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A spatchcock kind of night
bhugg
Posts: 317
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.
Large BGE
Dallas, TX
Comments
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Looking good! She looks like a chunky chicken.
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Large BGE Dallas, TX
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Look at the thighs on that baby!
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Looks outstanding. Im gonna try this, love to brine chickens. Thanks for the link
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You bet. It's my favorite so far. I add a little cayanne for heat.Large BGE Dallas, TX
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Nice lookin yardbird!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Good chicken and go hogs!
Did the beer brine make a big difference?
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Hey Bhugg, how was the skin? I usually bump up my temp to 400 or so to get crispy skin.
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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.Large BGE Dallas, TX
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