Short intro & first spatchcock chicken

jrterrier

A lifetimer of w. Washington here, complete with rust. I know that's a fact because my joints are creaking. I was introduced to BGE's several years ago by a friend. About four years ago, my Uncle passed away, and I grabbed and ran with his old medium BGE (?... no brandname on it) which was in need of new insides. It won't hurt anything when we add a new seal too. We have used it quite a bit all along, but now, with new insides, we are having way more fun with it. Oh my, but it needed a new grill, firebox, and even the fire ring was broken in three places. I have done turkeys and chickens in the past but tonight was our first spatchcock readied chicken. Oh my, that is so much nicer a way to prep a bird. It cooked so much more uniformly. I am now watching for a "pump" to season with. [p]Years ago, at a 4-H camp, a now deceased friend prepared open fire cooked chicken for a mass of people. He first rubbed it with Morton's Sugar Cure, (just the salty part, not the other packet that comes in the box) and the results are absolutely marvelous. I think I ate a whole chicken that night. Since then, I have used it on spareribs, and after more smoking/cooking, they taste like bacon or ham. Yummmm! Remember it is basically salt, so go lightly! [p]Anyway, enjoying everyone's comments and experiences. Keep up the great work! You done good![p]Bonnie

stike

jrterrier,
welcome aboard, bonnie[p]what's that morton's rub yer talkin about?
recipe or sumthin you buy?