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Spatch chicken, brussel sprouts and potatos, all egged
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Froman
Posts: 201
Now this is getting fun! Mini max did a spatch chicken. 350-375 direct with one chunk of cherry wood. EVOO and some dizzy pig regular. Pulled at 162-175 IT. Much better than last time! But still need to pull it a little sooner.
Large did 3 baked potatoes and brussels. Indirect 350-400. Potatos were EVOO, salt and pepper. Pulled when probed nice and easy. I think they took 90 minutes. They were huge! They went on first, knew they would take awhe.
Brussels were EVOO, bacon, fresh garlic, pepper, dizzy pig regular and bitter. Cooked in CI. Next time I want to try some dried cherries as suggested in my last post. Cooked about 40 minutes.
Large did 3 baked potatoes and brussels. Indirect 350-400. Potatos were EVOO, salt and pepper. Pulled when probed nice and easy. I think they took 90 minutes. They were huge! They went on first, knew they would take awhe.
Brussels were EVOO, bacon, fresh garlic, pepper, dizzy pig regular and bitter. Cooked in CI. Next time I want to try some dried cherries as suggested in my last post. Cooked about 40 minutes.
Comments
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Do you flip your spatch to really crisp up the skin?
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Lots of great cooks here but only one has his own line of sausage:
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
i thought @SGH was the fro man. nice cook there
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It's times like this I really miss the like button!!theyolksonyou said:i thought @SGH was the fro man. nice cook there
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Hahah. Is that this sausage king I hear about from Chicago!?
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