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Spatchcock Chickens long
Hoss's BBQ
Posts: 435
Well I am smoking two Spatchcock chickens with DP Raging River. Since Mad Max says he now does all his oven dishes in the egg I have converted one of mine to the egg. I have some rendered bacon and sauteed onions under raw potatoes. Normally I rest a whole chicken on these potatoes when I roast in the oven. This time I took the cast iorn on the plate setter and place the chickens above on the grates. SMoking at @300. will post completed dinner later.[p]
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Comments
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Hoss's BBQ,
Wow, that looks fantastic! Thanks for sharing. Do you stir up the taters or just let em cook as they may? [p]I'm waiting patiently for my ribs to render...
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SouthOfI10,
I just slice them and place in the smoker the onions and bacon are ontop of the taters. Also S&P plus EVOO. Yet the juices from the chickens cook into the taters.
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Hoss's BBQ,
Are you back home or still on tour. -RP
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AZRP,
I am home after driving 7443 miles total. Also I started curing one buckboard bacon butt, one buckboard bacon lion , then one lion with the blackpepper and garlic jerky cure. Took pictures and will post after they are cyred and cooked.
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Hoss's BBQ,[p]Putting the possible greasiness aside since the skillet will act as a drip pan of sorts, do you have any concern with food-to-food cross contamination since two levels of chicken will be dripping into the potatoes?[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,
no since the potatoes will be in the 300 degree atmosphere. Allowing food to drip down on others is common in classical cooking. many fondant potatoes are created this way.
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