Hang 'Em High


 
Delicious looking bird! Jim did you plan to have the temperature go that high? I ask because this looks like something I may want to try myself.

Thanks.....................
 
thanks again everyone:o
Rolf, with a chamber full of lump charcoal, i knew it'd get hot, and the aim was to get it to at least 375.
 
See Jim,hanging meat over live coals tastes great, thats why i love my PBC. Brisket is great fixed this way, give it a try.
 
Do you think if you hung it the other way more of the dark meat juices would flow to the white meat areas of the bird or would it just dry out the breast?
 
Chicken looks awesome, and thanks, you have given me an idea, I've hung meat in the GOSM, but for the WSM I'm going to drill a hole in the lid and insert a stainless eye bolt, I think it will accomplish the same thing.

Karl
 
Nick_U said:
Do you think if you hung it the other way more of the dark meat juices would flow to the white meat areas of the bird or would it just dry out the breast?
Click to expand...

Thats an interesting thought....someone told my wife this year that to make your white meat extra moist you should roast the bird upside down for the first hour (allowing the juices from the dark meat to flow down into the breast) I wonder if this has any basis in fact or just wishful thinking.

oops ! Forgot to mention your hanging chicken looks glorious , Jim ! Nice post , as always.
 
You must log in or register to reply here.

 

Back
Top