So in a failed fit of efficiency, I decided to cook a chicken for chicken salad tomorrow at the end of a skirt steak dinner cook tonight. The skirt steak was great and the bird went on with a dome temp of 450 with the dampers shut to a position that usually gives me 350-400.
Started drinking my dessert and forgot the spatchcocked chicken........
2 hours and 40 minutes later I remembered.
The dome was at 475 and the skin was...er.....crisp to say the least.
Suprisingly most of the meat was still moist enough to be enjoyed.
Oops!
burnt birdie
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Re: burnt birdie
by Paswesley » May 3rd, '12, 20:43
Spatchcharred chicken anyone? I have done this too. 
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It was at about 250º for 14 hours..
by DennisLinkletter » May 3rd, '12, 21:49
I completely forgot about two of my weekly chicken that I roast for standby refrigerator meat mostly used in salads for us and sandwiches for the kids.. It was at about 250º for 14 hours..
It was very stringy like pulled pork, a bit dry but absolutely edible..
My son actually asked me to make it again.
Was plenty moist for nachos.. Go Figure?
It was very stringy like pulled pork, a bit dry but absolutely edible..
My son actually asked me to make it again.
Was plenty moist for nachos.. Go Figure?
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Please use this DennisLink(at)KomodoKamado.com (click here) to send requests and inquiries to me not the forum's Private Messages..
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Re: burnt birdie
by Cook_Shack » May 4th, '12, 09:13
no matter how hard you guys try... you just can't screw these units up.
The only problem with the Komodo-Kamado is the "NUT" that works the lid.
The only problem with the Komodo-Kamado is the "NUT" that works the lid.
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Re: burnt birdie
by mk1 » May 8th, '12, 18:06
Breech wrote:What is wrong with the nut that works the lid?
I do believe he is referring to me
blah blah blah or some such profound comment
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Re: burnt birdie
by Cook_Shack » May 9th, '12, 01:58
Ah yes... we are the nuts that work the lid.
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