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I think I've got it !!!


The perfect Spatchcock chicken at last. In the past they were dry (over-cooked). I find that 60 minutes at 350 is too long - I have now been doing them (direct lower regular height grate) for 50 minutes (no longer) at 350 and the result is perfection !!! Tempature guage has been calibrated and is correct.[p]For your info.[p]Bully

Comments

  • JJJJ Posts: 951
    Bully,
    You done good. Glad that you achieved perfection. Enjoy!!!

  • Bully,
    fantastic bird isnt it! only way i do chicken now!! enjoy it!

  • MopMop Posts: 496
    Bully, Yeah, that sure blows the 60 minute theory outta the water........50 minutes eh, I`ll bet that makes all the difference in the world!
    [/b]
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