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3 whole chickens on the large bge
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LJS
Posts: 15
I will be doing three whole chickens on the large. What would be the best set up? I have all the accessories to do beer can,indirect two tier etc. The last time i tried beer can I was a bit disappointed as while the chicken was tender and tasty , the skin was rubbery. Any suggestions? I would also be interested in knowing how many chickens the large would hold assuming they are 3-4 pounds each. Thanks for your help.
Comments
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Read this
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=580622&catid=1#
As for how many on a large.I dunno,I don't have a large yet -
You can get three on, even if you spatchcock them
Rick in Mt. -
If the skin was rubberry my guess is you did them indirect. I suggest going direct on a raised grid.
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here are four on the rig with sliding grids. It's a tight cook. You might try searing the skin direct over high heat. Should only take 5 or so minutes per bird. then, set up indirect and hot, making sure each bird is over the indirect piece. Hot being over 400, maybe closer to 450, totally indirect set-up over all three.
If you sear the skin first, that gives it a head start to rendering. Finishing hot and fast will cook the bird but also finish rendering the skin for a juicy bird with crisp skin. Also realize, you'll have a lot of grease to deal with. t
www.ceramicgrillstore.com ACGP, Inc.
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