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Sunday spatchcock chicken
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KennyCJR
Posts: 262
Tried another spatchcock chicken today. Trimmed any excess skin and fat, then seasoned it liberally with chicken seasoning from Salt Lick. I’ll go back to Dizzy Dust on the next one. That’s my usual go to rub for just about everything, but I recently ran out. Cooked using Rockwood, indirect at ~375 until the thickest part of the breast read 165. The skin was decently crispy and the meat was juicy. I didn’t get any pics after the chicken was separated into 6 pieces. It was quickly devoured and bones aren’t pic worthy.
Am I tucking the wings and folding the legs back correctly? I see it done a few different ways, but I can’t find any info on a “correct” way, or if it’s just for aesthetics, so long as everything is relatively flat.
Anyway, thanks for looking.
Am I tucking the wings and folding the legs back correctly? I see it done a few different ways, but I can’t find any info on a “correct” way, or if it’s just for aesthetics, so long as everything is relatively flat.
Anyway, thanks for looking.
Llano, TX - Med and XL BGE’s
Comments
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I'm not sure how you cut your chicken up but get 8 pieces out of a chicken. No matter how you cut it up it looks great. You should be proud.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Nice cookSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Looks good. Consider pointing the legs toward the hinge. It's hotter back there and the legs can take it.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Looks good. Consider pointing the legs toward the hinge. It's hotter back there and the legs can take it.Llano, TX - Med and XL BGE’s
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td66snrf said:I'm not sure how you cut your chicken up but get 8 pieces out of a chicken. No matter how you cut it up it looks great. You should be proud.Llano, TX - Med and XL BGE’s
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Any way you cut it, looking goodColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Love it. I just snip the wing tips off.
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Great spatch !!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Looks great
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Looks spectacular!
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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That looks awesome, and the board compliments it very well.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Great looking chix. BTW-I always lock the wings and also go legs to the back. However you get there is really all that matters.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
What was the smocking profile?
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
thetrim said:What was the smocking profile?Llano, TX - Med and XL BGE’s
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thetrim said:What was the smocking profile?Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Llano, TX - Med and XL BGE’s
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Haven’t spatched a bird for awhile. Looks great! Gotta do one again soon
the city above Toronto - Noodleville wtih 2 Large 1 Mini
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Now I see the “smocking gun” reference. This is a thread about chicken...not trump. 😂😂Llano, TX - Med and XL BGE’s
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