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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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Old 02-27-2011, 01:32 AM   #1
Ross in Ventura
is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
Default APL'S Grilled Whole Spatchcock Chicken

Jackie gave me BBQ 25 by Adam Perry Lang for Christmas I already had Serious Barbecue by him. This Spatchcock chicken is wonderful.

The Raws.

The Brine

In the fridge for 6-hrs.

On a raised grid @300* with apple and cherry wood for smoke.

Pulled @ 165* internal.

Rested for 10-min.

Served with Fresh Asparagus and Garlic Mashed Potatoes. This Chicken has a wonderful flavor and texture, very pleasing to the palette. I well make this again and again. Serious Barbecue and BBQ 25 books are worth having for the serious Cook.


Thanks for lookin.

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Old 02-27-2011, 01:39 AM   #2
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

Nice looking bird & great plate! I've been doing stuff out of Serious Barbecue lately & it's been fun checking out new recipes that have so far all turned out really well.
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Old 02-27-2011, 07:11 AM   #3
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Join Date: 01-03-11
Location: Smithfield, North Carolina

I already have the book, Serious Barbecue. I was in the book store yesterday and looked for his new book, Barbecue 25, but they didn't have it. I may have to order it. APL is great in my opinion.
Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion
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Old 02-27-2011, 08:53 AM   #4
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Join Date: 07-02-09
Location: Virginia Beach, VA

As always Ross, those are some TASTY lookin' vittles!
Now I need to go ahead and purchase that there book. Wonder if there's a Kindle version.
~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly"
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Old 02-27-2011, 08:57 AM   #5
Big George's BBQ
somebody shut me the fark up.

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Join Date: 02-07-08
Location: Phoenixville, PA

That looks perfect Ross I do need to get his gooks
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Old 02-27-2011, 09:01 AM   #6
Mister Bob
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Join Date: 06-15-09
Location: Scituate, RI

Great job, that chicken looks so moist and tender, I'm sure it was delicious! I love that book and use many of his recipes!
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
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Old 02-27-2011, 09:35 AM   #7
Full Fledged Farker
Join Date: 08-02-10
Location: Ronan Montana

Good looking chicken, and I am always looking at books. Don't have anything by him will have to look into it.
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Old 02-27-2011, 09:50 AM   #8
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl

Nicely done!
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Old 02-27-2011, 10:04 AM   #9
somebody shut me the fark up.

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Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Keep Rockin' it Bossz!
Awesome looking bird and plate!
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Old 02-27-2011, 10:27 AM   #10
Full Fledged Farker
Join Date: 06-11-09
Location: Coventry , Ct

Looks great and I'm inspired.
Got a couple of chickens in the brine right now, and I'll dust the snow off the egg a little later.
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Old 02-27-2011, 10:33 AM   #11
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Join Date: 06-21-10
Location: Right over there

I love split yardbird. I end up taking out the breastbone and cartilage and just splitting the bird in half for ease of presentation, prep, etc. Just EVOO and some good rub...heavy on the bone side...bone down and go to town. They always turn out delicious. That recipe does look fantastic with all the fresh herbs in it. Nice work.
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Old 02-27-2011, 10:37 AM   #12
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Join Date: 02-25-10
Location: In the gutter.

Now *that* is a nice looking chicken!

Bet it tasted great!

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