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Lemon/Herb Roasted Spatchcock Chicken

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  • alec coxe
    commented on 's reply
    yes,it took me two days to clean it ;and I tried everything .I was making a fried rice dish and the oil just stuck to the griddle ..I toweled ,then scraped ,then sos pads ;also tried to burn greese off ..Not fun

  • rpg421
    replied
    Any body using a Blackstone Griddle?

    Leave a comment:


  • bbqLuv
    commented on 's reply
    Wow, and thank you
    fzxdoc commented
    January 19, 2021, 06:02 AM
    Steve B , check out this video: https://www.youtube.com/watch?v=h97l...ature=youtu.be

  • MBMorgan
    commented on 's reply
    Har har har?

  • bbqLuv
    commented on 's reply
    How Bazaar to forget the PBR, and the emotional scar after coming so far.

  • Troutman
    commented on 's reply
    Except he forgot the PBR, that's why I can't give him a star !!!

  • bbqLuv
    replied
    You done Good, as a Griller should.

    Leave a comment:


  • thptrek
    replied
    This turned out fantastic. Flavors were great. Meat was so flavorful.
    Attached Files

    Leave a comment:


  • RonB
    commented on 's reply
    . . .

  • RDSBandit
    replied
    ...
    Last edited by RDSBandit; September 10, 2021, 03:27 AM.

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  • TripleB
    commented on 's reply
    About 3/4 chimney of charcoal. Vent settings were wide open on top and bottom. The temp was around 325 d. I don't think I'll do the wood split again. It did add some smokiness, but I found it did not really compliment the lemon/herb flavor. The bird did come out very moist.

  • JakeT
    replied
    I like your setup with the log there. Did you put a full chimney's worth of lit charcoal in? What were your vent settings and what temp did it run at?

    The cook looks delish I was thinking about doing a spatchcocked chicken on my PK this past weekend

    Leave a comment:


  • Smokin' Hole
    replied
    Whoa, what the heck happened?!? I log on about once a month to get the spatchcock recipe and found this thread. I never gave it a thought to derib because I have never have had a failed cook yet. Maybe next time. Okay, off to the Yoder 640. I can hardly wait for the goodness to come. Thanks for the thread.
    Last edited by Smokin' Hole; February 16, 2021, 03:38 PM.

    Leave a comment:


  • holehogg
    replied
    Ever since the Doc ‚ėĚposted the link I also remove the breast bones (deboning the whole bird is just to much of a mission). As you mention it is so much easier for serving. Like your style on the bird it looks so good. Great job all round Sir.

    Leave a comment:


  • Steve B
    commented on 's reply
    Thanks Kathryn fzxdoc

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