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chicken over butts

tjv
tjv Posts: 3,846
edited November -0001 in EggHead Forum
I did the chicken over butts this weekend. The plan was the bird for lunch and the butts for dinner. The recipe I used called for 5 hours at 250 in the oven, whole bird in a pan. I just spatchcocked it and the egg thing. Bird went on with the butts. I used the pan for three hours and went panless for 2 more hours. No reason to pull the pan other than it gave me something to do. Nice drippings in the pan.

chickenoverbutts001.jpg

The bird was overcocked, 185 internal. The skin was not rubbery, not crispy, just dry - ok for us. According to the wife and daughter, the bird was good, maybe better flavor than the high heat birds at one hour. It had a distinctive bbq flavor not found on high heat cooks.

chickenoverbutts004.jpg

When I foiled the butts, dropped on a ring for a pre dinner snack - 'horse-d-deserves'. If I can't spell English words, can't Frenchy words either, LOL.

chickenoverbutts009.jpg

Here are the butts just before foiling at the 185 internal mark. They turned out good, maybe a tad too much injection.

chickenoverbutts008.jpg

If you have not tried a multi-timed cook, I highly recommend it. It's a nice change of pace, fun and a bit chanllenging.

So, couple questions: can I do the chicken without the pan, since they are dripping on the butts? Can you over inject a butt?

thanks, T
www.ceramicgrillstore.com ACGP, Inc.
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Comments

  • AZRP
    AZRP Posts: 10,116
    When I judged a KCBS event, I didn't care for the pork that was injected. My thought was if you want to taste pineapple, eat a pineapple, if you want to taste apple, eat an apple. But if you want to taste pork, don't inject it. -RP
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  • tjv
    tjv Posts: 3,846
    The pork producers have played with the pig so much, I'm not sure it has a distinctive flavor anymore. Take away the smoke, rubs and sauces, what is left.
    www.ceramicgrillstore.com ACGP, Inc.
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  • BurntRaw
    BurntRaw Posts: 565
    Tom, are sure that is enough food for three people?

    Throw some beef in there next time!
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  • crghc98
    crghc98 Posts: 1,006
    I'd say let the juices flow....

    Little chix stock flavor never hurt and you will definitely bring it to a temp higher than you would a chix, so no worries about bacteria etc.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Very nice cook. ;) I wouldn't think the chicken drippings would hurt a thing as the butts will be cooking much longer and the chicken juice will have run off the butts anyway. As for injecting I tryed that a couple times but fond that several smaller butts with more surface area for bark give better flavor than one large injected or other wise.
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  • WADoug
    WADoug Posts: 191
    Oh my! I'm happy if I can get just one item cooked right. Thanks for the inspiration.
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