Broil King Keg Forum
August 19, 2017, 05:15:08 PM *
Welcome, Guest. Please login or register.

Login with username, password and session length
News:
 
   Home   Help Search Calendar Gallery Login Register  
Pages: [1]   Go Down
  Print  
Author Topic: Need time and temps for sausages and splotched chicken  (Read 803 times)
grillmeister
Jr. Member
*
Posts: 7


« 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.
Logged
Shawn W
2x Hero of the Month, 4x Throwdown Champion
Superhero Member
*****
Posts: 2746



« 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!
Logged
grillmeister
Jr. Member
*
Posts: 7


« 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.
Logged
grillmeister
Jr. Member
*
Posts: 7


« 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.
Logged
Cajunate
4X Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
*****
Posts: 6117


Metairie, Louisiana


WWW
« Reply #4 on: July 04, 2017, 10:15:36 AM »


Shawn's a good guy like that! Wink Smiley Grin Grin
Logged

"Good grillin' is like good lovin' "
  Just outside of New Orleans
SmallBBQr
Hero Member
****
Posts: 416



« Reply #5 on: July 04, 2017, 01:01:43 PM »

Hmmmm....sausage basted chicken!!  That sounds GOOD!
Logged

Kick Ash Divide & Conquer Kegger
Shawn W
2x Hero of the Month, 4x Throwdown Champion
Superhero Member
*****
Posts: 2746



« 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.
Logged
Shawn W
2x Hero of the Month, 4x Throwdown Champion
Superhero Member
*****
Posts: 2746



« 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
Logged
Pages: [1]   Go Up
  Print  
 
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines Valid XHTML 1.0! Valid CSS!