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Chicken halves on the Egg

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    Chicken halves on the Egg

    Done on the egg @350-400 direct. Smoked with a little apple and cherry. rubbed with Oakridge BBQ Secret Weapon. Pulled @ 162 in the breast.Click image for larger version  Name:	10984256_942570925783674_4639549884286574399_n.jpg Views:	1 Size:	45.7 KB ID:	440387​

    #2
    Drool!

    Comment


      #3
      Fabulous!

      Comment


        #4
        Maybe you can answer the question which came first, the chicken or the egg?

        Comment


        • wrgilb
          wrgilb commented
          Editing a comment
          Good one :-)

        #5
        Man those a perrty!

        Comment


          #6
          Them there looks good enough to eat!

          Comment


            #7
            They look too good to eat!

            Comment


              #8
              Excellent!!!! I sooo gotta get me a ceramic cooker.

              Comment


                #9
                Looks great. Ceramic cooker on my wish list too.

                Comment


                  #10
                  Tremendous. Did those get that color just skin side up all the way? How long did you cook 'em for?

                  Comment


                  • wrgilb
                    wrgilb commented
                    Editing a comment
                    Skin side up all the way, didn't flip. The time was a little less than 1 hour.

                  • JCBBQ
                    JCBBQ commented
                    Editing a comment
                    wrgilb Nice!

                  #11
                  They look seriously good.

                  Comment


                    #12
                    Great lookin chickin. 🤤

                    Comment


                      #13
                      Great lookin’ chickin’ !

                      Comment


                        #14
                        Curious if most here cook chicken halves or spatchcock direct or indirect (with platesetter or equivalent)? Some find the grease dripping on hot coals produces smoke that is unpleasant.

                        Comment


                        • EdF
                          EdF commented
                          Editing a comment
                          "Indirect" because that's what my smokers do. 325-350 depending on which one. Something to catch the drips underneath - never know what you might want to do with them.

                          If I'm using the BGE, I'll get it up around 400-450, put the bird in and throttle it down to the 325-350 range. KBQ doesn't get that high, but has convection, so it all works out in the end.

                        • texastweeter
                          texastweeter commented
                          Editing a comment
                          halves direct on my vertical. turkeys I do spatchcocked on Holland grill

                        • SierraBBQGuy
                          SierraBBQGuy commented
                          Editing a comment
                          I'm similar, 400-425 on the BGE, but I do use the platesetter and a water drip pan, so there is no smoking from the grease at all. The higher in the dome I can get it, the better the skin...which is the best part

                        #15
                        Gorgeous! Hot and Fast, a great way to do a chicken cook. And I love the direct flamage action.

                        Comment

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