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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-21-2012, 06:05 PM   #31
caseydog
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Quote:
Originally Posted by Phrasty View Post
Yah got that right... And what im working on gots plenty of it!!

That fowl looks awesome CD! I'd drive up for some of that any day!!!

Cheers
I can't wait to see your Street Food entry.

(Sounds like I may need a cold beer just to look at it)

CD
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Old 01-21-2012, 06:13 PM   #32
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I got a rotisserie for Christmas too and was impressed with how well cooked the first bird was. Need to find a way to keep the skin from getting too dark.
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Old 01-21-2012, 06:18 PM   #33
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I got a rotisserie for Christmas too and was impressed with how well cooked the first bird was. Need to find a way to keep the skin from getting too dark.
What temperature were you cooking at?

I've been cooking my birds at 300-350 at the dome, and am getting a nice golden brown.

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Old 01-21-2012, 06:58 PM   #34
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Don't know the temp because I'm using charcoal. Used about 2/3 a chimney on one side. Next time I'll probably use half a chimney and add a few briquettes half way through. Any ideas?
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Old 01-21-2012, 07:14 PM   #35
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That really does look fantastic.
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Old 01-21-2012, 07:18 PM   #36
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good chit there.
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Old 01-21-2012, 07:19 PM   #37
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Great looking bird, CD. I love PR food. I've tried and tried to get an authentic PR type marinade. Haven't quite nailed it, but it's fun trying .
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Old 01-21-2012, 07:58 PM   #38
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Quote:
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I got a rotisserie for Christmas too and was impressed with how well cooked the first bird was. Need to find a way to keep the skin from getting too dark.

CD banked his coals on either side of the drip pan for an indirect cook. Maybe try that if you're not currently cooking it that way.
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Old 01-21-2012, 09:46 PM   #39
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Great looking chicken you cooked there!!

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Old 01-21-2012, 10:11 PM   #40
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yum!! that looks fantastic! If you're short on dinner plates and silver ware, I can probably send ya some LOL
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Old 01-21-2012, 10:45 PM   #41
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Quote:
Originally Posted by Vision View Post
Don't know the temp because I'm using charcoal. Used about 2/3 a chimney on one side. Next time I'll probably use half a chimney and add a few briquettes half way through. Any ideas?
I don't know what grill you have, but on my 22.5 kettle, I split a full Weber chimney to both sides of my drip pan full of water. This photo shows my set-up pretty clearly. There is a half chimney on each side. I have my top vent about 1/2 open, and work my bottom vent to get 300-350 at the dome thermometer.



That is giving me a very even cook, and a nice skin.

It sounds to me like your using too much heat, so the skin is going too dark before your meat is done. You need to get a thermometer inside your cooking chamber to find out how hot it is in there. You need to be in the 300-350 range.

CD
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