How i do my Spatch...pRon

Fwismoker · 09-09-2013, 07:51 PM

P1010356.jpg P1010357.jpg

HIGH HEAT That's the secret to juicy meat and edible skin. Today was Island Spice Jamaican Jerk. I start out by pre heating the mini wsm to 300-325 and put it on.. the temp will drop a little when it first goes on. I'll let it heat go all the way up towards 400 but back it down to 350 for the majority of the cook.

When the IT gets up to 150 don't be afraid to open it up to really crisp the skin.

1 1/2 to 2 hours is plenty of time for the bird to soak up some smoke so don't think you have to go low and slow on chicken. High heat/no brine for the tastiest juiciest chicken you'll see. If you've thought about making a mini then do it.... if only for the chicken then do it. lol It'll be the best you've had.

cowgirl · 09-09-2013, 07:55 PM

Looks delicious! I'm a high heat poultry fan too.

jeffturnerjr · 09-09-2013, 08:24 PM

Quote:

Originally Posted by cowgirl

Looks delicious! I'm a high heat poultry fan too.

Exactly... I've never been a low and slow chicken guy.

Garrett · 09-09-2013, 08:26 PM

That looks JUICEY!!

BMCSRET · 09-09-2013, 08:52 PM

Perfection!

Fwismoker · 09-09-2013, 10:03 PM

Quote:

Originally Posted by Garrett

That looks JUICEY!!

Thanks everyone...and yes it was as juicy as it looks..lol Everytime i see people cooking under 300 i just shake my head

, if only they knew better.

rondini · 09-10-2013, 12:27 AM

Spatchcock & hot & fast the only way in my book as-well.
Your picts are a perrrffffect example.

mrbill · 09-10-2013, 12:30 AM

looks like you hit both nails! crispy skin AND perfectly done chicken.

1911Ron · 09-10-2013, 12:55 AM

Tasty!

chambersuac · 09-10-2013, 01:15 AM

Nicely done.

VoodoChild · 09-10-2013, 01:55 AM

Quote:

Originally Posted by rondini

Spatchcock & hot & fast the only way in my book as-well.
Your picts are a perrrffffect example.

I Learned that here and have never looked back !

09-09-2013, 07:51 PM	#1
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	How i do my Spatch...pRon P1010356.jpg P1010357.jpg HIGH HEAT That's the secret to juicy meat and edible skin. Today was Island Spice Jamaican Jerk. I start out by pre heating the mini wsm to 300-325 and put it on.. the temp will drop a little when it first goes on. I'll let it heat go all the way up towards 400 but back it down to 350 for the majority of the cook. When the IT gets up to 150 don't be afraid to open it up to really crisp the skin. 1 1/2 to 2 hours is plenty of time for the bird to soak up some smoke so don't think you have to go low and slow on chicken. High heat/no brine for the tastiest juiciest chicken you'll see. If you've thought about making a mini then do it.... if only for the chicken then do it. lol It'll be the best you've had. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

09-09-2013, 07:55 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks delicious! I'm a high heat poultry fan too. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

09-09-2013, 08:26 PM	#4
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	That looks JUICEY!! __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

09-09-2013, 08:52 PM	#5
BMCSRET On the road to being a farker Join Date: 09-04-13 Location: Castro Valley, CA	Perfection! __________________ 5 Misc Webers and Lone Star Grillz 24''x48'' Smoker with integrated 24''x24''x36'' vertical smoker

09-10-2013, 12:27 AM	#7
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI	Spatchcock & hot & fast the only way in my book as-well. Your picts are a perrrffffect example. __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)

09-10-2013, 12:30 AM	#8
mrbill is one Smokin' Farker Join Date: 06-25-13 Location: Tx	looks like you hit both nails! crispy skin AND perfectly done chicken. __________________ NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker

09-10-2013, 12:55 AM	#9
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	Tasty! __________________ A bunch of Webers, a UDS and a Happy Cooker!

09-10-2013, 01:15 AM	#10
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Nicely done. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]