"M&M" > wrote in message
...
>
> On 28-Jun-2004, "Special Ed" > wrote:
>
> > "Tranch749" > wrote in message
> > ...
> > > ...and it was delicious.
> > >
> > > Tried a butterflied chicken tonight, cooked directly over lump
charcoal
> > and it
> > > turned out just great. Started the coals, let them ash over and let
the
> > temp
> > > come up to 300. Put the chicken on, skin side down and let it cook 20
> > minutes.
> > > Didn't add any other coals, just let the temp gradually drop to 225 -
> > > 250
> > > during the 20 minute cooking time. Turned the bird and cooked it on
the
> > other
> > > side for 20 minutes and it was great. Tasty and a nice crisp, slightly
> > charred
> > > skin.
> > >
> > > My first chicken last night tasted good, but looked as black as the
> > > coals
> > I
> > > cooked it over. Slow but sure, and with the information I get from
this
> > group
> > > and it's FAC, I'm learning.
> > >
> > > One question about regulating the heat. I have a CharGriller SmokinPro
> > grill
> > > with the side firebox. To keep the heat fairly even is it best to try
> > > and
> > use
> > > just the opening on the firebox door with the chimmney wide open, or
> > should I
> > > use a combination of opening/closing both?
> > >
> > > Thanks again.
> >
> > Try taking a brick and wrapping it in foil and place on top of the
chicken
> > while cooking it. It will flatten the chicken out and provide more even
> > cooking and perhaps a shorter cooking time. I do this whenever I
butterfly
> > a
> > bird.
>
> I suggest getting that brick good an hot before putting the bird on. I did
> one
> something like that in the house the other day, after being led on by one
of
> the cooking shows. I used a big brick, about 50% larger then the typical
> red building brick. Did the bird first in a skillet and then in a 450°
oven.
> Took
> the better part of an hour to get it done. I'm guessing that it would get
> done
> and with a nicer texture in 40 min. starting with a hot brick. Bird was
> fresh
> from the store and rubbed with my favorite just before going on the heat.
> There's a bunch of ways to improve on what I did. It still eats good
though.
>
> --
> M&M ("When You're Over The Hill You Pick Up Speed")

I find it takes about 20-25 mins per side for a large bird on my gas grill
using a room temp standard building brick.