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Chicken, potatoes and carrots on this Sunday

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BBBQ
BBBQ Posts: 39
in Poultry
Just a spatchcocked chicken raised direct (ps woo plus extender) salted with Dizzy Pig Peruvianish in the fridge for 6 hrs then 375-400 for about 1 hr 20 with some carrots and potatoes on the gasser. Couple chunks of apple. And a few beers for the chef. How we Sunday. 
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  • SciAggie
    SciAggie Posts: 6,481
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    Great minds think alike. I did the same thing yesterday. 
    I think your veggies may look better. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • BBBQ
    BBBQ Posts: 39
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    I was just thinking I should have been smarter and put it all together! Looks great. 
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  • pgprescott
    pgprescott Posts: 14,544
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    Nice cook. I must say both of those offerings pass muster
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  • SciAggie
    SciAggie Posts: 6,481
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    BBBQ said:
    I was just thinking I should have been smarter and put it all together! Looks great. 
    Do it both ways - they yield slightly different flavors. I do it both ways. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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