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My First Spatchcock Chicken
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lantzwr
Posts: 229
One 4 lb chicken rubbed with a little EVOO and McCormick GrillMates brown sugar bourbon rub. This was semi last minute, so it only sat in the fridge about 2 hours or so. Going to cook it raised (gasket level) at 400 degrees. Having a nice Vodka and Diet Sprite with lemon and lime to marinate me.... ;-) Attached are pre cook pictures, will post again when its done.
Rob, Large BGE, Merritt Island, (Space Coast of Florida)
Boiler UP
Comments
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Was going to do beer can, but y'all convinced me that spatchcock was the way to go. I think the beer can chicken stand might stay on the shelf for a little while.Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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Once you cut out the backbone you never go back. It's definitely the way it go.Marietta, East Cobb, GA
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Off the grill resting....(sorry, pic is a little blurry). Will take another one or two when I carve it up.Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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I cut into the breast bone, and it was quite red in the bone area. Wife said no way, I would have eaten it. So back on it goes.Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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Guess I need to get a better thermometer.Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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Thermapen is your best friend. 180 at the thigh and 160 at the breast.Marietta, East Cobb, GA
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Put the thermometer in the thickest part of the breast and go to 165. DigiQ is a great investment.
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Well here it is all cut up. I think I will cook it 80 minutes next time, unless I get a better thermometer by then. Still juicy and flavorful. Will definitely try again soon.Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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Nice.... I know I will never beer can a chicken again after spatchcock.BruceL BGEKennesaw, GA
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I did one tonight. I use Mango margarita mix in my brine. Cook the chicken with a little rub, , then when it is almost done, i cut it up into leg/thigh and breast / wing sections and put it in an aluminum pan with some margarita mix and brown sugar. get it all covered - cover pan with foil for a few mins, till almost done then finish on the grill. Thicken the mango / Brown sugar left in pan and serve it over chicken. I do this with ribs too.
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Nice, I use my beer can stands as drying racks for my BBQ gloves now.They/Them
Morgantown, PA
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legomyeggo said:I did one tonight. I use Mango margarita mix in my brine. Cook the chicken with a little rub, , then when it is almost done, i cut it up into leg/thigh and breast / wing sections and put it in an aluminum pan with some margarita mix and brown sugar. get it all covered - cover pan with foil for a few mins, till almost done then finish on the grill. Thicken the mango / Brown sugar left in pan and serve it over chicken. I do this with ribs too.Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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DMW said:Nice, I use my beer can stands as drying racks for my BBQ gloves now.Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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I'll agree with the use of a thermometer to ensure that your cooking to the proper IT. However, red near the bone is not necessarily a sign of under cooked chicken.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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The most important tip that I have gotten from this forum forum is: If you get a good thermometer (Thermopen) and cook to temp rather than time, your results will improve immensely.
Lititz, PA – XL BGE
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TexanOfTheNorth said:I'll agree with the use of a thermometer to ensure that your cooking to the proper IT. However, red near the bone is not necessarily a sign of under cooked chicken.abpgwolf said:The most important tip that I have gotten from this forum forum is: If you get a good thermometer (Thermopen) and cook to temp rather than time, your results will improve immensely.Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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I had never read that article before. That is good information.SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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lantzwr said:Going to order a good thermometer this week. I knew it was probably OK to eat, but there was no way I was going to convince the wife of that, even if I showed her that article.... ;-)---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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