chicken parts or whole chickns

[LT72884]

so far i have 9 adults and 2 kids attending a bbq/grill. I will be roasting chicken as the main dish. I will need to use the gasser since my weber is only 22.5 inches and im not sure i could fit enough chicken on there indirectly for 11-13 people. I wanted to marinate and roast whole chickens for the event. Im wondering though if using chicken parts is better? Not everyone likes dark meat so i gotta buy some bone in breasts if i do chicken parts. I have 2 or 3 whole organic chickens in the freezer i could either roast or trim down.

What do you guys say? I plan on using a small amount of smoke. A small amount though. haha.

Thanks guys

[aquablue22]

I'd spathcock those birds, brine them in your favorite brine and then cook them low and slow on your gasser, You really can control temps on a gasser pretty well. I've learned that by being called on to cook at the outlaws before.

[LT72884]

Originally Posted by aquablue22

I'd spathcock those birds, brine them in your favorite brine and then cook them low and slow on your gasser, You really can control temps on a gasser pretty well. I've learned that by being called on to cook at the outlaws before.

awesome. Ok, i have a 4 burner gas grill. do i just set it to medium low on all 4 burners?

Some will be brined and some marinated. I wanted to do a taste test between a marinate im making and a brine.

Spathccock is splitting down the middle right? no special way of doing it?

thanks

[El Ropo]

If the whole chickens are already purchased, than I'd go for spatch, or split.

Most of the time I cook chicken, it's leg quarters cooked indirect on the WOTS at around 350-375. Short cook, with crispy skin.

[LT72884]

Originally Posted by El Ropo

If the whole chickens are already purchased, than I'd go for spatch, or split.

Most of the time I cook chicken, it's leg quarters cooked offset on the WOTS at around 350-375. Short cook, with crispy skin.

i have all ready purchased the chickens. i have 5 of them. Just went and counted after my first post. Didnt know i had 2 others in there. haha. I am thawing out three of them and will probably do a split so i can brine half of them.

Grill placement is my next task. gotta fit 6 halfs on the gasser indirectly or just really low if i have to cook directly. haha

thanks

[Abelman]

For better grill management, spatchcock and then cut right down the breast bone to half them. It will make using the grill space much easier.

BTW, I also agree on the brining. Good lcuk, I'm sure you'll be fine.

[Groundhog66]

If you already have whole chickens, just butcher them yourself. Depending on your skills, it might be easier than after they are cooked....And if you cook individual pieces, the presentation will be better.

[chicagokp]

You might consider deboning the whole birds and then trussing them up, ala Jacques Pepin. I was amazed how small the footprint of the bird tube (for lack of a better way to describe it) after tying them up.

[LT72884]

Originally Posted by chicagokp

You might consider deboning the whole birds and then trussing them up, ala Jacques Pepin. I was amazed how small the footprint of the bird tube (for lack of a better way to describe it) after tying them up.

so remove all the bones? interesting

[SmokeOCD]

Why not run both grills? Not much different than Thanksgiving. We have a smoked bird, a deep fried bird, a "regular" bird. Usually 2of3 for smaller gatherings, even though it's the same meat, it still creates variety. Technically you'd be serving 4 flavors of meats. Gas/plain, Gas/brine, coal/plain, coal/brine.

[chicagokp]

This video was posted a while back.

I have done it once and it took about 20 min. I could probably do it again in 10-12 since I wouldn't have to stop to look at the video in the middle of things. I chose not to stuff it, I put yardbird on the inside and outside. I'll do it again, but wouldn't add rub to the inside. The chicken was moist and delicious with crispy skin.

http://www.bbq-brethren.com/forum/sh...d.php?t=100497

There are a few pics of results by others at the end of this thread and a few other threads you might search for with other results.

That's what I love about the Brethren. Always something to learn and try and lots of people doing inspirational things with food!

[LT72884]

Originally Posted by SmokeOCD

Why not run both grills? Not much different than Thanksgiving. We have a smoked bird, a deep fried bird, a "regular" bird. Usually 2of3 for smaller gatherings, even though it's the same meat, it still creates variety. Technically you'd be serving 4 flavors of meats. Gas/plain, Gas/brine, coal/plain, coal/brine.

yeah i thought bout that. I am making grill bread and a cucumber salad to go ontop of it. So i figured i would grill the bread over lump. The i would cook some chickens over the lump afterwards.

Never had grill bread before. Im lookin for a nice soft naan type of bread thats nice and chewy and soft. the grill bread recipe calls for 1/2 cup beer BUT im not sure if its gonna be a soft flat bread. haha

thanks guys

[Norcoredneck]

No more UDS? Cook them beer can style.

[LT72884]

Originally Posted by Norcoredneck

No more UDS? Cook them beer can style.

I thought of using that but its all wrapped and in storage. I could still grab it out of storage. I just need to mod it somehow so i can get the fire closer to teh top so i can char the skin when its done with low and slow.

thanks

[Norcoredneck]

Cook them to 165 or so, pull off, leave lid off UDS, split and char on grate on UDS. good set of tongs and a few flips and they will be nice! Best of both, coals cooked and firm skin. Fire will be good and hot very quickly.