Upside down chicken

Little Steven

Didn't want a spatchcock tonight. Never done an upright chicken on the egg. I thought since the egg is hotter in the dome than at the grid I forced the chicken on the thing backwards. Thighs were 180* and breast was 160*





Concrete is just about done in the back.


Steve

Car Wash Mike

Steve, that is a great idea.

Mike

2Fategghead

Dang Steve, All these chick cooks lately and your looks to be ingenious. My head is spinning from checking out the fantastic chicken cooks. Tim :P

Little Chef

Steve - Guess it was chicken night tonight...lol. And like you, I didn't want another Spatchcock. That was a fantastic idea, and makes perfect sense!!! Nicely done! The bird looks delicious!

cookn biker

Steve,
Looks like it worked out perfectly! Really great color!
Pool area looks good too.

Hoss

INGENIOUS!!! As usual!

Misippi Egger

Great idea on the chicken !

That backyard looks fantastic, Steve ! I can't wait to see the pics after it gets landscaped and all.... :woohoo: :woohoo:

misfit

Hmmm, incorporate some pineapple and you get "Pineapple Upsidedown Chicken". :laugh:

eenie meenie

Steven, keep thinking outside of the box! :side: Nice chicken and beautiful pics. Hope you are on the mend.

Mr. & Mrs Potatohead

Looks good Steve!!! Both the meal and the yard / pool... :woohoo: :woohoo:
Regarding the chick: I haven't done anything like that (either right side up or upside down), but I often roast a whole chicken non-spatchcoked, rubbed down and stuffed with herbs, oranges, lemons, apples....
I do them on a raised grid, breast up, about 350 F. and they turn out really great!
I've thought of getting one of those vertical roasting "things"....Just haven't ever gotten around to it. Do you think they make a difference?

Little Chef

Spuds...No disrespect...but once you Spatchcock, you will never go back to whole birds. SO easy!!! And the results are always great! Just cut out the backbone...easy peasy....and put it on the grid "knock-kneed". Makes an amazing bird!!

Mr. & Mrs Potatohead

Haven't done that yet either....But I want to give it a try!
Just bought four whole fryers at the market tonight on the way home from work....Maybe this week yet!

Ripnem

Steve,

Looks like you got lucky again. :P

Backyard looks great too!

Beli

A great & sensible idea mi amigo TKS, I also put the taters & onions under the chicken last time, but mine came out very greasy....how were yours?? Pool looking fantástic!!

Little Steven

Beli,

The stand had a grease cup on the bottom that caught most of it. I sprayed the other stuff with olive oil. I used the drippings to baste the bird.

Steve

Beli

Perfect, remember where you got that stand with the base??

Smokin' T

Steve,

That's a great idea. Is it necessary to tie the legs up? What temp did you use? Direct or indirect?

BTW my BGE sets on a concrete deck (re;cracked base)

Tom,
Dunedin, Fl

Little Steven

Beli,

Canadian Tire :laugh: I think I have a couple more in the box if you want them.

Steve

Little Steven

Tom,

The legs were already tied. I stuffed the cavity with lemon, sage, rosemary, thyme and parsley.
I didn't use the platesetter but there was a pan of vegetables and potatoes underneath.

Steve

Smokin' T

Steve,

Thank's For the response. I'm going to try a chicken, using your method.

Tom,
Dunedin, Fl

Little Steven

Thanks everyone. Got wrapped up in the hockey game last night.

Steve

Capt Frank

Great cook Steve, that makes perfect sense

Capt Frank
Homosassa, FL