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Old 02-27-2011, 12:32 AM   #1
Ross in Ventura
is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
Default 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.


Thanks for lookin.

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