Bull Frog Chicken

[bbqLuv]

You all just need to stop posting fun, new, interesting things and methods. Why? I can't keep up.
Old Glory posted about Frog turkey--it is a THING.

Well, all I had was a chicken, but that didn't stop me. Here is my version of Bull Frog Chicken!




Trimmed, "Tragerized", and carved.

Now if this doesn't get you to love Amazing Ribs, I don't know what will.

[CHNeal]

Looks fantastic!

I have a bird soaking right now so I must try this!

[Old Glory]

bbqLuv how was it? It looks amazing!

That skin looks soo good!

[bbqLuv]

Very tasty, juices runneth over. The skin was bite-through.

[hoovarmin]

Did you notice a difference in cook time?

[CHNeal]

That’s a great question! Hoping to hear before tossing mine on this evening. Curious if I have my standard 90 wait time.

[bbqLuv]

took a little over 45 minutes from 375*F to get to 155/160*F internal.

[Jfrosty27]

Awesome looking bird. If it are half as good as it looks you were in happy land. Nice work Pitmaster.

[RonB]

I bet tha frog chicken still tastes like chicken.

[Spinaker]

I always cook chicken hot and fast! What temp did you rip this at?

[bbqLuv]

Trager set to 375*F
Cooked for a little over 45 minutes. Then glazed, add 10 minutes

[randy.56]

Nice lookin bird,good job

[DeusDingo]

it took me a few minutes to figure out what i was looking at (i'm a bit out of the loop these days). i honestly thought you stuffed frog legs under the skin or something for a little bit

[Greygoose]

Does that mean you get 2 frogs legs to go with the PBR?

[bbqLuv]

PBR, my gosh, I forgot to pair it with PBR. Excuse Me.

[rlozinak]

Nice looking bird!

[BBillFleet]

I’m intrigued by this ‘bullfrogging’ method. I wonder if you wanted to have a more ceremonial ‘whole bird’ presentation, you could fold (roll?) it back up again after it’s done, for carving.

The drawback is it takes a lot more space if laid out flat. I wonder how it works when hanging in an upright smoker. Would it go dark meat down, or up? It looks like there isn’t a lot of structure holding the lower to the upper halves.

I just got a WSM with a hanging rack, so curious. Also turkey is coming.

[bmillin]

You can also just go ahead and cut the backbone, giving you legs/thighs in one chunk and the breast in another chunk. Seemed to work OK when I did it, you don't have to worry about the temp differential as you can pull the breast portion off and let the dark meat keep going. Easy to carve as well.