Chicken Pr0n

cwo2lt · Sep 26, 2011

Got busy at work and didn’t have a chance to post these. Splayed out a chicken a couple weekends ago and fired up the BGE. I used to get an herb mixture from Lowrey’s I think it was called Pinch of Herbs. They don’t make it anymore so I made my own. Got a recipe from the net and modified it a bit. Rubbed the bird down with the herbs, turn it over on it’s back and put some lemons and onions in what used to be the cavity. I left it skin down the whole time to help hold the natural juices.

cwo2lt · Sep 26, 2011

For some odd reason the temp shot up on me the last half hour and blackened up the onions, didn’t hurt the bird so all was well. I know the BGE folks say you don't need a water pan but I use a drip pan under the food to keep the setter plate clean. I figure while it's there may as well put it to good use! I add wine and herbs to my drip pans to add a bit extra flavor. In this case it was just some left over white wine.

Phubar · Sep 26, 2011

I'll have a wing please!

Spoony · Sep 26, 2011

Chix pic

That looks great. I put some legs on the okie joe long horn also today.

muerte · Sep 26, 2011

cwo2lt said:
For some odd reason the temp shot up on me the last half hour and blackened up the onions, didn’t hurt the bird so all was well. I know the BGE folks say you don't need a water pan but I use a drip pan under the food to keep the setter plate clean. I figure while it's there may as well put it to good use! I add wine and herbs to my drip pans to add a bit extra flavor. In this case it was just some left over white wine.

how long was the cook time?

SmokeHound · Sep 26, 2011

that looks good. How's the lemon rind do on the chicken? (I've done it like that but mine came out a little bitter from the rind).

Marvinlarry · Sep 27, 2011

I'd eat that!

martyleach · Sep 27, 2011

Looks real good. Spatchcock chicken is hard to beat

cwo2lt · Sep 28, 2011

muerte said:
how long was the cook time?

Cook time was 3 hrs @ 275.

cwo2lt · Sep 28, 2011

SmokeHound said:
that looks good. How's the lemon rind do on the chicken? (I've done it like that but mine came out a little bitter from the rind).

Came out just fine, not bitter at all. Keeping the bird "face down" kept all the juices in and allowed the lemon to really penetrate the meat. Next time I might just try lemon and dill and leave the onions off.

Chicken Pr0n

cwo2lt

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cwo2lt

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Phubar

somebody shut me the fark up.

Spoony

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muerte

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SmokeHound

Found some matches.

Marvinlarry

MemberGot rid of the matchlight.

martyleach

Quintessential Chatty Farker

cwo2lt

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cwo2lt

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