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The rite of passage - Splatchcock Chicken
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boatbum
Posts: 1,273
Someone earlier this week prompted me that I had never tried chicken with this method. Last night I did.
Was absolutely wonderful - will not go back to the roasting rack.
Cookin in Texas
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This turned into Pizza - along with a brisket pizza with the last of my leftovers from my last brisket. No pics of the pizza - was too busy cooking and eating.
I used the parchment paper for the Pizza this time - worked wonderfully.
Cookin in Texas -
Doing a spatchcock this afternoon on BGE raised grid extender. Planning to put a tray of potatoes, peppers, and onions underneath to cook in the chicken drippings. Should I still go raised direct, or you think the direct heat will be too hot on the veggies? Veggies will be in a throw away foil tray.
Chicken looks great, Boatbum. I will post some pics of mine tonight.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
I see you have signed up for Salado. It will be good to meet you in March. Are you going to bring your Kilt? Sounds like about a doz going in kilts.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Waiting to see how windy its going to be... Sometimes in March that north wind can be brutal...
Cookin in Texas -
Planning to put a tray of potatoes, peppers, and onions underneath to cook in the chicken drippings. Should I still go raised direct, or you think the direct heat will be too hot on the veggies? Veggies will be in a throw away foil tray.
I did this with an upright chicken, and in a thicker pie pan, not a foil tray, and yes the veggies were pretty much toast...
Chicken looks great, Boatbum. I will post some pics of mine tonight._____________Tin soldiers and Johnson's coming...
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