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Cooking a chicken.

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
Confused.  
Let it sit for about 30 mins on the counter spatchcocked. 
Raised direct.  375 ish
75 min in, legs at 180, breasts at 140.

That large of a variance is a first for me. 



Just rotated it, and am sure it will still be great.  
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Large breasted chicken. I would consider flipping it breast down, legs toward front of egg for a while. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • blind99
    blind99 Posts: 4,974
    Perfect! Heck some people ice down the breasts of turkey to achieve this effect. You sir are genius. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Little Steven
    Little Steven Posts: 28,817
    It's because the legs/thighs are toward the rear of the egg. Hotter part. You can manage it by going indirect or going "invertabird"

    Steve 

    Caledon, ON

     

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Yep,  @little Steven  it was oriented that way as that is how I cook it because it is usually hotter toward the back of the egg. But the temp difference of this bird was abnormally large this time. Just strange.  So I rotated it 180 degrees and flipped it.  Legs were done, so parted it out on the grill. Boobs took 10 mins more than the legs.  

    @blind99, not a genius at all. It just happened. 

    But it it was still delicious as predicted.



    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    I'd be happy with 180+ in the legs and 140 breast, with a little time left to cook. 

    In a short time you'd have legs at 190-200,  firmed up nicely. Finishing with the breast around 150 or so at the same time? Sounds great honestly


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  • northGAcock
    northGAcock Posts: 15,173
    I am traveling at the moment......all this talk of breast has me checking flights home tonight.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    northGAcock said:
    I am traveling at the moment......all this talk of breast has me checking flights home tonight.
    Never thought my post would make you homesick! Hope you get home soon.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Stable 375 raised direct 160 breast 180 thighs

    Usually takes 45-50 minutes

    No need to sit on counter for 30.
    New Albany, Ohio 

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  • Carolina Q
    Carolina Q Posts: 14,831
    That is one good lookin' bird!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    THEBuckeye said:
    Stable 375 raised direct 160 breast 180 thighs

    Usually takes 45-50 minutes

    No need to sit on counter for 30.
    Yes, that is what I am used to, and understand what you listed is  is about normal timing for me as well. Everything about this cook was a bit strange. The bird was thawed in the fridge for 4 days, then spatched and uncovered overnight, and because I was expecting someone to stop by, I dusted it 30 mins prior, so I just left it out.  Then there was the temp variance.

    I am not saying anything was bad....   just strange.

    Carolina Q said:
    That is one good lookin' bird!
    Thanks!  It was good!  I am looking forward to leftovers for lunch today!


    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter

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