stargate823
Knows what a fatty is.
So... I decided to try a recipe out of this grilling magazine I bought years ago but hadn't tried in a long time. Since last I tried it I've learned so many things that make my Q turn out great instead of subpar. After dinner tonight I decided I MUST share this with the brethren because the end result was absolutely incredible!!! This was originally a beer can chicken recipe but I modded it a bit to use with a spatchcocked chicken. Here is what I did...
The rub:
2 TBSP kosher or sea salt
4 tsp ground cumin
2 tsp red pepper flakes
2 tsp ground coriander
2 tsp dry mustard
2 tsp garlic powder
2 tsp onion powder
2 tsp fresh ground pepper
Reserve 1 tablespoon of rub for the sauce.
Do this: Spatchcock a chicken. Rub the bird down with vegetable oil and sprinkle rub all over. Be sure to get some oil and rub under the skin on the breasts. I didn't use any wood for this cook but I will next time. I cooked my bird on an 18" Weber smokey mountain without a water pan at 300 - 325. Cooking direct over the coals gives a flavor that cannot be beat. Check temp after an hour. My 7 pound bird took about an hour and 20 minutes to hit temp. Pull at 165 and rest for 5 - 10 minutes.
While the bird is cooking, prepare the sauce:
In a sauce pan combine the following and heat:
6 oz beer (Budwieser or similar lager)
6 TBSP ketchup
3 TBSP dijon mustard
1.5 TBSP molasses
1.5 TBSP red wine vinegar
1 TBSP rub
1/2 tsp hot sauce, such as tobacco
This is not a glaze sauce as much as it is a drizzle/dip sauce after the chicken is done and cut. The results are incredible! I'd love for my fellow brethren to try this and tweak as they see fit - best chicken I have made in a very long time!!! Here's a pic of the bird ready to come off - sorry there isn't any more pics... too busy enjoying the mouth-gasm! I'd love to hear feedback on this recipe!!! Please try it and enjoy!!!
The rub:
2 TBSP kosher or sea salt
4 tsp ground cumin
2 tsp red pepper flakes
2 tsp ground coriander
2 tsp dry mustard
2 tsp garlic powder
2 tsp onion powder
2 tsp fresh ground pepper
Reserve 1 tablespoon of rub for the sauce.
Do this: Spatchcock a chicken. Rub the bird down with vegetable oil and sprinkle rub all over. Be sure to get some oil and rub under the skin on the breasts. I didn't use any wood for this cook but I will next time. I cooked my bird on an 18" Weber smokey mountain without a water pan at 300 - 325. Cooking direct over the coals gives a flavor that cannot be beat. Check temp after an hour. My 7 pound bird took about an hour and 20 minutes to hit temp. Pull at 165 and rest for 5 - 10 minutes.
While the bird is cooking, prepare the sauce:
In a sauce pan combine the following and heat:
6 oz beer (Budwieser or similar lager)
6 TBSP ketchup
3 TBSP dijon mustard
1.5 TBSP molasses
1.5 TBSP red wine vinegar
1 TBSP rub
1/2 tsp hot sauce, such as tobacco
This is not a glaze sauce as much as it is a drizzle/dip sauce after the chicken is done and cut. The results are incredible! I'd love for my fellow brethren to try this and tweak as they see fit - best chicken I have made in a very long time!!! Here's a pic of the bird ready to come off - sorry there isn't any more pics... too busy enjoying the mouth-gasm! I'd love to hear feedback on this recipe!!! Please try it and enjoy!!!
