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Old 06-17-2013, 06:12 PM   #3
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

I cook them around 275 or so

look up spatchcocking here. They will cook more even and quicker if you spatchcock them, all that involves is cutting the back bone out and spreading them open, out on the grill

they are easier to cut and serve that way too
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
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