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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 09-29-2013, 07:31 PM   #1
Toast
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Default Results of 1st Spatchcocked Chicken Smoke.

I get by with help from my Brethren Friends. Today was a first. It was raining hammerhandles and pitchforks here. I posted this thread earlier today and received a wealth of replies.

http://www.bbq-brethren.com/forum/sh...d.php?t=172096

The Wife (LuzziAnn) wanted smoked chicken. Here are the results:

Used this rub and sprayed the grills with Canola oil [Thanks Ray!]:



Thanks to the good info supplied, smoked the birds breast side down. Half a stick of butter in each cavity. Sorry for bad pic, was raining hard:



Off the WSM after 2.5 hours because I could not get the temp up. Ran about 280*F with a dry waterpan. Still looking good though. Hit about 170*F in deep breast:



Up close after plated. I was concerned about the skin. No worries:



LuzziAnn went to making skillet cornbread, chunk taters and pinto beans. Yeah, that'll work after a long day of smoking and watching football.



Learned a lot today with help from our Friends. Thanks for lookin'.
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Last edited by Toast; 09-29-2013 at 07:49 PM..
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Old 09-29-2013, 07:52 PM   #2
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Lookin good!
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Old 09-29-2013, 07:53 PM   #3
gtr
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Here's another result - I'm hungry now!

Looks good bro! I basically only spatchock or rotis chix these days.
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Old 09-29-2013, 08:11 PM   #4
Toast
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Quote:
Originally Posted by gtr View Post
Here's another result - I'm hungry now!

Looks good bro! I basically only spatchock or rotis chix these days.
I can now see why. Thanks for your help.
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Old 09-29-2013, 08:12 PM   #5
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looks good!
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Old 09-29-2013, 08:17 PM   #6
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Looks really good. You did a great job.
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Old 09-29-2013, 08:17 PM   #7
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Quote:
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looks good!
Thanks. That pecan wood really set the favors off with the rub.
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Old 09-29-2013, 08:23 PM   #8
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Good looking bird!
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Old 09-29-2013, 08:23 PM   #9
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Looking good, i'd say you've got it! I did a chicken in a Dutch Oven in a Dutchman's oven!
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Old 09-29-2013, 08:24 PM   #10
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That looks great, you need to enter that plate shot in the legs throwdown!

KC
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Old 09-29-2013, 08:25 PM   #11
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Nice bird Dude! Those sides prepared by LuzziAnn look awesome as well.

What is the OR Santa Maria Seasoning profile?
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Old 09-29-2013, 08:34 PM   #12
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Quote:
Originally Posted by code3rrt View Post
That looks great, you need to enter that plate shot in the legs throwdown!

KC
Oh, I did Brother. A lot of Great entries already but why not?
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Old 09-29-2013, 08:41 PM   #13
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Quote:
Originally Posted by 93vpmod View Post
Nice bird Dude! Those sides prepared by LuzziAnn look awesome as well.

What is the OR Santa Maria Seasoning profile?
It's really Good! It kicks Chicken. LuzziAnn said Thanks btw.

My take on it is that it's different from others I've tried. NO sweet at all. Just a good favor balance without being over powering. Silverfinger turned me on to it. I've also used it on burgers with great results. Still learning all it's uses.
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Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
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Old 09-29-2013, 08:43 PM   #14
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I really like the color and marks you got on that bird!! Nice job Bro!
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Old 09-29-2013, 08:53 PM   #15
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Looks like a great meal toast...Keep it up!
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