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Dang, that was good chicken...
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In the past I have cooked whole chickens on a v-rack, beer-can style, and spatched. This time I quartered it and cooked it direct on the extended grid. Just sprinkeled it with my chicken dust and put it on. The Egg ranged between 350 and 400 degrees dome. Having the chicken quartered permitted me to dust the quarters all around for better flavor, and turn/move the quarters around on the grid for more uniform cooking/doneness. I've always cooked batches of wings like this, and am glad I finally got around to cooking quarters this way. A chicken cooked whole makes a nice presentation, but this is the primary way I'll cook chicken in the future. Just thought I'd pass this along -- thinking maybe someone else is as slow to catch on as I am. LOL
Comments
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Chuck/Tx,
our family does not care much for white meat so I cook leg quarters all the time,love them. were in Texas are you?
Bobby-FTW,Tx
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
onelegchef, I'm retired and live in The Hills, a village in Lakeway. Lakeway is a few miles west of Austin on Lake Travis. The dark meat is our favorite too, but we buy whole chickens sometimes and either eat the white meat or use it in a casorile.
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thirdeye, those are great pics. The radial cut is really interesting. I'll definitely give it a try. Thanks.
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I did raised grid direct @ 250 for the first time yesterday and was pleased with the results. -RP
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Chuck/Tx,
Try some of that left over meat in a chicken salad! It is great to add some unusual ingredients like diced apple and white raisins, to the green onion, celery, and mayo. Also add a dash of the BBQ rub for flavoring.
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