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A spatchcock kind of night

Brined in New Belgium Winter Lager for 8 hrs. Rubbed with a mix of paprika, onion powder, garlic powder, seasoned salt, and pepper. Smoked on the LBGE with apple wood chips at 325-350 for 1 hr 15 min. Served with peas and homemade macaroni and cheese with a garlic bread knuckle.

Large BGE Dallas, TX


  • BrownieBrownie Posts: 1,023
    Looking good! She looks like a chunky chicken.
  • rholtrholt Posts: 384
    edited January 2013
    Look at the thighs on that baby!
  • Plano_JJPlano_JJ Posts: 448
    Looks outstanding. Im gonna try this, love to brine chickens. Thanks for the link
  • bhuggbhugg Posts: 257
    You bet. It's my favorite so far. I add a little cayanne for heat.
    Large BGE Dallas, TX
  • calikingcaliking Posts: 11,124
    Nice lookin yardbird!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Good chicken and go hogs!

    Did the beer brine make a big difference?

  • Hey Bhugg, how was the skin?  I usually bump up my temp to 400 or so to get crispy skin. 
  • bhuggbhugg Posts: 257
    Z - The beer does make a small difference. I notice a difference in the beers also.  A generic american beer does not impart much flavor.  I go for the stronger tasting flavored beers.

    Ricky - I bump the temp up to 425 for the last 15 minutes or so to crisp the skin and it is good.  
    Large BGE Dallas, TX
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