Tonights Butterflied Chicken

[badger]

Albertsons had a sale on whole chikens this week for 59 cents lb. I bought 6.

I decided to Butterfly and cook two of them tonight. I brined them in a apple juice, sea salt, and brown sugar mix. Right before they went on the grill I seasoned them with Southern Flavor - Garlic Seasoning. I started the Weber with Kingford and added a little Alder wood. Threw the birds on skin down and let them cook for about 1.5 hours at around 300~350 (I wasen't really paying attention to the temps, these were not for dinner). Fliped them and cooked for about 30 minutes more or until it reached just over 180.

I don't think these are going to be my best results. It seems like I kept farking with the fire and fiddeling. I am not used to the webers ability to keep a steady temp. So I had to mess around with $hit as usual.

Talk about juicy meat! And the smell from the alder and the chicken seasoned and grilling. (So far Alder is my favorite smelling woods). When I fliped the birds you can see the leg on the left is missing a little meat. That meat was bad so I had to eat it! :roll: I could not wait for them to be done.

Looking forward to lunch tomorrow!

[Neil]

John,
great looking birds, wish I had some now for breakfast! Did you put those on directly over the coals or did you cook them with indirect heat.

[chad]

Very nice! Too bad that leg meat went bad on ya! :D

[MikeG]

The leg meat always goes bad on Alabama chickens.
My daughter jokes that she was in college and grilling &
Q'ing for herself before she knew a chicken had more than
one leg.
MikeG

[badger]

I forgot to mention that. I did the Inderect method with the coal bastkets that come with the Performer. Worked perfectly, except for the fact that I would not leave it alone.

Yeah I get alot of bad meat that I personally have to dispose of. :lol:

[colt45]

those look awesome... I just bought a couple of oven stuffers that I am going to cook like that on sunday now... damn that looks good... I have the $5 charcoal spreaders for my Weber Silver... works about the same as the baskets on your performer... saw bobby flay (gasp) cook chicken that way and thought it looked pretty damn good... now I see yours and NEED to do it :)

josh

ps how long did you brine them for?

[badger]

I only brined them for about 2 hours. I don't know if that still is considered a brine?

I could not believe how easy is was to do whole birds this way. I think it is much less time consuming and messy then beer can chickens. Also these were spitting at me when I cut them up after I let them rest for 30 minutes.
I just came home from work at around 6:30pm and decided I was going to cook them.

I am going to do two more this weekend, so depending on how it goes I might not do beer can chiks anymore. Or at least not nearly as much as this method.

[mook]

I only brined them for about 2 hours. I don't know if that still is considered a brine?

Yup i'ts a brine, chickens only need an hour or two in the brine for the desired effect. Turkey on the other hand needs to go for longer depending on size.

[parrothead]

Yup i'ts a brine, chickens only need an hour or two in the brine for the desired effect. Turkey on the other hand needs to go for longer depending on size.

Unless, of course, if it comes brined.

[Mike(Mi)]

Those are some beautiful birds. For my money, the Webber Kettle is the bird-cooker of choice.

Brining is great, I just wish I could find whole chickens that were not already pre-brined (tumbled, injected, whatever) with "up to a 12 % solution". :roll: Guess I need to buy some chicks, get some fencing, feed, ......Nah!

[badger]

What would make the chicken a little on the greasy side? These were Albertsons brand chicken not Foster Farms. I did not use any oil at all on the chickens.

[badger]

I spoke with Phil on the phone about this... He said that the cheap chickens have a tendency to have more fat inside the skin. And to eliminate the greasyness cook the bird to about 95% done then put the bird skin side down directly over the coals for a few minutes to allow the fat to render.

Good info, thanks Phil.