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Ross in Ventura 02-27-2011 01:32 AM

APL'S Grilled Whole Spatchcock Chicken
Jackie gave me BBQ 25 by Adam Perry Lang for Christmas I already had Serious Barbecue by him. This Spatchcock chicken is wonderful.
The Raws.
The Brine
In the fridge for 6-hrs.
On a raised grid @300* with apple and cherry wood for smoke.
Pulled @ 165* internal.
Rested for 10-min.
Served with Fresh Asparagus and Garlic Mashed Potatoes. This Chicken has a wonderful flavor and texture, very pleasing to the palette. I well make this again and again. Serious Barbecue and BBQ 25 books are worth having for the serious Cook.:clap2:


Thanks for lookin.


gtr 02-27-2011 01:39 AM

Nice looking bird & great plate! I've been doing stuff out of Serious Barbecue lately & it's been fun checking out new recipes that have so far all turned out really well.

smokeyw 02-27-2011 07:11 AM

I already have the book, Serious Barbecue. I was in the book store yesterday and looked for his new book, Barbecue 25, but they didn't have it. I may have to order it. APL is great in my opinion.

smknhotmama 02-27-2011 08:53 AM

As always Ross, those are some TASTY lookin' vittles!
Now I need to go ahead and purchase that there book. Wonder if there's a Kindle version.

Big George's BBQ 02-27-2011 08:57 AM

That looks perfect Ross I do need to get his gooks

Mister Bob 02-27-2011 09:01 AM

Great job, that chicken looks so moist and tender, I'm sure it was delicious! I love that book and use many of his recipes!

codger 02-27-2011 09:35 AM

Good looking chicken, and I am always looking at books. Don't have anything by him will have to look into it.

bluetang 02-27-2011 09:50 AM

Nicely done!

Phubar 02-27-2011 10:04 AM

Keep Rockin' it Bossz!
Awesome looking bird and plate!

hammerz_nailz 02-27-2011 10:27 AM

Looks great and I'm inspired.
Got a couple of chickens in the brine right now, and I'll dust the snow off the egg a little later.

GreenDrake 02-27-2011 10:33 AM

I love split yardbird. I end up taking out the breastbone and cartilage and just splitting the bird in half for ease of presentation, prep, etc. Just EVOO and some good rub...heavy on the bone side...bone down and go to town. They always turn out delicious. That recipe does look fantastic with all the fresh herbs in it. Nice work.

Grabnabber 02-27-2011 10:37 AM

Now *that* is a nice looking chicken! :thumb:

Bet it tasted great!

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