In doing a whole bird... there will have to be other considerations. The wings will surely crisp before the rest, and by the time the bird is ready, they may be dry. I would definitely take stock in "Edna's Kid" comment about the foil. I think the best bet for a whole (edible) bird would be to foil cook the bird then flash the skin somehow using EVOO and high heat.
When "bite through" skin is referenced in competition, it should be noted that I haven't experienced a full bird submitted for judging at a competition. KCBS standards are accepting of "... Chicken or Cornish Hen. ... prepared whole, half, any combination of the the chicken or cornish hen as the cook chooses." page 4, copyright KCBS 2010
Most of the time thighs are used. They are conveniently sized, easily and quickly prepared, and serve the purpose.
- Doc
If I made any typo's, blame it on the mobile device.
Thanks Doc! I am sure it would be a B*** on a whole bird, was just curios if anybody had tried it. I have no doubt your method would be outstanding on parts!
BBQ is just smoke and beers!
Usually more beers than smoke.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)