Damn stalls

cdmckane · Feb 15, 2013

The store had whole chickens on sale when I got out of work around noon today. Grabbed two, freezing the other, I injected with cajun butter and rubbed with McCormick's chicken rub and put on at 225* at 230.

At 730, after being stalled at 160* for a whole hour, I pulled it and threw it in a 400* oven while I cooked my sides.

Yup, stalls suck

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HeSmellsLikeSmoke · Feb 15, 2013

Hummm, it has never occurred to me that a chicken could stall. But then, I never have cooked chicken that low.

chriscw81 · Feb 15, 2013

dude, crank the heat up on that yardbird next time!!! at least 275, i prefer 350-375.

welcome to the forums!

Freddy j · Feb 15, 2013

chriscw81 said:
...l.. i prefer 350-375.

welcome to the forums!

Same here. Welcome brother.

cdmckane · Feb 15, 2013

chriscw81 said:
dude, crank the heat up on that yardbird next time!!! at least 275, i prefer 350-375.

welcome to the forums!

It's the first bird I've done and I didn't want it to dry out. I'll crank it up next time for sure.

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charrederhead · Feb 15, 2013

Welcome! and heat that bird up. Try ~350.

buccaneer · Feb 15, 2013

Pursies!
Try 425!:becky:

Vision · Feb 15, 2013

Chicken stalls?

chriscw81 · Feb 15, 2013

cdmckane said:
It's the first bird I've done and I didn't want it to dry out. I'll crank it up next time for sure.

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you'll be glad you did!!!!!

El Ropo · Feb 15, 2013

In my experience, chix cook up juicier and more tender at higher temps. 325+. You also get edible skin that way.

Forgot to mention, if your chix was 160 in the breast, it was done.

Bludawg · Feb 15, 2013

Your pit is a wood fired oven. I never saw a recipe for roasted chicken that was less than 325:noidea:

chilidog · Feb 15, 2013

I like 375-425. It will cook in about an hour.

Midnight Smoke · Feb 16, 2013

So, how was the end result after 6 hours?

VoodoChild · Feb 16, 2013

Yea... What They Said !
I do My Chicken On the Kettle around 325-375 Anywhere near that seems to produce some good bird ..Plus your done inside 2 hrs.

AustinKnight · Feb 16, 2013

Ya crank the heat, I cook whole birds in a hour at 380-420.

cdmckane · Feb 16, 2013

Midnight Smoke said:
So, how was the end result after 6 hours?

I injected with creole butter and it was the juiciest whole chicken I've ever had.

I know 160 is "done" but I prefer 165-170. I got really sick on undercooked chicken a few years back and prefer not to repeat that again.

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Damn stalls

cdmckane

Guest

HeSmellsLikeSmoke

somebody shut me the fark up.

chriscw81

is Blowin Smoke!

Freddy j

is one Smokin' Farker

cdmckane

Guest

charrederhead

Babbling Farker

buccaneer

somebody shut me the fark up.

Vision

is Blowin Smoke!

chriscw81

is Blowin Smoke!

El Ropo

Quintessential Chatty Farker

Bludawg

somebody shut me the fark up.

chilidog

Full Fledged Farker

Midnight Smoke

somebody shut me the fark up.

VoodoChild

is one Smokin' Farker

AustinKnight

is Blowin Smoke!

cdmckane

Guest

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