verdict on my chicken

char buddy

Thanks to WooDoggies and Naked Whiz for timely help on today's cook. [p]My experiment - adding two scotch bonnet peppers to the King-o-Coal's buttermilk goop, was spectacular. I wish I had a digital camera so I could post the results. I got a crispy skin, the meat texture I call creamy and a nice pepper bite at the end of the meal. [p]How did I do it? I put a chicken in a buttermilk goop overnight (two-three cups of buttermilk, a cup of mustard, 1/3rd cup of any homemade dry rub and the two peppers chopped. Mix and put in a zip lock bag with the chicken) I butterflied the chicken, put it on an indirect set up (u-shaped firebricks with a drip pan in the middle and cooked it at 225º. I used a Number 2 Smoke rink from a MickeyT smoke ring set and set the bottom vent open about a quarter of an inch. (I put the smoke ring on after the fire got up 300) and it took about a half-hour for it get down to 225º. The chicken cooked for 5 hours before the thigh got to 170º (I like it to get to 180º, but at 170º a butterflied chicken looks like a beer can chicken at 180º). At the end I let the fire build to 400º for 15 miutes to crisp the skin and push the internal higher a bit higher. [p]Results - deep color on the skin, really crispy. Perfect texture - I don't like juicy, I prefer "creamy." A little pepper bite and no leftovers. [p]Thanks again to a helpful board [p]CB

Bordello

char buddy,
Sounds like a great cook, I like the pepper added to the gloop mixture, will have to give it a try. It's always good when there is nothing left.
New Bob
P.S. I also do whole chicken low and slow with good results.

Unknown

char buddy,
Being a neophyte at "Egging" would you kindly illuminate me regarding your reference to "Micky T's smoke rings?
Many thanks for any consideration...nde

WooDoggies

char buddy,[p]Your description of the finished bird sounds dang good.
I would never have thought to cook a chicken that long but now you have me more than interested and see what it's like with your habanero goop. Did you add any smoke or just straight lump?[p]Hey, are you going to be at New Holland? T'would be good to clink a beer or two with you.[p]WD

char buddy

WooDoggies,[p]my current plans are to show up. I missed the Eggfest, so I gotta go.[p]CB

char buddy

Norman Edwards,[p]A guy named MickeyT (look him up under forum profiles) invented wooden rings that fit on top of the egg. there are 11 rings (why not 10?), and each has a hole bored in the middle of a different size. I put my rings under the adjusted metal cap BGE sells, MickeyT doesn't. To each his own. Anyway, these rings make it easy to hold temps on the egg at low temps (anything below 350º). In fact, it's bullet proof, fire and forget - you get the picture.[p]CB