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Spatchcock Chicken
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th41004
Posts: 3
Made using a few Sugar Maple chunks. Raised direct at 375. Turned out great will do again.
[IMG]http://i1118.photobucket.com/albums/k612/th41004/DSC_2733_zpsfa422de0.jpg[/IMG]
[IMG]http://i1118.photobucket.com/albums/k612/th41004/cb95a98b-ed54-4558-a950-06dbf5e6250d_zpsbcde44e8.jpg[/IMG]
[IMG]http://i1118.photobucket.com/albums/k612/th41004/DSC_2765_zpse5a80ca9.jpg[/IMG]
[IMG]http://i1118.photobucket.com/albums/k612/th41004/DSC_2733_zpsfa422de0.jpg[/IMG]
[IMG]http://i1118.photobucket.com/albums/k612/th41004/cb95a98b-ed54-4558-a950-06dbf5e6250d_zpsbcde44e8.jpg[/IMG]
[IMG]http://i1118.photobucket.com/albums/k612/th41004/DSC_2765_zpse5a80ca9.jpg[/IMG]
Comments
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Looks really good. I'm doing one tomorrow, looking forward to it...Packerland, Wisconsin
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Looks very tasty!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Must be the weekend of the Spatchcock, mine will hit the grid in about 2 1/2 hours, half rubbed with cajun, the other half is Greek - souvlaki on the hoof (so as to speak).Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I did one today as well. Came out great (first one!).
Peachtree Corners, GA. Large BGE -
Yeah. I did my first last night. Can't believe I've lurked here so long and haven't tried it until then. It was awesome.
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I did a double header!! Fresh local chicken chicken that was brined for eight hours - injected with "Bitter Orange" marinade.
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That looks really good! Nice job! =D>Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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