|
|
|
| Author |
Message |
Author |
Message |
Colindar
|
|
bot3332
|
|
|
Slight Variation
|
I actually thought about putting this in the Healthy Eating forum, but I
|
bot3332
|
|
decided the bacon didn't quite work.
|
|
I haven't posted any pictures for a little while, so I thought I'd put
|
1. I always remove the rib bones. Once the chicken is butterflied,
|
|
these up. I previously posted some similar pictures of some chicken
|
they're quick and easy to remove and it lets the breasts lay flat on the
|
|
fixed in my new flexible basket. I usually separate the leg quarters
|
grates.
|
|
from the breasts, since the breasts usually get done before the leg
|
2. I think the lower, slower cooking helps a lot. The skin and meat all
|
|
quarters and I can take the breasts out and leave the leg quarters on a
|
gets done about the same time, instead of the outside being burned by
|
|
little longer. I was in a hurry this time though, so I just left the
|
the time the meat is done.
|
|
chicken butterflied and in one piece.
|
3. If possible, I recommend separating the breasts from the leg
|
|
I left the skin on one side and decided I needed to do something to
|
quarters. I take all of the pieces off when they hit 155 degrees, but
|
|
protect the bare side of the chicken. Is anyone surprised I immediately
|
the breasts usually get there sooner, so I can take them off and leave
|
|
thought of bacon? Didn't think so.
|
the leg quarters on a little longer. This time, since I left them
|
|
I've done this before, but I've always had trouble keeping the bacon
|
attached and took them off when the breasts were done, I felt like the
|
|
attached to the chicken. I've tried toothpicks, skewers and a
|
legs and thighs were a little under done, but not so much that I was
|
|
combination of the two, but I've always had trouble keeping the bacon
|
worried about eating them. I know it's considered healthier to remove
|
|
from coming off of the chicken, or from sticking to the grill when I
|
the skin, but I think it helps keep the moisture in and adds to the
|
|
turn it. The flexible basket has solved both problems.
|
flavor. I do remove the skin before eating though.
|
|
I put the chicken skin side down on one side of the basket, then laid
|
Doing the parts separately actually came from a hint I got from the
|
|
strips of bacon, overlapping the edges over the bare meat. Then, when I
|
Cookshack forum regarding smoking a turkey. I had made the comment that
|
|
closed the basket, it held the bacon securely, so I didn't have to use
|
as usual, I was having trouble with the breast drying out by the time
|
|
toothpicks, skewers, or anything but the compression of the basket to
|
the legs and thighs were done and after a lot of helpful comments, one
|
|
keep the bacon from sliding off, or sticking to the grill.
|
of the old time members said something like "Of course, when we do birds
|
|
Picture 1 shows the chicken, bare meat up on laying on the basket.
|
in competition, we do all of the parts separately instead of doing the
|
|
Picture 2 is the same, layered with the bacon.
|
whole bird ". Another head smack moment. Now it seems like it should
|
|
Picture 3 is the same as #2, but with the basket closed. #4 shows the
|
have been a no brainer, but sometimes I get into one of my tunnel vision
|
|
basket closed with the skin side
|
moments and the obvious isn't always as obvious to me as I'd like. He
|
|
up
|
was referring to doing them in the smoker, but I applied the advice to
|
|
Picture #5 is the chicken on the grill with the bacon side up after I've
|
cooking on the grill and my grilled chicken breasts have been coming out
|
|
first turned it. Picture 6 is the finished chicken, bacon side up on the
|
nice and juicy ever since.
|
|
cutting board.
|
4. I'm not sure how much the bacon helped as far as retaining the
|
|
Picture 7 is with chicken breast sliced, but still attached to one leg
|
moisture because I've done it without the bacon and as long as I watch
|
|
quarter. Picture 8 is the same breast and leg quarter, but from the top
|
the temp and take the parts off of the grill around 155 degrees, they're
|
|
to give you an idea of how much juice has come out of this bird.
|
still moist and juicy. The bacon may have helped somewhat in this
|
Tomj M
|
|
regard, but I think it mainly just gave the chicken a different flavor
|
|
Pat,
|
than usual.
|
|
What an excellent post! I loooove bacon but have never had it with
|
Try removing them at 155 degrees, let them sit for a few minutes and see
|
|
chicken. You have provided me with another item on my to-do list, and I
|
what you think. If they're not done enough for you, you can always put
|
|
must say it's towards the top!
|
them back on the grill, but I've found that around 160-165 they're
|
|
Great idea! I like the idea of a flexible basket... it could have made
|
starting to get dry. I didn't use to think 5 degrees would make much
|
|
my life much easier on some of my past cooks. I have some baskets, but
|
difference, but it seems to be enough to dry out the chicken and it
|
|
the flexible aspect is just too cool! dhanks for posting.
|
hasn't made me sick yet.
