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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 02-15-2013, 07:06 PM   #1
cdmckane
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Join Date: 02-13-13
Location: Locke, NY
Default Damn stalls

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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Old 02-15-2013, 07:11 PM   #2
HeSmellsLikeSmoke
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Hummm, it has never occurred to me that a chicken could stall. But then, I never have cooked chicken that low.
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Old 02-15-2013, 07:14 PM   #3
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dude, crank the heat up on that yardbird next time!!! at least 275, i prefer 350-375.

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Old 02-15-2013, 07:16 PM   #4
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Quote:
Originally Posted by chriscw81 View Post
...l.. i prefer 350-375.

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Same here. Welcome brother.
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Old 02-15-2013, 07:47 PM   #5
cdmckane
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Quote:
Originally Posted by chriscw81 View Post
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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Old 02-15-2013, 07:48 PM   #6
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Welcome! and heat that bird up. Try ~350.
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Old 02-15-2013, 07:55 PM   #7
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Pursies!
Try 425!
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Old 02-15-2013, 07:55 PM   #8
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Chicken stalls?
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Old 02-15-2013, 08:02 PM   #9
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Quote:
Originally Posted by cdmckane View Post
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!!!!!
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Old 02-15-2013, 08:05 PM   #10
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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.
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Old 02-15-2013, 08:16 PM   #11
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Your pit is a wood fired oven. I never saw a recipe for roasted chicken that was less than 325
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Old 02-15-2013, 10:36 PM   #12
chilidog
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I like 375-425. It will cook in about an hour.
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Old 02-15-2013, 11:04 PM   #13
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So, how was the end result after 6 hours?
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Old 02-15-2013, 11:30 PM   #14
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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.
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Old 02-16-2013, 12:03 AM   #15
AustinKnight
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Ya crank the heat, I cook whole birds in a hour at 380-420.
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