Halved Chicen ant Taters...again


 
Luke P

Luke P

TVWBB All-Star
*Halved chicken and taters*...typed this whole thing with one hand cause I've got a ten month old asleep on me :D

Practice makes permanent, as I was always taught. So I did same cook as last week. Tried some new things to improve skills and proficiency. I ran the kettle betweeen 400 and 430. Chickens on for 45 minutes, skin up besides a minute or two at the end. One seasoned with garlic salt, lemon pepper, onion powder and black pepper. The other half was for tacos/quesadilllas later so i seasoned it with paprika, cayenne, pepper, salt and garlic powder.
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Here's your plate. Oops, too late! I ate it too fast.
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r

Here's another one for ya. I'm getting juicier meat, crispier skin, and more evenly cooked meat each time!
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Peter,

I noticed that too. The chicken temped above 160 all over, and as high as 180 in the thigh. Not sure how to get it cooked white to the bone without drying out the breast.
 
Luke P said:
Peter,

I noticed that too. The chicken temped above 160 all over, and as high as 180 in the thigh. Not sure how to get it cooked white to the bone without drying out the breast.
Click to expand...

Yes, that is the hard part.
I personally would cook it a little longer just to be on safe side. Maybe remove the breast and cook the rest a little longer.
Just my 2c.

Peter
 
Luke with young birds especially you can get a little red juice around the bones when done and you open them but the red meat should not be there in my opinion. A hint right on the bone is common though. The way I get the crispy skin and the fully cooked meat is to let them go indirect for awhile then on direct. Another trick when doing whole or half birds is to bend and pop the thigh and hip bone before you season. The disconnected joint helps it cook more evenly throughout.
Your cook looks delicious bud
 
nice bird limbs Luke!
you feelin' a bit under the weather about now....? no?
didn't think so. you're good to do this cook again and again.

after removing your bird from the grill once you've reached your perfect temp, a little foil OVER them for at least ten minutes will make a WORLD of difference.
 
Looks great. Unless you're cooking like pieces, your temps will vary depending on where you probe it. Chicken presents challenges. A lot of good advice from others above.
 
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