Spatchcock Chicken

Hungry in Lilburn

Cooked high in dome at 375 direct. Used extra cherry and pecan chips. Salt and DP Dust, extra heavy. Cooked to 200 thighs and 170 breasts. Everyone said it was delicious. Served with tricolor bell pepper and rotini in a viadila onion and roasted red pepper vinegrette, cream corn, butter peas, black eye peas and corn bread pones.

cookn biker

Terrific color on dem birds!! Pasta salad sounds great!

2Fategghead

Great color. How was the smoke flavor from the cherry and pecan chips? Tim

Big George's BBQ

That looks Great

Leggo My Eggo

Out of curiosity, what effect does cooking past 180* on dark meat & 165* have on the meat? I notice mine seem a little rubbery if I don't pull it off at 165* for the breast & 175* for the dark meat.

Hungry in Lilburn

thanks! i prefer my pasta salad with balamic vinegrette but this was tasty as well.

Hungry in Lilburn

It was very mild. I was afraid that since they were dark that they would be overpowering the chicken like hickory does but it didn't, very tasty

Hungry in Lilburn

Thanks it was very tasty. and the breast meat made good chicken brunswick stew...

Hungry in Lilburn

No effect. I am trying to battle bloody chicken but i am losing. My chicken was still juciy but some of the bones still had blood around them. Somebody sent me an email telling me about the problem being young chickens being slaughtered which makes the blood issue a problem but it doesn't solve my problem. i don't want to cook them to dust though. my brother-in-law will eat the red chicken but no one else will.