You're right-Spatchcock Chicken

rosros

After reading all of the positive reviews on spatchcock chicken, I decided to give it a try. Purchased a 4.3lb chicken (unenhanced), rubbed a little veg oil on the chik, sprinkled Dizzy Dust, put the chik on BGE grill extender to lift the chik to felt level.


Attached pit probe to the BGE thermometer and set pit temp to 335. Attached meat probe and set to 165 breast. Chik done in 1 hr.


Lit four charcoal and placed it on some hickory chips. Let the guru do the rest.


Fantastic outcome! Smoke permeated thruout. Juicy is an understatement, the chik kept squirting juices as you cut into it. Jucier and smokier than rotisserie and beer can not in the same league. Embarrassed to say, me and my dog ate the whole chik.

TXTriker

Sure looks good, rosros. I don't have me one of them new fangled gadgets yet. I have to do mine by guess and by gosh and by ET-73's.

Happy you and the dog.

Pepper Monkey BBQ

Isn't it great! Every time we do a 'non spatch' chicken, we compare it to old faithful and it is pretty much impossible to beat!

cookn biker

Don't be embarassed, be proud man (and dog)!!

doccjb

Dude, dont be embarrassed--I would have fought the dog for his share.

rosros

...but I did and the dog won :laugh:

rsmdale

Glad that it turned out great, it is hard to beat it.

GOODEATS AND GOOD FRIENDS


DALE

Doug in Eggmonton

Hate to say it but ITYS. :evil: :S

I've never looked back. Might try "The Chicken" this Mongay when I am at home waiting for my water supply to be replaced.

Doug