Announcement
Collapse
No announcement yet.
Spatchcock Chicken
Collapse
X
-
Primo XL with FOGO Charcoal and a mix of Hickory and Cherry wood. Used a direct/indirect set up. Indirect at 350 for about an hour. I forget what is in the rub, I think it was a KC Rib rub that I made a while back. It was very good.
One other thing, I was at a BBQ class a few weeks back, and they told me that they use Springer Mountain Farm chickens for competition. (It was a ribs and brisket class, but they cooks some awesome chicken legs for us) Fortunately the grocery stores around here carry them, and the chicken is very good. Not a whole lot of fat under the skin. Actually, you can see through the skin on a lot of the chicken.
- Likes 1
Comment
-
This is a nice base wet rub for chicken:
1/4 cup olive oil
Zest & juice of one lemon
4-6 cloves garlic
rosemary
salt
pepper
1/2 teaspoon Dijon mustard
Chop the garlic and rosemary fine enough that a stick blender will blitz it up, and then blitz it up with said stick blender. If you don't have a stick blender, just chop everything up fine and whisk it together. Rub the chicken down and make sure to get the rub under the skin on the breasts and thighs. Don't roll heavy smoke on this, it overpowers the rub.
- Likes 1
Comment
-
So I just won a Masterbuilt 140S Pellet smoker and one of the main things I want to try is smoked chicken and looking for recipes here. Would this same setup work for a smoker? Finish it on the grill? Anyone point me in the right direction for a good smoker recipe? Thanks. That looks amazing.
Comment
-
Originally posted by mnavarre View PostThis is a nice base wet rub for chicken:
1/4 cup olive oil
Zest & juice of one lemon
4-6 cloves garlic
rosemary
salt
pepper
1/2 teaspoon Dijon mustard
Chop the garlic and rosemary fine enough that a stick blender will blitz it up, and then blitz it up with said stick blender. If you don't have a stick blender, just chop everything up fine and whisk it together. Rub the chicken down and make sure to get the rub under the skin on the breasts and thighs. Don't roll heavy smoke on this, it overpowers the rub.
Comment
-
Club Member
- May 2017
- 1847
- La Crescenta, CA
-
Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
Looks delicious. Next time try taking out the ribs and breast bone before smoking. Then you can crave the breast meat into nice slices. Thick or thin as you want. Big hit with my family.
Comment
-
Club Member
- Dec 2017
- 360
- Lakewood, CO
-
Weber Genesis Silver B (converted to nat. gas)
Camp Chef Smoke Vault 24 (converted to nat. gas)
Thermoworks Smoke
Thermoworks Classic Thermapen
Thermoworks MK4
Thermoworks IR-IND Infrared Thermometer
Thermoworks TimeStick Trio
Maverivk XR-50 Thermometer
Anova Precision Cooker
Stasher 1/2 gal Silicon Bag
-
Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
-
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
mnavarre You are a beast man. I use that marinade plus a bunch more herbage and garlic oil instead. Also orange juice and a salty veggie stock.
vita mix or Boat motor (depending on size of banquet) and then push it.
the result is a salty flavorful liquid I use over night on poultry. Especially 6oz event chicken breast.
Great looking bird above. This marinade above is clean and delicious as he wrote it.
- Likes 1
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Nice looking cook! Reminds me of me at a Halloween party in high school when I split the knee out of my tights trying to do a Madonna-ish move. Hahahaha.
Then there was the spatchcock turkey cook on my PBC when the turkey looked like it had Steve Erkel-ish high water pants on.
Am I the only one to anthropomorphize poultry when it cooks? Feel free to weigh in here.
Seriously though, I bet that chicken was yummy--juicy and tender. It looks bursting with flavor.
Kathryn
- Likes 1
Comment
-
Yes, the chicken turned out very juicy and flavorful. I am soooo glad I started spatchcocking chicken. My wife loves when I make this. I think the wet brine helps a ton, as it just seems so much more juicy when I do that.
Almost spit my water out when I laughed at your High school party reference....
If I knew what the more than 7 letter word was I would comment on that.
- 1 like
Announcement
Collapse
No announcement yet.
Comment