BobM
Babbling Farker
I have cooked beer can chicken before, but I've never done a spatchcocked chicken, until now.
My daughter gave me a Johnny Trigg rub/sauce package for this past father's day, I figured I use it.
I coated the beer can chicken bird with Johnny Trigg chicken rub, inside and out. I slathered his original BBQ sauce on it when it was almost done cooking.
I rubbed a softened butter, thyme, salt and pepper mix under the skin and on top of the spatchcocked bird.
I cooked them on my 26 3/4" OTG, set up for high indirect cooking, at about 350F grate temperature. I cooked them until the temperature in the breast was 160F and thigh 180F. They were done in about 1 1/2 hour.
Both birds came out moist, tender and tasty. We liked the taste of the Johnny Trigg/beer can bird better.
I'm going to try the Johnny Trigg stuff on a spatchcocked chicken next.
The Johnny Trigg rub/sauce pack.
Chickens on the OTG.
Top view.
Almost done.
Beer can bird sauced up.
Served up.
Beer o' the day.
Thanks for looking.
My daughter gave me a Johnny Trigg rub/sauce package for this past father's day, I figured I use it.
I coated the beer can chicken bird with Johnny Trigg chicken rub, inside and out. I slathered his original BBQ sauce on it when it was almost done cooking.
I rubbed a softened butter, thyme, salt and pepper mix under the skin and on top of the spatchcocked bird.
I cooked them on my 26 3/4" OTG, set up for high indirect cooking, at about 350F grate temperature. I cooked them until the temperature in the breast was 160F and thigh 180F. They were done in about 1 1/2 hour.
Both birds came out moist, tender and tasty. We liked the taste of the Johnny Trigg/beer can bird better.
I'm going to try the Johnny Trigg stuff on a spatchcocked chicken next.
The Johnny Trigg rub/sauce pack.
Chickens on the OTG.
Top view.
Almost done.
Beer can bird sauced up.
Served up.
Beer o' the day.
Thanks for looking.
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