L
Larry Wolfe
Guest
I spatchcocked a 7lb Roaster Chicken! :shock::biggrin: Seasoned with some citrus rub and let sit in the fridge for a couple hours and then grilled idirect at 350º until the breast hit 160º. PDG
Brian in Maine
is One Chatty Farker
It's 6 am, and McDonalds says chicken for breakfast is all right, I'll be right over. Nice pics.
H
hydramax
Guest
Nice job.Cooked one last week and whole leg was falling off bone,very good.
daedalus
Full Fledged Farker
Looks good, but why such a high temp? Were you able to get a nice smoky flavor cooking at that speed?
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Larry Wolfe
Guest
Higher heat for crispy skin and yes, there was a good smoke flavor with just lump alone.
M
Mokin Bandit
Guest
I've been wanting to try something like this. What is the method for cutting the chicken?
Also any suggestions on rub?
Also any suggestions on rub?
I would eat that. As a matter of fact you could say that I would dis-spatch that yardbird.
Mad Max
is One Chatty Farker
That is a good looking bird, Larry. I like the higher heat for the crispier skin. Have to try that next time.
PaSmoker
is one Smokin' Farker
That's one big bird!...Larry, how long at that temp?
That finished bird looks pretty good, Larry
garyk1398
Babbling Farker
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looks great!
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Larry Wolfe
Guest
You can either use a very sharp chef knife or kitchen shears and cut out the back bone of the chicken. Then remove the keel bone which is located right in the center of the breast, that will make it lay flat.
The rub I used for that was my Wolfe Rub Citrus. I've done these with salt and pepper as well with great results.
It was a little over an hour.
jestridge
somebody shut me the fark up.
A very nice bird.
BBQ_MAFIA
somebody shut me the fark up.
Tasty looking bird.
Meat Burner
Quintessential Chatty Farker
Looks good Larry. Nice finished color. Bet it was gooood!
Norcoredneck
somebody shut me the fark up.
Perty!
Bacon
is Blowin Smoke!
Very nice. If it was my bird those wings would have been missing in the pic.
very nice Larry, looks great!
