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Spatchcock Success - Lots of Pictures

newegg13newegg13 Posts: 231
edited June 2012 in EggHead Forum
I cooked my first Spatchcock tonight and it turned out great.  Comments are welcome.

I coated the bird with a bit of EVOO and then rubbed a mixture of Dizzy Dust and Salt Lick under and on the skin.  Then I cooked at 375 on a raised grid for about an hour with a couple of hickory chunks.  The skin was crispy, and the chicken was moist.  For sides, we had steamed veggies and a potato concoction that was put together by my bride.  

Overall, it was an outstanding meal.  I'll scale it back on the smoke next time, though.
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On Grill.jpg
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Juicy.jpg
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plate 2.jpg
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Amateur Egger; professional rodeo clown.

Birmingham, AL

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