500* Chicken WOW!

Ross in Ventura

Chicken and two Potatoes on at 500* for one hr.

This is the BEST Chicken I have ever cooked. Crispy skin and moist on the inside, you have to try this.
My Best,
Ross

Big'un

Looks great Ross. I need to try that too!

BigGreenDawg

Well it looks fabulous, was it tender?

AZRP

Looks fantastic Ross, I've been doing 350 for 90 minutes, have to give this a try and compare. -RP

Ross in Ventura

Yes it was!
Ross

Ross in Ventura

Randy,
Try it, It's great.
Ross

guzzijason

That's similar to Cook Illustrated's "High-Roast" chicken technique.

CI's High-roast chicken (pt 1)
CI's High-roast chicken (pt 2)

I'm recently new to the BGE (wife recently got me a L as a birthday gift... ain't she great?!?) Anyway, as I was saying, I'm new to BGE, so I haven't done the CI method in that yet, but I have done it in the oven plenty of times with remarkable results. I intend to give it a go in the Egg soon.

For sake of time, I generally skip the brining step (but do yourself a favor and look for fresh, not frozen or previously frozen chicken if possible... I think it makes a difference). Also, in stead of sliced potatoes under the rack, I find that halved fingerling potatoes work great.

Butterflying the chicken lets it cook quickly and evenly at 500 degrees. I use a probe in the breast and pull it when it reads 161 or so.

Mmmm... can't wait to try this in the egg... maybe some night this week...

__Jason

Jeffersonian

Good looking yardbird, Ross. Did you do anything special to it before roasting? It looks stuffed.

Ross in Ventura

No, just seasoned and cooked.
Ross

Jeffersonian

I'm there...the wife is taking the kids on a little mini-vacation this week and I get to experiment. This is just the ticket.

Semolina Pilchard

500 degree chicken is great. Make sure you start with a relatively clean egg though. If not you will have thick, black, foul smelling smoke stinking up the meat. If you like crisp skin this is the way to go.

DynaGreaseball

.
Ross, I've done this about 4 or 5 times so far, and I had the same great results. Try putting the bird on your grate, breast side down. The breast meat stays very juicy this way. But...I've never done it the conventional way. Will have to try it next.

HeSmellsLikeSmoke

I have had good luck cooking whole chickens 500 degrees with cooling down the breast first with a bag of ice for thirty minutes or so and then cooking it breast up. The breast is VERY juicy this way.

DynaGreaseball

Good idea. Like Mad Max's Turkeys.

tjv

I like cooking them hotter, north of 400. I use a combo of direct and indirect, depending on how the bird and skin are progressing. Takes about 60 to 75 minutes.

I need to try a tater to two.

T

Ross in Ventura

I'll try it next time, thanks for the tip.
Ross

Smoke In The 'Nole

I've done this three times now and my wife and kids love it! Very tasty chicken. The last one I made was marinaded in Italian salad dressing and then sprinkled with dry Good Seasons Italian dressing powder. This was the best yet!