A spatchcock kind of night

bhugg · January 19

Brined in New Belgium Winter Lager for 8 hrs. Rubbed with a mix of paprika, onion powder, garlic powder, seasoned salt, and pepper. Smoked on the LBGE with apple wood chips at 325-350 for 1 hr 15 min. Served with peas and homemade macaroni and cheese with a garlic bread knuckle.

Brownie · January 19

Looking good! She looks like a chunky chicken.

bhugg · January 19

This was my guide.

http://www.tablespoon.com/mobile/recipes/easy-beer-brine-chicken-recipe/1/

rholt · January 19

Look at the thighs on that baby!

Plano_JJ · January 19

Looks outstanding. Im gonna try this, love to brine chickens. Thanks for the link

bhugg · January 19

You bet. It's my favorite so far. I add a little cayanne for heat.

caliking · January 24

Nice lookin yardbird!

Z_Eggineer · January 24

Good chicken and go hogs!

Did the beer brine make a big difference?

RickyDavisJr · January 24

Hey Bhugg, how was the skin? I usually bump up my temp to 400 or so to get crispy skin.

bhugg · January 24

Z - The beer does make a small difference. I notice a difference in the beers also. A generic american beer does not impart much flavor. I go for the stronger tasting flavored beers.

Ricky - I bump the temp up to 425 for the last 15 minutes or so to crisp the skin and it is good.

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A spatchcock kind of night

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