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Chef Rusty Hamlin's Chorizo Beer Can, Spatchcock For Botch

Ok, so I gave it a shot, but instead of beer can I went spatchcock and I blended and injected the liquid recipe.  But I also put a healthy portion of chorizo under the skin of the breast.  I put the remainder of the beer concoction into the drip pan.  Cooked indirect @ 300f dome until 165f breast.  All I can say is wow, such a great recipe. Came out juicy and GREAT flavor! @chefrustyhamlin

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Comments

  • Austin  EggheadAustin Egghead Posts: 3,268
    That looks deliciously awesome
    Eggin in SW "Keep it Weird" TX
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  • ChubbsChubbs Posts: 4,338
    Cool recipe, board, and knife. Like the bird too.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • BotchBotch Posts: 2,881
    Thanks!  I see you remembered to remove the backbone on your spatchcock, which I didn't...  :\">
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • I'm not gonna lie, this one is juicy as hell. I just went back and made a chicken sandwich out of some leftover breast meat and it's still juicy after sitting in the fridge for a few hours. 
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  • henapplehenapple Posts: 13,205
    Stupid question... Do you leave the chorizo while eating?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GalanteNate_OneEaGalanteNate_OneEa Posts: 492
    edited July 2013
    Leave it up to the guest
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  • I serve it in but I don't eat it. I figure I've already turned the most healthiest part of the chicken into a heart attack waiting to happen but I'm sure someone will eat it.
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