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Old 22nd March 2012, 12:44 PM   #1
kerr34 Thread Starter
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Default cooking a butterflied chicken over coals

ok im cooking to small chickens over some coals on the weekend (think nandos chicken) and was wondering should i start the cooking in an oven then finish over the coals or just do the whole thing over the coals?

also i am thinking of doing it direct heat, would this be ok or destroy it?
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Old 22nd March 2012, 1:32 PM   #2
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When I did it a couple of weeks ago I just threw it on direct heat over the coals and kept turning it and moving it about to avoid flare ups.
Get a thermometer and then you can check it for doneness.

BTW, it was awesome, the direct cooking over the coals give it a great smokey taste.
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Old 22nd March 2012, 1:38 PM   #3
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thanks for that... what part of chicken do u test the temp on?
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Old 22nd March 2012, 1:40 PM   #4
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Yumm chicken !! sounds good man

enjoy
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Old 22nd March 2012, 2:46 PM   #5
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Yep, do it direct, but not on a screaming hot fire, it'll take a while, check the temp in the thigh.
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Old 22nd March 2012, 2:48 PM   #6
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As scon said in the thigh between the breast and drumstick.

Make sure you get alot of nice char bits from the marinade.
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Old 22nd March 2012, 2:52 PM   #7
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This is making me crave charcoal chicken
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Old 22nd March 2012, 3:33 PM   #8
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Heh... coincidence this thread appeared, I just finished butterflying and deboning a chicken for the first time . Following the Jacques Pepin vid someone linked here in another thread:

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Old 22nd March 2012, 8:06 PM   #9
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I haven't done one over coals, but I do them over the grill part of my gas BBQ al the time.

They come out really well and although these tips relate to my experience on the gas, I am sure they would apply over the coals, as others have said. Be patient, don't have the heat too high, especially with marinated ones, as it burns readily. Keep it moving and flip frequently.
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Old 22nd March 2012, 9:07 PM   #10
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something along the lines of this would make turning easier and make sure you don't lose any of it.

http://www.kitchenwaredirect.com.au/...ll-w-Egg-Rings
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Old 22nd March 2012, 10:15 PM   #11
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Cook your chicken over charcoal! Not half in the oven, half over charcoal.

Set up your Weber so that it has a hot zone and a cold zone - i.e. pile all your coal on one side of your Weber. Make sure your chicken and grill grates are well oiled (chicken skin likes to stick to grill grates).

Cook your butterflied chicken breast side up over direct heat with the lid closed for about 15 minutes, then check the temperature and the bottom. If it is about 50C, then turn it straight over and cook the breast. If the bottom is starting to burn, and it looks as if you need to do more cooking (temp about 40C or so) then move the chicken to the cold zone and cook for about 10 minutes, or until the temp is 50C. Then move it breast side down over direct heat to crisp up the skin until it is fully cooked (65C).

As a general guide, it takes me 30 mins to cook a 1.6kg chicken using this method.
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Old 23rd March 2012, 5:51 PM   #12
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what temp should i be looking at for the cooking heat?, also not doing it in a webber i will be doing it on top of a spit with a bbq grill for it to rest on. will this still work?

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Old 23rd March 2012, 11:03 PM   #13
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No idea what the cooking heat is. I have never measured it ... That's part of the fun of the Weber ...
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Old 24th March 2012, 12:10 AM   #14
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Quote:
Originally Posted by Amfibius View Post
That's part of the fun of the Weber ...
somewhere between "are these bloody heatbeads alight?" and "ooh fuck that's hot!!".
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Old 24th March 2012, 10:18 AM   #15
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My guide for heat is that you should be able to hold your hand about 20 cm over the coals for about 5-10 seconds before it becomes unbearable - but normally I just eyeball it.

Edit: Also - if you can be bothered, brine your chicken for about 6 hours before cooking - you'll get a far superior product.
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