Very Full Large

emilluca · June 2009

I cook on Sunday for all week and then use the vac machine to store it for use through out the week.
Doing 1 Leaping frog chicken 8 very large breast. Also 10 Drumstick and 8 thighs. I am using the grill extender. Cooking at 300 degrees with RO and Hickory chips.
used Old Bay seasoning with a little lemon pepper seasoning. I do not use a drip pan.

Don't I look proud?

She can hardly wait.

Differant view

EGGARY · June 2009

Looks impressive.
What part of the country ? I like pictures.

Gary
Canoga Park, Ca.

ILL--EGGER · June 2009

Now that's a chicken dinner :laugh: ! Great looking cook.

emilluca · June 2009

Racing Capitol of the World. Indianapolis Indiana.
Sorry for the double post hopefully the message fairy will delete one.

Mainegg · June 2009

Now that is stuffed!!! our doggies love our eggs as much as we do

tjv · June 2009

I guessing chicken is on the menu today.....LOL. looks good.

T

emilluca · June 2009

Just checked after 1 hour and all is going as usually. My egg always is hotter in the rear. The pieces in the back got a nice crisp skin and the front is a lot different. I pass the dollar bill test and it does not seem to matter how I place the plate-setter in.
Of well I must have a female egg. No slam intended it just has a mind of it's own..]
Emil

Canugghead · June 2009

emilluca, wow that's a lot of meat. care to share why your leaping frogs are skin down versus skin up? what are the pros and cons. thanks.
-Gary

RRP · June 2009

It was nice meeting you and the Mrs. yesterday at the Peoria Eggfest. That was nice of you to drive over! Hope you got enough to eat...as the food was all wonderful and plentiful wasn't it?

emilluca · June 2009

Yes we did get all we needed.
Had a great time.

emilluca · June 2009

Crisp the skin first and then turn after 45 minutes.

Gunnar · June 2009

That's a lot of good looking chicken...get another large and you could open a drive thru.

Misippi Egger · June 2009

That's a load of yard bird! :woohoo: :woohoo:

I have a couple of questions:
1) Do you not have a problem with the lower level cooking too fast using a direct cook?
2) Doesn't the upper level have difficulty getting crisp since the lower level is in between the coals and the chicken?

Seems like the lower level would be a direct cook and the upper level a indirect cook (blocked by the meat under it). :huh:

I've never tried a double level cook like that and was wondering how it would work unless you frequently took it off and rotated the meat from upper to lower.

Just wondering.

I trust your hands-on experience.

Very Full Large

Comments

Categories