Two onion halves shoved inside. Olive oil and Dads meat rub. Breasts down, I tent to prevent scorching the skin, turned out perfect.
by Miserable_Wallaby_52
5 Comments
REEL04D
I might try this next time. On Sunday we did two beer can chickens in the ‘sitting chickens’ you can get on Amazon. They work great. Whole chicken are underrated.
MD_Firefighter3212
What temp are you running a cook like this?350?
js18
Looks great! I’d pull the bird earlier around 155 and let the carry over cooking finish it off, also less likely to deal with scorching.
Phaeton40
Man o man, whole Chickens were a go to for us on the egg. So moist!
Bachness_monster
Hot tip, if ur cooking a bird (chicken Turkey or hen) with skin on, cook until internal 160 and pull. It’ll go the rest of the way off the grill and be safe, just let it rest 3-5 mins before cutting. Some people pull at 155-158, especially turkeys. You’ll get a bird that’s never dry!
5 Comments
I might try this next time. On Sunday we did two beer can chickens in the ‘sitting chickens’ you can get on Amazon. They work great.
Whole chicken are underrated.
What temp are you running a cook like this?350?
Looks great! I’d pull the bird earlier around 155 and let the carry over cooking finish it off, also less likely to deal with scorching.
Man o man, whole
Chickens were a go to for us on the egg.
So moist!
Hot tip, if ur cooking a bird (chicken Turkey or hen) with skin on, cook until internal 160 and pull. It’ll go the rest of the way off the grill and be safe, just let it rest 3-5 mins before cutting. Some people pull at 155-158, especially turkeys. You’ll get a bird that’s never dry!