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Unread 04-15-2013, 10:28 PM   #2
martyleach
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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. http://www.bbq-brethren.com/forum/sh...d.php?t=118829
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26.75" Weber OTG, Weber Performer, WGA
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