Last Nights 500* Chicken

Ross in Ventura · July 2008

First I put spacers on the platesetter.

Then the drip pan with the grid on top

Chicken stuffed with a cutup Tangerine and Southern Flavor grilling spice, and Southern Flavor Garlic seasoning.

Chicken off after 1-hr.

The Chicken was crispy on the outside and tender and moist on the inside. I well continue to cook whole chickens this way.
Ross

BoneDaddy's · July 2008

Is that Nerf football stuffed up that hole :-) That looks really good. What was in your rub?

Ross in Ventura · July 2008

Southern Flavor Grilling Seasoning.
Ross

Little Steven · July 2008

Ross,

Very nice! I have to try this method.

Steve

Stanley · July 2008

Did the spacers limit the amount of burning-fat smoke? I'm still chasing the bright illusive crispy skin of love...

Ross in Ventura · July 2008

Stanley,
Yes it dose, I had a little smoke the last 15-min. I think it helped a lot!.
Ross

DynaGreaseball · July 2008

Ross. Glad the 500* chicken worked for you. I noticed that you had some success minimizing the burt smoke smell. I've never had a problem with that smell affecting the taste or smell of the finished product. What I have had difficulty with, was collecting the juice fromt he chicken as it cooked. It was burnt to a crisp, even with the balls of foil which I used to create an air space between the plate setter and the drip pan. Were you able to keep that from happening?

Drunk at the EGG · July 2008

Seriously. I did think it was a Nerf football. I assume those are oranges?????

JimBeam · July 2008

Looks good.

What size bird was it and for how long did it cook?

Ross in Ventura · July 2008

I didnt much smoke at all, raising the drip pan helped a lot.
Ross

Ross in Ventura · July 2008

Tangerines.
Ross

Ross in Ventura · July 2008

4.5lb 1hr.
Ross

ric3677 · July 2008

How could you afford to use copper fittings?...you know what that stuff costs these days? LOL

Nice looking bird.

Rickyd

ChefTone · July 2008

WHAT CAME FIRST THE CHICKEN OR THE EGG ?

CHEERS
ANTHONY

Little Steven · July 2008

Ross,

I have some split bone-in skin on breasts and some leg quarters. Egg is at 500# platesetter in inverted. Should I go for it?

Steve

Ross in Ventura · July 2008

Mike,
Watch it carefully.
Ross

Ross in Ventura · July 2008

less than an hour, let use know how it turn out.
Ross

genew · July 2008

hey ross...notice on your 500 chicken cooks you are always using a whole chicken. ever use a spatchcock and if so i take it the whole bird is better in your opinion?? i suppose the 500 would be a little high for the spatchcock?? thanks for the info on the 500.
gene

Ross in Ventura · July 2008

Gene,
You might try spatchcock for a shorter time pull at 165*internal and let it rest.
Ross

Little Steven · July 2008

Ross,

Did the kids already and they are raving about it. Trying to get the medium back up to 500# right now.
It's really hard to please ten year old girls but they are actually eating.

Steve

Little Steven · July 2008

Ross,

I used dizzy dust fine to season and rub.

500# for roughly 45 minutes (went by temp)

The Princesses are still eating. I don't know if that is princessi

Steve

Ross in Ventura · July 2008

Steven,
I'm glade it worked for you. Great looking Famly!
My Best,
Ross

Jeffersonian · July 2008

I did your 500* chicken a few days ago, Ross, and it was very, very good. Just a little EVOO and DP Redeye, then an hour on the Egg. I will say I am the world's worst poultry carver, so I'm going with chicken parts next time so it doesn't wind up looking like a cross between the Galloping Gourmet and the Texas Chainsaw Massacre.

Last Nights 500* Chicken

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