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Tried a new Spatchcocked Chicken seasoning!!

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Charlie tuna
Charlie tuna Posts: 2,191
edited June 2013 in EggHead Forum
Cooked a couple of brined local fresh chickens and used a new seasoning that came out very good.  Picked this stuff up at Sam's Club, called "MOJITO LIME" and is made by McCormick.  It is one of their "Grill Mates" products.  I brined the chickens for 24 hours, rinsed , then applied the seasoning eight hours before spatchcocking them, along with fresh corn, squash and sweet potato.  Cooked the chicken over the squash and allowed the drippings to fall into the squash.  This seasoning goes well with poultry since it has a little citrus taste in iitit. image
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Looks great Charlie.  That seasoning sounds tasty. I will be on the lookout for it.  I bet the squash was to die for.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    The girls loved the butternut squash, i did acorn squash also, that will get tested tonight - i don't eat the "stuff" -- meat and potatoes here!!  The corn really came out good -- just cleaned it and add a teaspoon of butter - wrapped it in foil, cooked for an hour around 375 degrees! 
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  • Griffin
    Griffin Posts: 8,200
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    Great looking birds, Charlie!!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • rholt
    rholt Posts: 392
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    What was your brine, Charlie?
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    I buy my brine from a restaurant supply.  It's something made for broasting chicken, "broasting" is pressure frying.  This "stuff" is called "chickite".  It is a salt base, with some other secret ingredients???  I haven't brined my chicken with any other product, so i can't compare it to anything.  But it certainly makes a big difference in the finished product.  Myron Mixon is going to try some in an upcoming competition!?  It like draws the rich flavor from the chicken??
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  • rholt
    rholt Posts: 392
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    Thanks for posting Charlie. Will look into it.
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  • Jamieoro
    Jamieoro Posts: 180
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    Looks great! I'm due for a spatchcock . Thanks for the reminder!
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  • thetrim
    thetrim Posts: 11,357
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    Nice job, Charlie.  Wow you have that egg packed down!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    thetrim said:
    Nice job, Charlie.  Wow you have that egg packed down!!!
    With all this talk about "the best lump", forum members have me worried, and i'm trying to be as efficient as possible.
    :)]
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  • kcd124
    kcd124 Posts: 3
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    Charlie - I'm a newbie and was wondering why the foil on the rim of the egg? Thanks
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    I use a piece of foil as a drip pan to protect my platesetter and keep it clean, instead of a pan.  Easier, just wad up the foil, let it cool a minute after the cook and toss it in the garbage.  Cost less than a nickle.image
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  • Botch
    Botch Posts: 15,467
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    SmokeyPitt said:
    I bet the squash was to die for.  
    This.  Stealing your idea!  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • smitherspoon
    smitherspoon Posts: 21
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    Mojito lime is very good on chicken. It is pretty much my go to. Everyone that has tried it has loved it. Costco has been carrying it the past year or so. In fact I just got done making a Mexican inspired brine that includes that seasoning for a spatched bird.
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  • flynnbob
    flynnbob Posts: 665
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    Beautiful, CT - Indirect - How long and what temp? Time on squash as well?
    Milton, GA.
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    This is the beginning of the cook.  Indirect, three tiered grid using only two of the grids.  Corn cleaned and a teaspoon of butter - wrapped in foil (45 to 60 minutes to cook).  Two types of squash, butternut and acorn Halfed facing up to catch chicken broth (45 to 60 minutes to cook).  Baked potato and sweet potato, cleaned poked many times with a fork, covered with EVO and heavy kosher salt, then wrapped in foil (45 to 60 minutes to cook).  Two three pound spatchcocked chickens, brined for 24 hours in "chickite", rinsed and seasoned McCormicks "Grill Masters" Mojito Lime.  All the products cooked at about 375 degrees for one hour.  Chicken was pulled when breats reached 165 degrees and thighs 185 degrees. image
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  • flynnbob
    flynnbob Posts: 665
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    Charlie tuna said:
    This is the beginning of the cook.  Indirect, three tiered grid using only two of the grids.  Corn cleaned and a teaspoon of butter - wrapped in foil (45 to 60 minutes to cook).  Two types of squash, butternut and acorn Halfed facing up to catch chicken broth (45 to 60 minutes to cook).  Baked potato and sweet potato, cleaned poked many times with a fork, covered with EVO and heavy kosher salt, then wrapped in foil (45 to 60 minutes to cook).  Two three pound spatchcocked chickens, brined for 24 hours in "chickite", rinsed and seasoned McCormicks "Grill Masters" Mojito Lime.  All the products cooked at about 375 degrees for one hour.  Chicken was pulled when breats reached 165 degrees and thighs 185 degrees. image
    Love It.  Time for me to get an AR and I will try.
    Milton, GA.
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