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Upside down chicken
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Little Steven
Posts: 28,817
Didn't want a spatchcock tonight. Never done an upright chicken on the egg. I thought since the egg is hotter in the dome than at the grid I forced the chicken on the thing backwards. Thighs were 180* and breast was 160*
Concrete is just about done in the back.
Steve
Concrete is just about done in the back.
Steve
Steve
Caledon, ON
Comments
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Steve, that is a great idea.
Mike -
Dang Steve, All these chick cooks lately and your looks to be ingenious. My head is spinning from checking out the fantastic chicken cooks. Tim :P
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Steve - Guess it was chicken night tonight...lol. And like you, I didn't want another Spatchcock. That was a fantastic idea, and makes perfect sense!!! Nicely done! The bird looks delicious!
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Steve,
Looks like it worked out perfectly! Really great color!
Pool area looks good too.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
INGENIOUS!!! As usual!
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Great idea on the chicken !
That backyard looks fantastic, Steve ! I can't wait to see the pics after it gets landscaped and all.... :woohoo: :woohoo: -
Hmmm, incorporate some pineapple and you get "Pineapple Upsidedown Chicken". :laugh:
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Steven, keep thinking outside of the box! :side: Nice chicken and beautiful pics. Hope you are on the mend.
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Looks good Steve!!! Both the meal and the yard / pool... :woohoo: :woohoo:
Regarding the chick: I haven't done anything like that (either right side up or upside down), but I often roast a whole chicken non-spatchcoked, rubbed down and stuffed with herbs, oranges, lemons, apples....
I do them on a raised grid, breast up, about 350 F. and they turn out really great!
I've thought of getting one of those vertical roasting "things"....Just haven't ever gotten around to it. Do you think they make a difference? -
Spuds...No disrespect...but once you Spatchcock, you will never go back to whole birds. SO easy!!! And the results are always great!
Just cut out the backbone...easy peasy....and put it on the grid "knock-kneed". Makes an amazing bird!! -
Haven't done that yet either....But I want to give it a try!
Just bought four whole fryers at the market tonight on the way home from work....Maybe this week yet! -
Steve,
Looks like you got lucky again. :P
Backyard looks great too! -
A great & sensible idea mi amigo TKS, I also put the taters & onions under the chicken last time, but mine came out very greasy....how were yours?? Pool looking fantástic!!
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Beli,
The stand had a grease cup on the bottom that caught most of it. I sprayed the other stuff with olive oil. I used the drippings to baste the bird.
SteveSteve
Caledon, ON
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Perfect, remember where you got that stand with the base??
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Steve,
That's a great idea. Is it necessary to tie the legs up? What temp did you use? Direct or indirect?
BTW my BGE sets on a concrete deck (re;cracked base)
Tom,
Dunedin, Fl -
Beli,
Canadian Tire :laugh: I think I have a couple more in the box if you want them.
SteveSteve
Caledon, ON
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Tom,
The legs were already tied. I stuffed the cavity with lemon, sage, rosemary, thyme and parsley.
I didn't use the platesetter but there was a pan of vegetables and potatoes underneath.
SteveSteve
Caledon, ON
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Steve,
Thank's For the response. I'm going to try a chicken, using your method.
Tom,
Dunedin, Fl -
Thanks everyone. Got wrapped up in the hockey game last night.
SteveSteve
Caledon, ON
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Great cook Steve, that makes perfect sense
Capt Frank
Homosassa, FL
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