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Good old Spatchcock
Had a small chicken to cook so I did a spatchcock. Rubbed the bird in olive oil, Cimarron Doc's Sweet Rib Rub, rosemary and thyme. I cooked the spatch on the upper grid at 400f to 425f. The skin…2 · -
Re: Pulled Beef
Looks great I see a nice smoke ring.1 · -
Re: Few Recent Cooks
Those look delicious1 · -
Re: Sunday Game Plan
What a great meal...steak.1 · -
Re: Montreal smoked meat brine started
@paqman that looks delicious.1 ·
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