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mk1

burnt birdie

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So in a failed fit of efficiency, I decided to cook a chicken for chicken salad tomorrow at the end of a skirt steak dinner cook tonight. The skirt steak was great and the bird went on with a dome temp of 450 with the dampers shut to a position that usually gives me 350-400.

Started drinking my dessert and forgot the spatchcocked chicken........

2 hours and 40 minutes later I remembered.

The dome was at 475 and the skin was...er.....crisp to say the least.

Suprisingly most of the meat was still moist enough to be enjoyed.

Oops!

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It was at about 250º for 14 hours..

I completely forgot about two of my weekly chicken that I roast for standby refrigerator meat mostly used in salads for us and sandwiches for the kids.. It was at about 250º for 14 hours..

It was very stringy like pulled pork, a bit dry but absolutely edible..

My son actually asked me to make it again.

Was plenty moist for nachos.. Go Figure?

;);)

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