nuther 500 degree chickie

DynaGreaseball

Well, I was right the first time. 500 degrees for one hour (no more, no less) on a little 4.33 lb fryer, indirect. Juicy meat, both dark and white, and perfect, crispy skin. Just scrumptious!

Susan Egglaine

Looks great! What did you put on it? ( sorry if I missed an earlier post)

raider60

That's one good looking bird!

DynaGreaseball

Just a little John Henry Lemon Pepper. That's it.

Chef Charles

That looks very tasty. I may have to try that approach the next time I do up full chicken.

Smokey

That is a good lookin bird. Just indirect at 500 Degrees for an hour? Sound way to easy.

Is ther anything else to do?

[Deleted User]

I do mine that way but I use a vertical stand and the bigger birds get black at the top.

How did you do yours- v-rack or just settin on the grid like she is on the plate?
or somethin' else?

DynaGreaseball

I know. It DOES sound too easy. Really that's it. The smell of the bones cooking at that temp will kinda make you doubt along the way, but just stay with it. Best skin on a chickie I've ever tasted.

DynaGreaseball

The first one I did, I placed right on the grid, breast side down. It was so good, I just never tried it any other way. (If it ain't broke, don't fix it). I used my plate setter, legs up. I find it hard to hold 500 degrees, but it is obtainable.

Kinda wierd sticking the thermopen down, infront of the thighs to find the breast temperature.

stike

did you shitfers close the office today for the celtics parade?

Beanie-Bean

That looks great--I bet that the skin was really nice, being cooked at 500°.

Big'un

What, no spatchcock? How big of a chicken will that 500F cook accomodate without drying the outside?

DynaGreaseball

I'm not sure. I've only done 3 or 4 of them, and they were all little fryers...like about 3-1/2 to 4 lbs. I should try spatchcocking at that temp, but I just haven't yet.

I'd bet larger birds would do fine because the breast meat on these is really very juicy. No dryness anywhere...including the legs. I'll post results of any future cooks like this if I do any soon.

My wife thinks it's the best thing I do on the egg, so I'll save my experimentation for when she's gone.

Big'un

That's a good idea. No need in upsetting the boss.

[Deleted User]

Nope!
I was at the Mandarin and came out too late. I was walking thru the loading dock, looking out at the street there was a duck boat full of Celtics. They hoisted the trophy, the crowd went wild and the duckboat took off. I went to a window on the 3rd floor (perfect view) but the celtics were all gone. Just duckboats full of the miscellaneous people in the organization and Lucky the mascot. Also the cheerleaders were standing around on a flatbed in front of the Mandarin.

No pics for the kids.

Once again, dad comes up empty (good thing they didn't know I was going to be in there!)

stike

swing by tonight and i'll give you that hickory. make it 4 or so and i can pour you a hendrick's. i emptied the rangpur last night. finished a huge job yesterday, and just as i sent it off, got a call on a pretty high profile gig, so i celebrated. trying to paint a shingle-style house today with a teensy bit of a gin-fog. hahaha