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I <3 Spatchcock chicken
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Harleydog77
Posts: 217
I can't believe that I've been missing out on spatchcock chicken my whole life. I did 2 tonight 1 with dizzy dust and 1 with swamp venom. Indirect at 300 deg. dome temp for about 80 minutes. Went well with a baked sweet potato. I would like to do cornbread on the egg with my chicken next time.
Comments
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Good looking birds glad your cook went well.
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Thank you! Yes they were the best birds I have done so far on the egg.
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Great looking birds. What temp did you cook them at? I'm sure that Ken Onion Shun knife went through them like butter... My knives are the Shun classics and after a year they are still razor sharp.
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Great job on the birds. The color is great. Spatchcock bird is all ways a winner!
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Thanks, I cooked them at 300 degrees dome indirect. The Ken Onion will go through just about anything like butter. It really holds an edge too. I'm kind of a knife junkie. I am thinking about getting some new steak knifes, probably shun unless anyone has any other good suggestions.
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Birds look great.
But-cha really have-ta get a good knife, don'-cha know!
:silly: -
Boy! Have I got a deal for you!
I'll trade you all eight of my Wolfgang Puck knives, along with their wooden holsters, for just one-na them Shuns...
:unsure: -
Hmmmmmmm. I think you may have to sweeten the deal a little bit.
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How do you like the knife? Do you like the aggressive curve of the cutting edge? Why did you pick the Chef's knive instead of the Santoku?
THank you,
Anthony -
I do like the aggressive curve of the blade for cutting meat, however I do find myself using a less aggressive blade when cutting a lot of vegetables. I am still getting used to the knife. I do really like it though.
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