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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 09-26-2011, 05:15 PM   #1
cwo2lt
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Default Chicken Pr0n

Got busy at work and didn’t have a chance to post these. Splayed out a chicken a couple weekends ago and fired up the BGE. I used to get an herb mixture from Lowrey’s I think it was called Pinch of Herbs. They don’t make it anymore so I made my own. Got a recipe from the net and modified it a bit. Rubbed the bird down with the herbs, turn it over on it’s back and put some lemons and onions in what used to be the cavity. I left it skin down the whole time to help hold the natural juices.
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Old 09-26-2011, 05:18 PM   #2
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For some odd reason the temp shot up on me the last half hour and blackened up the onions, didn’t hurt the bird so all was well. I know the BGE folks say you don't need a water pan but I use a drip pan under the food to keep the setter plate clean. I figure while it's there may as well put it to good use! I add wine and herbs to my drip pans to add a bit extra flavor. In this case it was just some left over white wine.
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Old 09-26-2011, 06:07 PM   #3
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I'll have a wing please!
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Old 09-26-2011, 07:51 PM   #4
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That looks great. I put some legs on the okie joe long horn also today.
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Old 09-26-2011, 08:11 PM   #5
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Quote:
Originally Posted by cwo2lt View Post
For some odd reason the temp shot up on me the last half hour and blackened up the onions, didn’t hurt the bird so all was well. I know the BGE folks say you don't need a water pan but I use a drip pan under the food to keep the setter plate clean. I figure while it's there may as well put it to good use! I add wine and herbs to my drip pans to add a bit extra flavor. In this case it was just some left over white wine.


how long was the cook time?
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Old 09-26-2011, 10:23 PM   #6
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that looks good. How's the lemon rind do on the chicken? (I've done it like that but mine came out a little bitter from the rind).
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Old 09-27-2011, 09:23 PM   #7
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I'd eat that!
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Old 09-27-2011, 09:33 PM   #8
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Looks real good. Spatchcock chicken is hard to beat
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Old 09-28-2011, 09:14 AM   #9
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how long was the cook time?
Cook time was 3 hrs @ 275.
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Old 09-28-2011, 09:15 AM   #10
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Quote:
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that looks good. How's the lemon rind do on the chicken? (I've done it like that but mine came out a little bitter from the rind).
Came out just fine, not bitter at all. Keeping the bird "face down" kept all the juices in and allowed the lemon to really penetrate the meat. Next time I might just try lemon and dill and leave the onions off.
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