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
Looks good, but why such a high temp? Were you able to get a nice smoky flavor cooking at that speed?
I've been wanting to try something like this. What is the method for cutting the chicken?
Also any suggestions on rub?
That's one big bird!...Larry, how long at that temp?