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Old 04-15-2013, 10:28 PM   #2
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Join Date: 12-17-10
Location: Pleasanton, Ca

Looks great! I heat up the bricks pretty hot before putting on the chicken because I kinda like the crispy burnt skin.

I've had good success cooking spatchcocked chickens al Mattone on my Santa Maria pit. Here is what mine looks like.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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