Plain Old Boring Chicken

Mike Oelrich

<p />With all the posts lately about spatchcocking, I figgered I'd post today's cook -- plain old boring chicken-sitter chicken :-) . . .[p]MikeO

Steve-O

MikeO,
Looks good. What was your temp and how long did you cook? What did you use for seasoning and did you use some wood for smoke?

Mike Oelrich

Steve-O,[p] Rubbed it under the skin with NatureBoy's prototype Dizzy Pig Tsunami Spin asian rub. Started it at around 225º with pecan wood for smoke. Let the temp creep up to 300º and cooked until the internal temp of the breast was 160º. Took about two hours . . .[p]MikeO

Gator1

MikeO,
I do chicken like this all the time. It is probably the family favorite! I usually rub fresh garlic and some garlic salt into mine. I cook exactly the same as you except without the stone. My medical professional wife insists on 180 degrees internal temp before eating any chicken though. I can basically pull the bird apart with little effort. Try making chicken salad with the leftovers, the smoke comes through more than you might think! Great photo!
Jim

Cornfed

MikeO,[p]Your technique sounds good, but this method needs a catch phrase. How about "buttercocked" chicken?[p]Later,
Cornfed

The Naked Whiz

MikeO,
Since no one wants to guess where I am, I guess I'll tell you about the bumper sticker I saw. It said, "I don't eat anything with a face." Hmmm, I don't see a face on that chicken, so I guess it's ok![p]TNW