Dinner Tonight

[Kurt Lucas]

Rubbed last night, and on the WSM with oak a few minutes ago.

[JohnDouglas]

Looks great Kurt.

 I am going to make a herbal butter, add some of Robert's rub and do a whole chicken in the BE this afternoon. Going to put the butter mix under and over the skin with some potatoes on the top.

Best,

John

On 3/4/2012 9:55 AM, Kurt Lucas wrote:

Rubbed last night, and on the WSM with oak a few minutes ago.

Kurt

[Kurt Lucas]

Why not put the spuds under the chicken for flavor, unless of course you’re doing bakers?

 

Kurt

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[JohnDouglas]

Kurt,

Bakers was the plan, but now I would like some feedback on what you suggested.

I have done the spatchcocked chicken in the oven with sliced potatoes under them using VERY high heat, but I'm wondering if that would work with the lower heat of The Big Easy.

From a health standpoint I'm wondering what the difference would be in the juice at the beginning of the cook and then later on?

Best,

John

[Kurt Lucas]

Not being familiar with the BE, I don’t have an answer. When I roast a chicken in the oven, I almost always roast it on a rack with my potatoes under it. I usually use small white or fingerling potatoes. Great flavor and both are thoroughly cooked, but that in my oven.

[Mike Chester]

The juices from the undercooked chicken may contain salmonella. This bacteria is very common in chicken (up to 25 % of raw chickens have active cultures) It is easily killed by thorough cooking, however. The potatoes might become temporarily contaminated, but once they are cooked through any salmonella would be killed. 160 is considered safe. The bacteria is killed around 145, but the extra 15 degrees gives you a margin of thermometer error or a mutant strain that might have a higher heat tolerance. As long as your potatoes are heated beyond 160 throughout, they should be safe. The key word there is throughout. People have been made sick this way where the center of the dish of potatoes never gets that hot.

 

Mike

[JohnDouglas]

I certainly agree with the great flavor from the chicken drippings and I think the fingerling potatoes would be a good choice.
OK, lets say the first drippings from a chicken going into the pan with the potatoes no matter what cooker they are in is on the raw side, but if at the end of the cook the chicken is and the potatoes are done, then the potatoes are"probably" in the safe range to eat. I don't use a therm on baked potatoes, but as I recall 210 or so is done with them.  I'm not sure what temp the BE is cooking at, but to get a whole chicken done in 45-60 minutes it must be getting in the 300 range I would think. Does this make any sense?

Best,

John

[JohnDouglas]

Should have read this before sending my last post. If in doubt, I would think taking several readings of the potatoes would make it safe. In the oven with the high heat I have used sliced potatoes and onions.

Best,

John

[Jeff Quade]

John, just read your question and went over to the charbroil forum.  Actually people

that monitor inside chamber temps are reporting upwards of 480 degrees on TBE.

They say not to be concerned with the internal chamber heat because of the infrared

heating effect, but rather the internal temp of what you are cooking.

 

Jeff

 

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[BuzzD]

bet it is starting to smell darn good around your place by now!¡
--
Sent from my Android phone with K-9 Mail. Please excuse my brevity.

[Kurt Lucas]

We done just inished. Pulled Pork Sammies with slaw and a few beers. About ready to pull out the foodsaver, but need another beer first.

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of BuzzD
Sent: Sunday, March 04, 2012 1:51 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Dinner Tonight

 

bet it is starting to smell darn good around your place by now!¡

[BuzzD]

You can have my beer  too--aready had enuf here!!

[JohnDouglas]

Thanks Jeff,

For some reason I tried the address of the forum and did not get through, would you please post it again?

TIA.

Best,

John

http://groups.google.com/group/smoke-ring-backporch --

[bbq....@gmail.com]

Http://forums.charbroil.com

Joe in Connecticut
Sent from my Verizon Wireless 4G LTE DROID

-----Original message-----

[JohnDouglas]

Thanks, I can't get it to work, says the verifacation is wrong, isn't groundhog day on Feb 2?

Best,

John

[Jeff Quade]

Morning John!

 

I always say, “If you can’t get in the front door, try the back.”

Try this link, click on forums and start exploring or signup as a member.

 

http://live.charbroil.com/articles/community-forums-join-the-conversation

[John Shotsky]

Try a different browser. Empty the browser cache.

 

Regards,

John

RecipeTools Web Site: http://recipetools.gotdns.com/

[bbq....@gmail.com]

Check your email, i got the same message and within minutes got a welcome to the forum email. (I just joined yesterday)

[JohnDouglas]

Nope, tried it again with Firefox and cleared cache and then Explorer........nope.

Best,

John

[bbq....@gmail.com]

Did you spell out February?

[JohnDouglas]

Well..................I'll be da**ed!!! That worked, who would have thought it.

I had to have the letters said to me, I have problems with some of those semi-hidden letters and this one was real hard for me.

Thanks.

Best,

John

[JohnDouglas]

Actually Joe,

I'm kind of disappointed that it worked, I have really enjoyed just throwing out a question on the BE and letting Jeff research it out for me..........<very big grin> :-D

Best,

John

[bbq....@gmail.com]

SSorry

[Jeff Quade]

Ya, John, I’ll get even someday!  I’ll ask you a camera question J

[JohnDouglas]

Great!!!

This is the right place to be when discussing cameras, computer operating systems or cell phones.......................... :-D

Best,

John

http://groups.google.com/group/smoke-ring-backporch --

[Scot Murphy]

Some of us have become a little less evangelistic with their computer OS because of one thing (Safari) or another...

Scot "what is this 'virus' of which you speak?" Murphy

On Mar 6, 2012, at 9:05 AM, JohnDouglas wrote:

>
> This is the right place to be when discussing cameras, computer operating systems or cell phones.......................... :-D

--
The radical of one century is the conservative of the next. The radical invents the views. When he has worn them out, the conservative adopts them.
--Mark Twain

[Merrill]

On 3/6/2012 8:05 AM, JohnDouglas wrote:

Great!!!

This is the right place to be when discussing cameras, computer operating systems or cell phones.......................... :-D

At least we keep it simple and on topic...my Canon makes a brisket look better than your Nikon! :)

-- 
Best,
Merrill

Check out my mom's new novel..."Child of Desire" by Verla Lacy Powers.
Available on Amazon in paperback or Kindle eBook.

[JohnDouglas]

Now there is certain irony to all of this which I'm sure Jeff will enjoy..................they never sent an acceptance e-mail.  :-(  

Best,

John

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