Smoking Westy
is one Smokin' Farker
I did my first whole chicken on the kamado tonight and decided to go with a spatchcocked variant.
Took a whole fryer and gave it the business with the chicken shears then gave it a nice coating of Oakridge BBQ's Gamebird and Chicken rub and a little more fresh cracked pepper.
The kamado was running a touch over 400 on lump and a couple sticks of cherry. I had it on the top rack, a few minutes in I decided I needed to go a little more indirect with the cook so I toss my steel plate on the bottom rack and tossed foil pan to catch most the drippings under the chicken.
And here she is...
Look at those moisture bubbles on the skin - can't say I've seen that happen before.
This thing was wonderful - skin was crisp, meat was juicy and flavorful and you could pick the bones clean.
Thank for looking.
Took a whole fryer and gave it the business with the chicken shears then gave it a nice coating of Oakridge BBQ's Gamebird and Chicken rub and a little more fresh cracked pepper.
The kamado was running a touch over 400 on lump and a couple sticks of cherry. I had it on the top rack, a few minutes in I decided I needed to go a little more indirect with the cook so I toss my steel plate on the bottom rack and tossed foil pan to catch most the drippings under the chicken.
And here she is...
Look at those moisture bubbles on the skin - can't say I've seen that happen before.
This thing was wonderful - skin was crisp, meat was juicy and flavorful and you could pick the bones clean.
Thank for looking.
