I suck, but finally started a fire

Legume

It's been weeks since I fired up the egg.  Been very busy with work, travel, other obligations and it just hasn't worked out.  Stupid, right?

I brined a chicken today, really looking forward to egging it.  My wife came home and really wanted to go to the nearby brewpub for happy hour dinner - it sounded nice, so I obliged.

So, at 9 tonight, I lit the friggin egg, stabilized at 400 and spatched my chicken.  Brine was salt, honey, black pepper, juice from 1/2 lemon and 2 blood oranges quarterd and squeezed.

Dizzy dust on the underside, baking powder and raging river topside.  Raised direct about 4" above the felt, 400 degrees.  Skin down for 15 min then flip and skin up the rest of the way.

Looking forward to carving this up for salad or quesadilla or something else.

Legume

Nice, everything out of order.

Scottborasjr

Might be out of order but still looks fantastic!

caliking

I would have probably just eaten it as a late night snack (I lack patience )

Mickey

Nothing better than spatchedcocked 

Legume

In the clear light of morning, I can't figure out why the pics look so burned, the chicken is def not, just lots of good color.  Oh well.

@caliking I did have to pick a taste or two off as I separated the wings and legs to store, it's quality assurance.

I usually cook these indirect but I like raised direct better I think.