1st Patchcock chicken

lahlooha · July 2016

Hi folks,
Gave the recipe a try, just used a BGE rub.

Cooked at 400 for 50 minutes with chick laying on its back. Thighs were done pretty well but breast was still cooler on the temp scale. Flipped it and left it for another 30. Felt it was ready, cut it up a bit and the breast was all white. Tons of juice though, so kinda got skeptical on whether it was done or not.

Anyway, folks who ate the dark meet, liked it a lot, I am kinda skeptical on the breast still. Looked done, but not sure if the amount of moisture threw me off...

Here is a pick before, didn't take pics after.

Will give it another shot, maybe starting on the breast side this time.

Cooked direct and without raising, so the skin burned and stuck to the grates.

lahlooha · July 2016

OK, won't let me post pics for some reason today.

kl8ton · July 2016

Consider investing in an instant read thermometer. Then there is no guessing.

These are popular here:
http://www.thermoworks.com/Thermapen-Mk4?gclid=Cj0KEQjwlNy8BRC676-W0JezxbwBEiQA4Ydg0f2swcgHD9xrqZlY9WVU94Xv8OapiKXOizpwKJtTinYaAh_U8P8HAQ

Or for less of a hurt on your wallet:

http://www.thermoworks.com/ThermoPop

Plutonium · July 2016

Agree with kl8ton, the only way I cook these days is to temp.

gamason · July 2016

White meat on the breast means done. Get used to juicy on the BGE.

rmr62 · July 2016

My Thermapen has been my single greatest investment

abpgwolf · July 2016

rmr62 said:

My Thermapen has been my single greatest investment

Absolutely! A good instant read thermometer will improve your results more than any other accessory.

lahlooha · July 2016

kl8ton said:

Consider investing in an instant read thermometer. Then there is no guessing.

These are popular here:
http://www.thermoworks.com/Thermapen-Mk4?gclid=Cj0KEQjwlNy8BRC676-W0JezxbwBEiQA4Ydg0f2swcgHD9xrqZlY9WVU94Xv8OapiKXOizpwKJtTinYaAh_U8P8HAQ

Or for less of a hurt on your wallet:

http://www.thermoworks.com/ThermoPop

I got the thermapop model. Had good reviews online, not sure if it was consumer reports or another website.

lahlooha · July 2016

kl8ton said:

Consider investing in an instant read thermometer. Then there is no guessing.

These are popular here:
http://www.thermoworks.com/Thermapen-Mk4?gclid=Cj0KEQjwlNy8BRC676-W0JezxbwBEiQA4Ydg0f2swcgHD9xrqZlY9WVU94Xv8OapiKXOizpwKJtTinYaAh_U8P8HAQ

Or for less of a hurt on your wallet:

http://www.thermoworks.com/ThermoPop

Sorry, missed the second half of your comment. I got the thermopop in yellow for $20.

lahlooha · July 2016

gamason said:

White meat on the breast means done. Get used to juicy on the BGE.

When I cut the breast water was gushing out. A small fish could live there.

CurtisMaximus · July 2016

The method I've used for a spatched chicken with really good results has been raised direct at 350 cavity side down. When the internal temp reaches 120-130, usually 45-60 minutes, flip the dirty bird over and bump the temp to 375-400 to get crispy skin.

Agree with the instant read thermometer it's a must for every cook.

lahlooha · July 2016

CurtisMaximus said:

The method I've used for a spatched chicken with really good results has been raised direct at 350 cavity side down. When the internal temp reaches 120-130, usually 45-60 minutes, flip the dirty bird over and bump the temp to 375-400 to get crispy skin.
Agree with the instant read thermometer it's a must for every cook.

Thanks,
I will try it raised next time.
Got the Thermopop for measuring temps.

nolaegghead · July 2016

lahlooha said:

gamason said:

White meat on the breast means done. Get used to juicy on the BGE.

When I cut the breast water was gushing out. A small fish could live there.

Let it cool down some, but that's normal.

1st Patchcock chicken

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