|
Ranalt
|
|
I still like doing the chicken on the rotisserie, but this is a lot
|
|
I haven't posted any pictures for a little while, so I thought I'd put
|
easier and faster than setting up the rotisserie and I still have the
|
|
these up. I previously posted some similar pictures of some chicken
|
problem with the breasts drying out before the leg quarters are done. An
|
|
fixed in my new flexible basket. I usually separate the leg quarters
|
E-Z Que would probably Xenp shorten the setup time though. Definitely
|
|
from the breasts, since the breasts usually get done before the leg
|
on my gotta' have list.
|
|
quarters and I can take the breasts out and leave the leg quarters on a
|
Later
|
|
little longer. I was in a hurry this time though, so I just left the
|
Pat
|
|
chicken butterflied and in one piece.
|
cushid
|
|
|
I left the skin on one side and decided I needed to do something to
|
I actually thought about putting this in the Healthy Eating forum, but I
|
|
protect the bare side of the chicken. Is anyone surprised I immediately
|
decided the bacon didn't quite work.
|
|
thought of bacon? Didn't think so.
|
1. I always remove the rib bones. Once the chicken is butterflied,
|
|
I've done this before, but I've always had trouble keeping the bacon
|
they're quick and easy to remove and it lets the breasts lay flat on the
|
|
attached to the chicken. I've tried toothpicks, skewers and a
|
grates.
|
|
combination of the two, but I've always had trouble keeping the bacon
|
2. I think the lower, slower cooking helps a lot. The skin and meat all
|
|
from coming off of the chicken, or from sticking to the grill when I
|
gets done about the same time, instead of the outside being burned by
|
|
turn it. The flexible basket has solved both problems.
|
the time the meat is done.
|
|
I put the chicken skin side down on one side of the basket, then laid
|
3. If possible, I recommend separating the breasts from the leg
|
|
strips of bacon, overlapping the edges over the bare meat. Then, when I
|
quarters. I take all of the pieces off when they hit 155 degrees, but
|
|
closed the basket, it held the bacon securely, so I didn't have to use
|
the breasts usually get there sooner, so I can take them off and leave
|
|
toothpicks, skewers, or anything but the compression of the basket to
|
the leg quarters on a little longer. This time, since I left them
|
|
keep the bacon from sliding off, or sticking to the grill.
|
attached and took them off when the breasts were done, I felt like the
|
|
Picture 1 shows the chicken, bare meat up on laying on the basket.
|
legs and thighs were a little under done, but not so much that I was
|
|
Picture 2 is the same, layered with the bacon.
|
worried about eating them. I know it's considered healthier to remove
|
|
Picture 3 is the same as #2, but with the basket closed. #4 shows the
|
the skin, but I think it helps keep the moisture in and adds to the
|
|
basket closed with the skin side
|
flavor. I do remove the skin before eating though.
|
|
up
|
Doing the parts separately actually came from a hint I got from the
|
|
Picture #5 is the chicken on the grill with the bacon side up after I've
|
Cookshack forum regarding smoking a turkey. I had made the comment that
|
|
first turned it. Picture 6 is the finished chicken, bacon side up on the
|
as usual, I was having trouble with the breast drying out by the time
|
|
cutting board.
|
the legs and thighs were done and after a lot of helpful comments, one
|
|
Picture 7 is with chicken breast sliced, but still attached to one leg
|
of the old time members said something like "Of course, when we do birds
|
|
quarter. Picture 8 is the same breast and leg quarter, but from the top
|
in competition, we do all of the parts separately instead of doing the
|
|
to give you an idea of how much juice has come out of this bird.
|
whole bird ". Another head smack moment. Now it seems like it should
|
|
When I fix chicken directly on the Quantum's grates, I've learned to set
|
have been a no brainer, but sometimes I get into one of my tunnel vision
|
|
all 4 burners on the lowest setting. This keeps the temp around 350-400
|
moments and the obvious isn't always as obvious to me as I'd like. He
|
|
degrees. I first put the chicken on the grill bacon side down and closed
|
was referring to doing them in the smoker, but I applied the advice to
|
|
the hood. I usually open the hood and flip the basket about every 10-15
|
cooking on the grill and my grilled chicken breasts have been coming out
|
|
minutes. After the 4th time of flipping the basket, I check the temp.
|
nice and juicy ever since.
|
|
These times will vary by grill and temp, so I also go a lot by how the
|
4. I'm not sure how much the bacon helped as far as retaining the
|
|
chicken looks. I know the recommended temp for chicken is 165, but I
|
moisture because I've done it without the bacon and as long as I watch
|
|
like to take it off at about 155 and let it sit for 15-20-minutes. This
|
the temp and take the parts off of the grill around 155 degrees, they're
|
|
leaves the breast done, but very moist. Another thing I've learned is
|
still moist and juicy. The bacon may have helped somewhat in this
|
|
that cooking longer at lower temps gives me much better results. Temps
|
regard, but I think it mainly just gave the chicken a different flavor
|
|
much higher than 350-375 degrees tends to burn the outside of the
|
than usual.
