1/2 chickens

grillinmike

headed to food lion for two chicken 1/2,s. some direction would be good while i am gone thanks 

Squeezy

I have no idea where food lion is ... sorry!

The Naked Whiz

food lion (used to be called Food Town) is based in Salisbury, NC.   I don't know where all the stores are but certainly centered around NC.

Griffin

Does your car have GPS? What about your phone? )

I like to do chicken direct raised at about 400F.

grillinmike

found the food lion now i need direction on my chicken

BGE Convert

Is this post for real?

Griffin

Depends on what you are looking for. There are so many ways to go with a chicken. I like the skin to be somewhat crispy, so raise it as high as you can in the dome and cook at 400 using your preferred rub.

grillinmike

yes i am trying to get help for cooking my chicken

The Naked Whiz

Just to add to surreal nature of this thread, I'm going to blow you all away with a little Food Lion uninteresting trivia.  Feel free to go to sleep now before I bore you to death.  This is even in Wikipedia, LOL!

In 1983 Food Town changed their name to Food Lion.  I had heard it was because Food Town was already owned as a name in another state that Food Town wanted to move into.  Maybe, but it appears Delhaize did it after acquiring Food Town because Delhaize was once known as "Delhaize Le Lion."  Wow.  But that's not all!

When they changed their name, they ran commercials about it.  They had always run commercials about how they save money in their operations which resulted in lower prices.  They had one about recycling cardboard boxes and one about fixing leaks in the refrigeration units.  All these commercials we done by the company CEO, Tom something or other.  Well when they changed their name from Food Town to Food Lion, the CEO made a commercial bragging about how this was just another example of their cost savings because they were able to reuse the "o" and "n" from Town when changing the signs to Lion.   Wow.

I do them 400 degrees, raised grid, direct.

grillinmike

about how long to cook. time or temperture

Griffin

Temperature. You want the breast to reach 165, so you might pull it off at 160 and it will carry over. I like my thighs to go a bit higher, maybe 170-175. I really have no idea how long that will take, depends on how big a bird it is. The spatchcock chicken I did here took about an hour. http://griffinsgrub.wordpress.com/2012/01/11/spatchcock-chicken/

 

grillinmike

thanks i am new at this egg  cooker for a month only my 4 cook  what temp  

Hillbilly-Hightech

@grillinmike - The Naked Whiz (TNW) gave probably the best, and yet also the simplest, way to cook your chicken (whether you're doing half chickens, or whole, it doesn't matter).

He said "I do them 400 degrees, raised grid, direct."

The only other things I might add to that simple (yet VERY effective) set of instructions is that I'll take the chicken(s) out of the package & place it uncovered, in the fridge for at least 24 hrs. I have a jerky (drying) rack that I use and I put the chicken on that, and then put that on top of a cookie sheet (to catch any liquids which may drip off). I feel that the jerky rack allows the skin to dry all the way around, and that the chicken doesn't sit there in it's own liquids.

This allows the skin to dry out, which helps to produce crispy skin when cooked.

Then, the next day, I take the chicken out & pat it down w/ some paper towels & I fire up the Egg to (as was stated previously) ~400 degrees, and while I'm waiting for that temp to stabilize, I'll rub some EVOO onto the chicken then rub w/ my favorite rub.

Oh, and if the Egg is being finicky that day & wants to hover @ 375, so be it - let it hover there, rather than fussing w/ the vents & trying to "chase the temp." There's nothing magical about 400, and the only difference is that it'll just take a little longer to get the meat to your desired finish temp (which, for me, is about 165 for breast & about 180 for thigh). But sometimes I don't even worry about cooking to 2 different temps - oftentimes I'll just stick my temp probe into the breast & pull it when it's about 170-175 (which I feel is a good compromise between 165-180).

At that point, your chicken is already cooked well enough to keep you from getting food poisoning, and for what it's worth, I've not really noticed much difference in taste/texture between 165 to 180. Perhaps my taste buds aren't as sophisticated as others, but to me, it still tastes just as good, and if done in the Egg you will still get some of the juiciest chicken you'll ever eat.

In fact, last time I did chicken, my GF & her son were out running errands, and had stopped somewhere to eat b4 coming home, so they weren't really hungry - but when they saw how good the chicken looked & got a whiff of the smell - they decided they were hungry again!!! :-)

HTH,
Rob

Hi54putty

I will never forget the Tom Smith(?) Food Lion commercials during the ACC basketball tournaments in the 80's using a "claymation" Lion.  Instant classics. So bad.

grillinmike

in frig coated with evoo and rub  will cook at 400 and check at 1 hour for temp

grillinmike

did not mean to start discussion about food lion just closest store to home plus they have cold adult beverages

bamafan62

Do you turn the chicken during the cook?