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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-26-2011, 04:15 PM   #1
cwo2lt
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Default Chicken Pr0n

Got busy at work and didnít 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 Lowreyís I think it was called Pinch of Herbs. They donít 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 itís 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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Unread 09-26-2011, 04:18 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, didnít 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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Unread 09-26-2011, 05:07 PM   #3
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I'll have a wing please!
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Unread 09-26-2011, 06:51 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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Unread 09-26-2011, 07:11 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, didnít 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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Unread 09-26-2011, 09:23 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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Unread 09-27-2011, 08:23 PM   #7
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I'd eat that!
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Unread 09-27-2011, 08:33 PM   #8
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Looks real good. Spatchcock chicken is hard to beat
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Unread 09-28-2011, 08:14 AM   #9
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Quote:
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how long was the cook time?
Cook time was 3 hrs @ 275.
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Unread 09-28-2011, 08:15 AM   #10
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Quote:
Originally Posted by SmokeHound View Post
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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