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Don't like smoke in your chicken?

Flashback BobFlashback Bob Posts: 519
edited 11:41PM in EggHead Forum
Neither do I-at least not that bitter, bad smoke.
Today I did a 7.5 lb spatchcock chicken that I wound up doing as two halves rather than 1 butterfly. I haven't S-cocked much because I tried it in the early days and the skin was rubbery and the meat didn't taste good from the drippings burning on the coals.[p]But today it came out great! Dusted with Shakin the tree and cornstarch. cooked on raised grid @ 350 for an hour. I was nervous because smoke was continuously coming out the chimney and I could smell the drippings burning throughout the cook.[p]After an hour, almost there (like it above 180 in leg/thigh) so I flipped it skin side down, opened up the vents, cooked for another 5 min. This time it was done. Skin was still a little chewy but good, meat was excellent. Breast meat, which isn't popular in this house, was very popular tonight.[p]This was by far the best chicken yet![p]A friend of mine does a low-slow chicken that I've heard is absolutely fantastic! I've got to try that next!


  • Big'unBig'un Posts: 5,909
    Flashback Bob,[p]I've never had a bad one yet. I always put a drip pan below the chicken due to the amount dripping. It really seems to help.[p]

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