Chicken n The Spud Tub

Grandpas Grub

Just some simple Chicken n Spuds. I usually cook this direct raised grid.

This time 400° indirect, raised. Chicken over grid, spud tub. Adjustable rig, bottom setting inverted drip pan with spud tub on top, top level chicken on grid over tub.

The chicken was a simple DP Swamp Venom - The chicken came out darker than I expected I am guessing that was due to the rub but not sure.

The spuds, decided to try some reds, and bakers.

EVOO on bottom of pan, layer of thin sliced onions, some sweet italian sausage (optional of course) then the spuds - reds on one side thin sliced Idaho bakers on the other. Light S&P. Some Anaheim's form the garden, yipee. Then more of both spuds, more onions more sausage. More S&P and more Anaheim's.

Cooked for 1 hr. at 400° upped the temp the last 20 minutes to 500° dome.

I am going to try all direct just to see how this turns out.

Here is the cook.

First the spuds, after prep.


After the cook I put on counter and covered with some cheese and a quick foil tent.


Now for the chiciken.


Some slices after.


Plated. I had to do this twice just to make sure the second plate was as good as the first.



Enjoy some great eats.

GG

Buckdodger

Your cook looks great GG. Guess I'm gonna have to get up some gumption and try so cooks like yours.
Bob
Alex City, Al

Austin Smoker

WOW - looks fantastic. The family loves cheese fries with onions and peppers when we go to our favorite burger joint (about one time a year due to the diet) bu my guess is that I can pull your cook off without blowing the diet (sans sausage of course).

I love the creative posts like this.

Car Wash Mike

I haven't cook a whole chicken for so long. Sure looks good.

Mike

Ross in Ventura

Kent,
Looks mighty fine.
Ross

PhilsGrill

Looks good!!!

grEGGor

That looks really great!

Eggtucky

Great lookin meal GG..thanks for sharing the pix!

deepsouth

yum.

Bacchus

Having a hard time picturing your set up. Did bird drip onto the taters?

RB

PS. Looks Delish!

crawdad

What a perfect looking supper! That yardbird looks extra juicy.

Grandpas Grub

Yes, that adds a lot of flavor. There never seems to be greasy potaotes though.

Kent

Grandpas Grub

Cooking the bird on the top level of the adjustable rig (raised grid) and cooking at 400° or 450° or 500° seems to produce moist chicken. At each of those temps it seems to be done in 1 hour. This is the only cook I can cook to time.

Normally the skin does't come out as dark as this one did. I am wondering if it was the Swamp Venom seasoning I used.

This color usually is produced when cooking at 475° to 500°

This bird was very moist.

GG

ViennaJack

We're gonna have to try that one here Kent - looks delicious.

reelgem

Looks fantastic! Did the chicken end up crispy? I made my first spatchcock and the skin was soggy. Would love to have it a little crisp.

reelgem

Looks fantastic! Did the chicken end up crispy? I made my first spatchcock and the skin was soggy. Would love to have it a little crisp.