly chook. Is the general consensus that it is done direct (raised?), dome temp 350 for 25 mins + 20 mins?[p]Thanks
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  • Chubby
    Chubby Posts: 2,955
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    Aussie_Hugh,[p]I usually go a bit higher...[p]375 at least!![p]I run it up over 400 to finnish for chrisper skin!![p]Morning down under!![p]Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Aussie_Hugh
    Aussie_Hugh Posts: 79
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    Chubby,[p]Evening up there. Ta for the reply. So the times I gave are ok then. U use a raised grid?[p]Cheers.
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  • Chubby
    Chubby Posts: 2,955
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    Aussie_Hugh,[p]Yes.. I'd check the meat temps,(or wiggle the teg bone) but your in the ballpark timewise.[p]Raised grid...for sure. [p]You cooking anything today?[p]Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Aussie_Hugh
    Aussie_Hugh Posts: 79
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    Not done much for a while,been renovating (spending money) but I thought just char grilled chook in the egg with chips(fries) would be the go. I have not had much success before with chook as it takes on smoke easily but i am having another bash tonight.[p]You any near Michigan? My niece is heading over there for uni.
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  • Chubby
    Chubby Posts: 2,955
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    Aussie_Hugh,[p]
    I get the "smoke thing"...just let your fire get good and established before you slap that Bird on.[p]I usually use fresh lump for Birds as well.[p]My Mom is just south of Michigan. [p]Me....? [p]I'm damm near in another hemisphere...in Texas!![p]Cow here tonight!![p]P10100272-1.jpg[p]Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Aussie_Hugh
    Aussie_Hugh Posts: 79
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    Chubby,[p]That's a grand looking slab of meat. Did you use the high temp grill, 20 min rest and then roast technique (cannot recall what it is called but it is famous on this site)?[p]Thanks for all the tips. Texas, should be able to get mesquite easily there then!!!![p]Cheers,
    Hugh.[p]
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  • Chubby
    Chubby Posts: 2,955
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    Aussie_Hugh,[p]I think your talking about Jason...aka "T Rex"!![p]This was a Flat Iron steak....only kist over 1" thick...so just 14-16 minutes total...flipping about every 4 mins![p]They're a good value, and pretty tasty the next day on sammiches or with eggs... for breakfast!![p]Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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