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Author Topic: Need time and temps for sausages and splotched chicken  (Read 2380 times)
grillmeister
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« on: July 03, 2017, 07:37:21 PM »

So I'm going to do a cook on the 4th of Boudin sausages and a splotched chicken.
I need some time and temp information please as I intend to do both at the same time.
Also , should I use my diffuser and if so with water?
Thanks.
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Shawn W
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« Reply #1 on: July 03, 2017, 10:42:18 PM »

A few ways you could do this cook. I'll suggest how I would approach it.

Direct grill (no diffuser) the spatched chicken on the lower grate while having the sausage on the upper grate. The chicken is going to be the diffuser for the sausage.

Get your grill running around 375°F and put the spatched chicken skin side down to start then get the sausage on the top grate and close the lid.

Assuming a 3-4 lb bird cook the chicken for 10 minutes. Then flip it and cook 10 minutes more. Then flip and rotate it 90° to get your grill marks and cook 10 minutes more, then flip and cook 10 minutes more for a total of 40 minutes.

Your bird should be cooked and have crispy skin and your sausages should be close. After removing the bird move the sausages down to the main grate for some direct grilling to finish and brown them up.

If your bird is larger than 4 lbs add a couple minutes per side for every pound will be about right.

Good luck let us know how it goes!
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grillmeister
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« Reply #2 on: July 04, 2017, 10:09:07 AM »

What a great forum!
Thanks Shawn. I'm glad you posted because I was going to do the exact opposite and put the sausages on the lower grate and chicken on top.
I was also going to cook it at about 250 which is probably too low.
My chicken is 3.25 lbs.
I'll let you know how it turned out.
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grillmeister
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« Reply #3 on: July 04, 2017, 10:14:27 AM »

Also first time I've ever cooked a spatched not splotched chicken. LOL
I probably would have splotched it up.
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Cajunate
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« Reply #4 on: July 04, 2017, 10:15:36 AM »


Shawn's a good guy like that! Wink Smiley Grin Grin
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SmallBBQr
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« Reply #5 on: July 04, 2017, 01:01:43 PM »

Hmmmm....sausage basted chicken!!  That sounds GOOD!
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Shawn W
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« Reply #6 on: July 04, 2017, 11:01:53 PM »

What a great forum!
Thanks Shawn. I'm glad you posted because I was going to do the exact opposite and put the sausages on the lower grate and chicken on top.
I was also going to cook it at about 250 which is probably too low.
My chicken is 3.25 lbs.
I'll let you know how it turned out.
NP. Doing it the 250°F indirect way you had in mind isn't wrong, just a different way. Still, I would put the sausage over the chicken if using two levels rather than the other way around.

When you do poultry that low the skin comes out really rubbery ... inedible IMO but to each his own. What you DO get from low and slow poultry, if you nail the finish temp, is incredibly juicy meat.
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Shawn W
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« Reply #7 on: August 01, 2017, 11:41:25 PM »

Looks like grillmeister hasn't  posted on the forum since his last response in this thread. I hope it went well.   Huh
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grillmeister
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« Reply #8 on: September 03, 2017, 01:31:20 PM »

Hi Shawn,
Sorry it took so long to report back.
I cooked everything the way you suggested and the sausages were awesome. Got compliments like "best sausages I ever had in my life".
The chicken also came out great although I must have done something wrong. I put it on the cast iron grate skin down and the chicken stuck to the grate and I lost all the skin when I turned it. When I opened the grill to put the chicken on the temperature dropped and I might have left it skin side down for too long waiting for the temp to come back up or the chicken was too close to the fire. Every cook is a learning experience for me.
I am cooking another spatched chicken today for guests but this time I'm going to try cooking it on the bone skin side up the entire time.
Thanks again for your help. 
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Shawn W
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« Reply #9 on: September 03, 2017, 02:20:40 PM »

Hi Shawn,
Sorry it took so long to report back.
I cooked everything the way you suggested and the sausages were awesome. Got compliments like "best sausages I ever had in my life".
The chicken also came out great although I must have done something wrong. I put it on the cast iron grate skin down and the chicken stuck to the grate and I lost all the skin when I turned it. When I opened the grill to put the chicken on the temperature dropped and I might have left it skin side down for too long waiting for the temp to come back up or the chicken was too close to the fire. Every cook is a learning experience for me.
I am cooking another spatched chicken today for guests but this time I'm going to try cooking it on the bone skin side up the entire time.
Thanks again for your help.  
Great feedback, thanks! Its really helpfull to learn how to help others better.

Sorry you lost your skins. My grate is almost always well seasoned and a little oily from the last cook. As such chicken skin almost never sticks on my grate. It would have been better if I had suggested either lightly oiling the thigh skins or the cooking grate if not well seasoned.
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grillmeister
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« Reply #10 on: September 03, 2017, 04:48:44 PM »

Took the chicken off the grill a few hours ago. It was a 5 lb spatched chicken cooked for 45 minutes at 375 degrees entirely bone down. First 15 minutes was at 400 just because the grill was up past temp and had to settle down. I am having better luck bringing the grill above desired temp opening the hood and then putting the meat on rather then bringing it up. Skin is nice and brown.
Have not eaten it yet but smells fantastic. The ribs need 2 more hours and are holding at 250 degrees. Both vents at 1.5 and temp is perfect.
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lester7009
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« Reply #11 on: October 14, 2017, 10:28:46 AM »

 I cook my spatched chicken 300 degrees entirely bone down. Takes about 2 1/2 to 3 hours depending on size. Use Hickory for sweet taste. Use to cook in a recreation club 800  people
We cooked  Brisket, Shoulder Clods, Chickens. Usually cooked the meats 225 for about 14 hours + or - Chickens we cooked 250 for about 5 hours then let them sit on a warm pit for about 4 hours. Direct heat and allowing the fats to drip on the hot colas will gice you the flavor.
On BSK I cook my spached chicken at 300 with hickery chunck for obout for 3 hours + or -. very little difference between pit and BSK. this is for one chicken 2 or 3 chickens I use plate setter at 300 degrees
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