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Another Spatchcock chicken

Leggo My EggoLeggo My Eggo Posts: 155
edited 2:34AM in EggHead Forum
Picked up a couple of cool books that inspired me from Paul Kirk & Adam Perry Lang. Made my own version of a sweet apricot bbq sauce which turned out really well. Used some DP Dizzy on the bird & glazed with the sauce. Good eats tonight.


  • Here's the pic!

  • Looks good. When did you put the sauce on?
  • I cooked my indirect at about 375 for an hour. I cook skin side down on my birds for the majority of the cook to crisp up the skin. I sauced about the last 20 minutes of the cook, flipping periodically and basting both sides.
  • That sounds good. I think I will give it a shot.

  • Dang Leggo - nice looking flat chicken thingy there! I always do mine skin up...going to have to try the skin down on the next one.

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