Another upside down chicken

Little Steven

This is the one that will seal the deal for me. Simple Dizzy Dust and nothing else.



Thighs are at 170* and I don't want to pierce the breast skin yet.

Steve

Mainegg

upside down? hard to push on the tube? it looks great!

Little Steven

Just love it when you talk dirty to me

Nature Boy

Dude! Dang, gettin dark early up your way these days. Lookin good. Thanks for sprinklin our stuff on your bird!

Do I get to see yall in Atlanta?
Beers, and howdy to the missuz!
Chris

Little Steven

Chris,

You should really give this method a try. I've sprinkled a whole load of your stuff over the years. Does that sound funny buddy? :laugh:

Steve

2Fategghead

Skin looks like it's crisping up nicely. :P

I have some meat probes that went bad that I have been hanging on to. Do you think if I was cooking a chick and poked a hole in it the probe would stop the juices from flowing out? :ermm: Tim

FlaPoolman

Julie, it's only upside down because he couldn't reach the top

Mickey

Sir that is a good looking yard bird.
I would start by eating all the skin first

Little Steven

Tim,

Haha. Seriously bud give this a try. Works better with the cornstarch. Thighs got to 185*, breast 165* I tied the legs a little tight.

Steve

Beli

Steve...upside down????? seems like a circus cook :laugh: :laugh: ..you know coming from you I'd eat anything......as long as it is egged..... :unsure: :laugh:

WWSis

Wow, that looks yummy AND its beautiful! Makes ya hate to cut in to it. Speaking of that, I think a new recommended poll should be "how many people have had cold dinners because they were taking pictures of their food?"!!! Haha :laugh: :silly:

Little Steven

Mickey, all the juices from the thighs and legs flow down over the breast and it really is good. It's all inside the skin so it can crisp up on it's own. This is the fourth time I have done it and I can recommend it. The juices in the botom in the catch pan are already de-fatted cause all the fat overflows in the big pan.

Steve

Little Steven

Beli,

My dear friend give this a try. Effortless cook and wonderful results. I want to try a duck.

Steve

2Fategghead

Steve I did try sticking a bird on upside down but had trouble keeping it there. I will try again very soon.

Was this a direct cook with the exception of the chick stand?

What temp did you go with? :ermm:

2Fategghead

Julia, Thats pretty funny and I've got another one.

How many cooks were over done because the cook was on the forum! :woohoo:

Don't ask me how I know!

Little Steven

Julia,

I've been guilty of that :laugh:

Steve

Lovenbrau

Steven, looks like a double pan or some other device, Looks great and the thigh/leg drippings over the bird sounds logical. Could you send a pic of the setup without the bird?

Rich

Little Steven

Tim,

I don't really pay attention with chicken cause it always comes out the same in my experience. I use an 8" pan undeneath to catch the overflow juices. Probably 375* or so.

Steve

Nature Boy

That method makes a lot of sense. The breast is down where there is not as much airflow, so it cooks slower than the dark meat sticking up in the dome. Nice!
So....no on Eggtoberfest?
Cheers!
Chris

Hoss

Just guessing,,,,,Legs/thighs cook faster cause they are higher in the dome,,,,breast does'nt overcook cause it's lower and less heat??? PRICELESS!

Little Steven

Lovenbrau,

I am going to pick up a ceramic stand to make it easier to get the bird on. I forced this one and it ended up too low on the catch pan of the stand. I took it all apart and stuck a ramekin inder the bird to raise it a bit. The stand was in an 8" coated saute pan. Sorry no pics.

Steve

Little Steven

You got her bud. Had the idea a few months ago and it made sense. Works out exactly the same as we all know to be true. Thanks again for the stuff man.

Steve

Little Steven

Chris,

Can I stay in yer trailer?

Steve

Hoss

More comming soon!

Scooby's Eggin again!

Very nice cook! I was wondering if you put anything down first before the dizzy dust to help make it stick or brown? I will try this method next. Thanks in advance!

Scooby (Rich)

Little Steven

Rich,

Cold chicken right from the store. Dizzy fine til I ran out, then some coarse. No other anything.

Steve

Little Steven

You too sweetie :laugh:

Little Steven

Notice I didn't reply to you on this one? Hope you feel bad

elzbth

A very good looking chicken indeed!!!

Scooby's Eggin again!

Thanks Steve!
Rich
From another cold state Michigan!

Frank from Houma

What's up with that? I mean what's upsidedown with that?

Very nice LS