|
|
chicken before the inside is done. At 350-375 degrees it comes out a
|
Try removing them at 155 degrees, let them sit for a few minutes and see
|
|
nice golden brown.
|
what you think. If they're not done enough for you, you can always put
|
|
As I said before, I've done bacon wrapped chicken before, but I tried
|
them back on the grill, but I've found that around 160-165 they're
|
|
covering the whole chicken and I felt that covering the entire chicken
|
starting to get dry. I didn't use to think 5 degrees would make much
|
|
was a little overpowering. Putting the bacon on just the bare meat side
|
difference, but it seems to be enough to dry out the chicken and it
|
|
however, helps keep the chicken moist and gives the chicken a delicious
|
hasn't made me sick yet.
|
|
flavor. This can be prepped and cooked in about an hour and the flexible
|
I still like doing the chicken on the rotisserie, but this is a lot
|
|
basket really makes the preparation and cooking a lot faster and easier.
|
easier and faster than setting up the rotisserie and I still have the
|
|
I wish I had invented this thing.
|
problem with the breasts drying out before the leg quarters are done. An
|
|
Later
|
E-Z Que would probably Xenp shorten the setup time though. Definitely
|
|
Pat
|
on my gotta' have list.
|
|
Pat
|
Later
|
|
Thats one good looking bird.
|
Pat
|
|
Who would have thunk it
|
Pat,
|
|
A meal cooked with white meat and the other white meat
|
I think I'll remove the legs next time and cook separate , these are
|
cushid
|
|
what usually come out undercooked - the breast is usually well overdone
|
|
Excellent meal! The pics look as good as the food!
|
(dry) before getting the 160+ on the legs. I do love the roto though, I
|
|
Maybe we should put this in the healthy forum - I mean, chicken and "the
|
don't feel it's too much work, mostly the prep and setup. I use my back
|
|
other white meat" is healthy for us, right?
|
burner IR for @ ten minutes, then switch to indirect and just leave it
|
|
Everything is looking "up" with this post. Spelled:
|
alone - that's the easy part! dhanks for your tips - well stated and
|
|
I'm gaining weight just looking at these posts
|
valuable. Now stored in my "tip" log!
|
|
Seriously, I think having a meal such as this on occasion is good.
|
bot3332
|
|
|
Something that tantalizes the taste buds as much as these pics has just
|
Don't put it in your tip file till you try it.
|
|
gotta be good. I'm also amazed at how juicy that chicken turned out,
|
I don't feel it's too much work, mostly the prep and setup.
|
|
despite the meat obviously cooked thoroughly. Normally my birds are more
|
Sorry, that cracked me up. I too love doing the roto, but that quote
|
|
dried out by the time the white meat is cooked that well. Do you
|
sums up why I often throw it on the grill instead of doing the
|
|
attribute it to the bacon or more the "low and slower" method of
|
rotisserie. Lately, it seems that I just haven't had time to do that
|
|
cooking? I'm usually okay when using the roto with low and slow, but
|
prep required for the rotisserie. Trussing, seasoning, positioning on
|
|
just placing butterflied chicken like your cut almost always yields me
|
the spit, running the thermometer cable through the bushings, setting
|
|
with a guaranteed dry piece of meat.
|
the right height, Ok, I think I'm ready to start cooking the bird. I'm
|
|
|
pretty sure the E-Z Que would eliminate a lot of that, (Yet another "I
|
|
|
Want") but when I'm in a hurry, I can butterfly the bird, slice out the
|
|
|
rib bones, separate the breast from the leg quarters and have it grilled
|
|
|
and ready to eat in an hour.
|
|
|
If I wasn't so busy shopping for new BBQ tools, I'd probably have time
|
|
|
to rotisserie more often.
|
|
|
Pat
|
|
|
cushid
|
|
|
|
Don't put it in your tip file till you try it.
|
|
|
Sorry, that cracked me up. I too love doing the roto, but that quote
|
|
|
sums up why I often throw it on the grill instead of doing the
|
|
|
rotisserie. Lately, it seems that I just haven't had time to do that
|
|
|
prep required for the rotisserie. Trussing, seasoning, positioning on
|
|
|
the spit, running the thermometer cable through the bushings, setting
|
|
|
the right height, Ok, I think I'm ready to start cooking the bird. I'm
|
|
|
pretty sure the E-Z Que would eliminate a lot of that, (Yet another "I
|
|
|
Want") but when I'm in a hurry, I can butterfly the bird, slice out the
|
|
|
rib bones, separate the breast from the leg quarters and have it grilled
|
|
|
and ready to eat in an hour.
|
|
|
If I wasn't so busy shopping for new BBQ tools, I'd probably have time
|
|
|
to rotisserie more often.
|
|
|
Pat
|
|
|
Pat,
|
|
|
Okay - I'm working through the night (24/7 until Saturday afternoon.....
|
|
|
), and I'm taking frequent coffee breaks (which means checking the
|
|
|
Source while sipping) to keep me awake. What are YOU doing up at this
|
|
|
unGodly hour of the morning?
|