Late with the pics but here was Saturday night's spatchcocked chicken on the Weber kettle. I started out with a 4.7lb whole bird, trimmed up and spatchcocked (cut at spine, spine removed).
Patted entire bird dry with paper towels. Generous coating of my rib rub on all surfaces 360*.
This is the bird after applying my rub, and it will sit uncovered in the fridge like this, dry brining with the rub.
Here's the setup I use in my 22" Weber kettle. It's just a simple 2-zone setup using 2 bricks. This is an older pic but it's the setup I always use regardless of what I'm cooking.
I usually fill the chimney just under halfway with Kford and add it once it's well-lit. There's usually a couple dozen half-spent coals in the kettle from the last cook, since I always shut it down tight when I'm done. I add the less-than-half chimney to those cold saved coals. Set the top vent open fully, the bottom vents about half. In winter this gets my kettle in the low to mid 300s.
It was -6 outside and about a 30 mph wind (bitter cold needless to say) so my temps were slightly lower than typical, upper 200s to low 300s. But I refuse to let winter sway me so I cooked anyway. I prefer to cook skin-on chicken at 350-390. Couldn't do it tonight.
Here's a pic from earlier in the day when I was dry brining my bird. It was like this when I cooked too, just a little darker. I forgot to cover the Web the night before, oops.
6 below zero and a heavy 30mph wind that makes you say things under your breath that you'd blush about later... It blew my chimney off the rail and down the steps shortly after this pic.
Finished product after about 1:45 or thereabouts. I hope you're reading this DWCowles, this one's for you!
And for completion's sake, here's dinner which included buttered Brussels sprouts and white rice, and a glass of Zin.
Patted entire bird dry with paper towels. Generous coating of my rib rub on all surfaces 360*.
This is the bird after applying my rub, and it will sit uncovered in the fridge like this, dry brining with the rub.
Here's the setup I use in my 22" Weber kettle. It's just a simple 2-zone setup using 2 bricks. This is an older pic but it's the setup I always use regardless of what I'm cooking.
I usually fill the chimney just under halfway with Kford and add it once it's well-lit. There's usually a couple dozen half-spent coals in the kettle from the last cook, since I always shut it down tight when I'm done. I add the less-than-half chimney to those cold saved coals. Set the top vent open fully, the bottom vents about half. In winter this gets my kettle in the low to mid 300s.
It was -6 outside and about a 30 mph wind (bitter cold needless to say) so my temps were slightly lower than typical, upper 200s to low 300s. But I refuse to let winter sway me so I cooked anyway. I prefer to cook skin-on chicken at 350-390. Couldn't do it tonight.
Here's a pic from earlier in the day when I was dry brining my bird. It was like this when I cooked too, just a little darker. I forgot to cover the Web the night before, oops.
6 below zero and a heavy 30mph wind that makes you say things under your breath that you'd blush about later... It blew my chimney off the rail and down the steps shortly after this pic.
Finished product after about 1:45 or thereabouts. I hope you're reading this DWCowles, this one's for you!
And for completion's sake, here's dinner which included buttered Brussels sprouts and white rice, and a glass of Zin.
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