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Another Spatchcock Chicken
Brisket_Fanatic
Posts: 54
Just a simple weeknight dinner. Spatchcock chicken dusted with a chicken mix by Myron Mixon cookbook. Its got a little bit of everything. Pulled the skin back from the breast in order to season the naked breast since I dont normally eat chicken skin.
Put on the top rung of the A/R at 400 degrees direct with some Jack Daniels smoking chips.
Cooked 1 hour and the breast was 159 and thigh was 190 so I pulled it and took it inside to let it rest for a few minutes.
The jack chips were a wonderful addition. I will never mess with a beer in the rear again as this is just as good and not near as messy.
Put on the top rung of the A/R at 400 degrees direct with some Jack Daniels smoking chips.
Cooked 1 hour and the breast was 159 and thigh was 190 so I pulled it and took it inside to let it rest for a few minutes.
The jack chips were a wonderful addition. I will never mess with a beer in the rear again as this is just as good and not near as messy.
Comments
Looks great - how was the Mixon rub?
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1 • Off Topic Disagree Agree 1LikeRicky
Spring, TX
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0 • Off Topic Disagree Agree Like@Bisket_Fanatic - glad you found your way over here. You are going to find it is much busier than the other forum.
I was going to do a very similar cook to yours last night, but the store was out of whole chickens, so I went with quarters. 400 Direct, raised with Dack Janiels wood chips, just used a different rub than you. Good minds think alike. Your bird looks like it came out perfectly. Nicely done.
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Griffin's Grub
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Griffin's Grub
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