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Parruthead
01-14-2012, 12:50 AM
Hey Guys

Here's my two questions!

1.)Which do I use to cook 3 chickens I was gonna spatchcock them but the wife wants at least one done beer butt style?

Its cold out here in Wisconsin I bet temps at 10 Am tomorrow will be in the high teens or low twenties, I have two 22" Kettles I could use or I could use one of my WSM's I have both sizes 18" and 22" I just don't see fitting two spatchcocked chickens and then one BB Chix on a 18" WSM? Anybody ever squeeze that much on one? I was going to plan on running it dry without a water pan. I just received my 22" WSM and havn't cooked on it but it is seasoned being i bought if from a fellow brethren member but am just leery of using it for a first time during a Christmas dinner meal Suggestions please!

2.) For dinner I was gonna attempt my first fattie does a kettle indirect work better or should I use my 18" WSM?

Thanks and PHINS UP!

PRON to Follow

caseydog
01-14-2012, 12:59 AM
As for the fattie, you don't need the WSM. The kettle indirect will be fine. Keep the heat on the high side for a good crust on a properly done fattie.

As for the chickens, I also lean towards a hotter temperature. I use my 22.5 kettle and my cajun bandit rotisserie. Low and slow gives you rubbery skin, from my experience. Id aim for 350 to 375 for a cooking temperature.

CD

Parruthead
01-14-2012, 01:06 AM
Also is about 1# of Jimmy Dean mixed with about 3/4# Ground beef enough to make a decent sized fattie?

bigabyte
01-14-2012, 01:26 PM
That will be a good sized fatty. The biggest I normally make are two pounds or so. Normally I just toss on one pound chubs.

GreenDrake
01-14-2012, 01:29 PM
Beer butt style is a myth. Spatch them and you will get better results. I also just split them after spatching to make it easier to move around the grills to make room when needed. Not sure if that helps. I love me some spatchin.

El Pistolero
01-14-2012, 01:34 PM
Beer butt style is a myth.

O'Rly? Sorry, just can't agree...I've made some pretty tasty chickens beer can style. Of course, YMMV.

GreenDrake
01-14-2012, 01:38 PM
http://www.nakedwhiz.com/beercanchicken.htm Enjoy

Garyclaw
01-14-2012, 01:47 PM
Beer butt style is a myth. Spatch them and you will get better results. I also just split them after spatching to make it easier to move around the grills to make room when needed. Not sure if that helps. I love me some spatchin.

But GreenDrake, you missed the most important part of his post: "...the wife wants at least one BB".:becky:

Parrut, can you get two BB in the WSM? Just tryin' to help.

bigabyte
01-14-2012, 01:59 PM
Beers go in the mouth, not in the butt. Please be kind to your beer. I don't care what you do with your butt, but leave the beer out of it.

El Pistolero
01-14-2012, 02:12 PM
Beers go in the mouth, not in the butt. Please be kind to your beer. I don't care what you do with your butt, but leave the beer out of it.

The beers that go in a chickens butt, such as Coors, Lone Star, and Olympia, should never, ever go in your mouth. Some beers are brewed (and I use that term loosely) to only be shoved up a chicken's butt.

Parruthead
01-14-2012, 05:03 PM
Thank you all!!

I ended up firing up the 22" for my first Maiden Voyage with it. I spatchcocked two and did BB one but with a soda can of sprite, We don't drink beer in this house so I had to use what was on hand.. Hence soda butt chicken.. BTW we do drink Whiskey Brandy and Bourbon though....lol

I have three fatties made and will post pictures later. The chickens turned out ok but I wasn't happy with the skin..

Garyclaw
01-14-2012, 05:53 PM
Thank you all!!

I ended up firing up the 22" for my first Maiden Voyage with it. I spatchcocked two and did BB one but with a soda can of sprite, We don't drink beer in this house so I had to use what was on hand.. Hence soda butt chicken.. BTW we do drink Whiskey Brandy and Bourbon though....lol

I have three fatties made and will post pictures later. The chickens turned out ok but I wasn't happy with the skin..

Why? What happened with the skin? +1 on the bourbon btw.:thumb:

Parruthead
01-15-2012, 01:16 AM
Skin was just rubbery

Here are some pictures of the things I cooked today!! Thanks for the input!

http://i294.photobucket.com/albums/mm98/Parruthead/January%202012%20Cook/DSC_0747.jpg

http://i294.photobucket.com/albums/mm98/Parruthead/January%202012%20Cook/DSC_0756.jpg

http://i294.photobucket.com/albums/mm98/Parruthead/January%202012%20Cook/DSC_0754.jpg

http://i294.photobucket.com/albums/mm98/Parruthead/January%202012%20Cook/DSC_0762.jpg

http://i294.photobucket.com/albums/mm98/Parruthead/January%202012%20Cook/DSC_0757.jpg

http://i294.photobucket.com/albums/mm98/Parruthead/January%202012%20Cook/DSC_0760.jpg

http://i294.photobucket.com/albums/mm98/Parruthead/January%202012%20Cook/DSC_0769.jpg

http://i294.photobucket.com/albums/mm98/Parruthead/January%202012%20Cook/DSC_0770.jpg