So this might seem broad but I'm competing with my wife for the opportunity to roast whole chickens...she does them at 425 in the oven and gets a nice crisp skin and nice meat. I do them on the grill (kamado) at 325 over indirect for about 2 hours and get a nice smokey flavor and juicy meat but the skin really does not match hers as far as crispiness. Any tips on getting the crisp? Switch to direct heat after the roast?
Announcement
Collapse
No announcement yet.
Best way to cook an entire chicken...
Collapse
X
-
Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
-
Moderator
- Nov 2014
- 13629
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Cook hot and fast. That is at 425, just like your wife does. Add the wood right when you throw the chicken on and make sure the Kamado is heat soaked and ready to radiate that heat down from the dome. You will have crispy crispy skin! Remember, your kamado is nothing more than a wonderful outdoor oven.
- Likes 2
Comment
-
And dry brine in open air in the fridge overnight, put some vegetable oil between the skin and meat, and oil or butter on the outside. Avoid anything with moisture near the skin (yeah, I know that contradicts the butter statement).
Using a kamado, I bring it up to 450F then put the chicken in, and throttle it down to 350. It works.
I tend to spatchcock them.Last edited by EdF; July 25, 2018, 02:24 PM.
- Likes 1
Comment
-
Club Member
- Apr 2016
- 18054
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Good info in the other thread. I use a Weber kettle, and run it as hot as it will go to get crisp skin. I also dry brine overnight. If you want a butter flavor, use ghee - not butter because butter is about 15% water. Separating the skin from the meat also helps with crisping the skin. Just make sure it remains attached around the edges or it will shrink to tiny.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment