Spatchcocked Chicken and Cauliflower

thebtls

Kicked off the weekend with two new variations on some of my recipes, simple and easy. The first two entries into the next edition of my recipe book...Enjoy!

Hoss

The wife's fave chic is split breast.Those look good.I cook indirect @ 400-450 and also pull @ 160 I.T.Good Eats.If I have time I brine also.I think it adds another layer of flavor.

thebtls

Tonight I cooked at 380 and pulled at about 170...best yet.

Hoss

It's good stuff. That Cauliflower flung a cravin on me too.Have you ever made mashed CF like mashed taters?

2Fategghead

Sounds like a great cook Tony. Keep up the great work.

JLOCKHART29

Really like the steamed coliflower in bamboo steamer. Wish you had pics of set up as I have one but never used on egg. Was the temp nuclear or tamed a bit?
Forgive the multable post a I have been using new Droid X phone and haven't got it all figured out yet! :laugh:

thebtls

If you go to my blog and go to the listing on the left and click on WOK or Bamboo Steamer you will see the set up for using the wok. Full Flame, Raised Grid (2"), wok with water, steamer setting in the wok...let me see if I can find a jpeg or two to post here...