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Sunday chicken
fusionhq
Posts: 1,707
Y'all know the drill. This is my first attempt.
Will update once going. Got it uncovered in fridge right now to achieve crispy skin.
Will update once going. Got it uncovered in fridge right now to achieve crispy skin. Comments
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What method and rub you going for?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Going with raised direct 375-400, drip pan with veggies under bird. Guessing 45-60 minutes. Rubbing with McCormick roasted garlic chicken rub. Any tips are accepted!
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My only tip is buy the house next to me.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I would, only we just bought this house!! We'll stay here a while! Going to rub/EVOO soon, pics to come.grege345 said:My only tip is buy the house next to me.
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She's on! Dome at 390, grid climbing back up...at 345 now!
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At 1.5 hrs and reading 155 on maverick in breast. Reading 152 on Cheapo digi pen. Been @400 dome entire time. What's taking so long?!? 5-6lbs chicken.
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Stop opening the lidLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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next time do 400 for one hour! do not peak until after one hour and it should be done! I do this chicken every Sunday just like this! turns out awesome!!
Brandon, MS -
Only opened lid at one hour mark, to check placement of temp probe.
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How did it turn out? Other than eating later than expectedLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Maybe your dome thermo is off? Seems like a long time for 5 lb birdLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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turned out great...i just calibrated two cooks ago...maybe my meat probe wasn't placed correctly....chicken came out good though!! Who knows...ill try again soon.
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