Fetzervalve Posted November 6, 2006 Report Posted November 6, 2006 This is chicken II, this time brined for 12 hours wrapped in Saran for about 10 hrs then roasted (no additional seasoning) on the elevated grill, 2 fist-fulls of Cherry chips, 430 for about 80 mins, (160 in the breast). Direct (is it direct if you don't use a deflector but do use an aluminum drip pan?) I had it pushed near the front edge (the lighter side was near the dome side), I had pushed the charcoal near the back (like I saw here somewhere) I guess I probably could have centered it since I used a drip pan. My wife likes the skin (the crispy stuff) and proclaimed the best wings she has ever had! Overall, a very juicy product, didn't fall off the bone like it could, perhaps a touch lower temp next time...?
Fetzervalve Posted November 7, 2006 Author Report Posted November 7, 2006 I edited above from 350F to 430F, it cooked for 80 mins @430. I apologize to the thousands that got inferior results last night due to my error.
Porkchop Posted November 7, 2006 Report Posted November 7, 2006 beautiful bird FV! i'm with your wife; love the crispy skin! if using the drip pan, i would consider it indirect. water in the pan? good that your wife is appreciating your culinary efforts! and, yeah, 430 sounds better than 350 for roasting a bird to get that yummy skin!
Fetzervalve Posted November 7, 2006 Author Report Posted November 7, 2006 No water, and that's 430 dome, I have been quoting grill temps on the brisket etc. (L&S)
