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Spatchcock Chick ala TNW

GrillMeisterGrillMeister Posts: 1,611
edited 10:02AM in EggHead Forum
<p />My first chicken on the egg was smoked on a vertical roaster and the kids & wife did not have much to say. It must have been a combination of the wood chips and my spicing. In any event I followed The Naked Whiz's wonderful illustrated recipe for Spatchock, but this time I asked my wife to spice the birds (she makes a killer claypot chicken). It was fun trying to squeeze both of them on the grill, but I managed. The birds turned out juicy on the inside and crispy on the outside and they soon vanished from sight. This will be a quick favorite in our house.[p]Thanks for all the great tips, experience, insight and support for a newbie egghead.


  • GrillMeister,
    looks great. .. .now give it up. . .what did the finer half do to them to make them so tasty????[p]

  • GrillMeisterGrillMeister Posts: 1,611
    mad max beyond eggdome,[p]My finer half uses her own special rub for chicken.[p]Salt
    Black Pepper
    McCormicks Garlic Powder with Parsley
    Knorr's Chicken Bouillon (granulated, not the cubes)[p]She does not really measure anything, just shakes some out and rubs it under and on the skin. Give it a try and let me know what you think.

  • TRexTRex Posts: 2,714
    GrillMeister,[p]What dome temp did you cook these at? I'm still trying to determine the ideal temp to get crispy skin while maintaining the juicy center in the 1 hr timeframe.[p]Thanks,[p]TRex
  • GrillMeister,
    as usual, sometimes the simple things are the best. .i'll have try this one. .[p]thanks[p]max

  • GrillMeisterGrillMeister Posts: 1,611
    TRex,[p]My dome temp was between 350 and 360. I did not put any wood chips or chunks to smoke it. Just pure Ozark Lump.[p]I did have a cold hefe weizen in my hand at most times though. It came in really handy after those ABTs
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