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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-07-2013, 11:49 AM | #1 |
On the road to being a farker
Join Date: 04-17-13
Location: Annapolis, MD
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First Spatchcock and First Pr0n
Followed a lot of advice from the brethren and this chicken came out beautifully! So juicy and delicious! Marinated in Italian Dressing over night. Skipped on the GrillMates Monterey Chicken Seasoning cause we were going to use some of the chicken for tacos later. Went with black pepper, coarse kosher salt, onion powder, and garlic powder. I think this combo is good on everything without painting yourself into a corner with flavor.
Did 350 indirect for about an hour and half. Hickory for smoke. About 10 minutes each side at the end over direct heat, but didn't get the crispy skin over everything like I wanted. Corn got EVOO and did one with salt, one with s&p, and one with Old Bay. Also did some asparagus. Sorry no money shot of meat opened up. Ran me about a half an hour longer than expected with the pouring rain. Thanks for looking. Any and all suggestions welcome. Anything that will help me improve, and keep my wife asking me to grill is a bonus! |
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Thanks from: ---> |
06-07-2013, 11:55 AM | #2 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Nice bird! Spatchcocking is the ticket for sure.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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06-07-2013, 12:06 PM | #3 |
On the road to being a farker
Join Date: 01-15-12
Location: St. Thomas, US Virgin Islands
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That looks great Fake Farmer. I haven't done a beer can chicken since I learned this method. Try cutting a small slit in the fold of skin between the thigh and back and tuck the legs in to it for an even nicer presentation.
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Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife. |
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06-07-2013, 12:17 PM | #4 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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That looks real good. Are you entering the Vets vs. Noobs Throwdown with this?
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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06-07-2013, 12:19 PM | #5 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Great Job
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06-07-2013, 12:41 PM | #6 |
On the road to being a farker
Join Date: 04-17-13
Location: Annapolis, MD
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06-07-2013, 12:47 PM | #7 |
is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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Looks great.
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[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
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06-07-2013, 12:59 PM | #8 |
Knows what a fatty is.
Join Date: 12-06-11
Location: New Orleans, LA
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Everything looks real good FF, I kinda lean towards fruit woods for poultry, try some apple next time you do this and compare.
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Yoder Cheyenne 22.5" Weber Silver UDS |
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06-07-2013, 01:06 PM | #9 |
is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
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Nice lookin' chix ya got there.
I saw that thread as well and did one last week. It turned out great as well.
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Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon |
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06-07-2013, 01:50 PM | #10 |
On the road to being a farker
Join Date: 04-17-13
Location: Annapolis, MD
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Thanks NolanB. No apple available right now, but my brother is bringing me some next time he is up from VA. I see everyone using apple on here, and I'm excited to get it smokin'!
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06-07-2013, 02:32 PM | #11 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looks really good to me
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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06-07-2013, 04:50 PM | #12 |
On the road to being a farker
Join Date: 05-07-11
Location: Charlotte, NC
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Only way to cook whole birds, looks tasty from here
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UDS v1.0, UDS v2.0, Akorn, OK Joe |
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06-07-2013, 07:45 PM | #13 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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Looks damn good
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PBC---Weber Kettle |
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06-07-2013, 07:49 PM | #14 |
On the road to being a farker
Join Date: 04-17-13
Location: Annapolis, MD
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Thanks so much to all the brethren for advice and encouragement. Look forward to sharing more meals together!
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06-07-2013, 07:49 PM | #15 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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Awesome lookin' bird!
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