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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 07-26-2010, 05:50 PM   #1
Southern Home Boy
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Default Spatched Chix on the UDS - pron

Did a couple of spatchcocked chickens on the drum this weekend and I thought they turned out pretty good.

Spatched and seasoned:


On the drum with some ABTs:


Two hours later:


The only thing I'd like is a little deeper color to the skin. Any of the Brethren out there have any ideas?
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Old 07-26-2010, 05:52 PM   #2
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If you aren't running a diffuser, flip em skin side down towards the end. You will get the crispier skin. I likey!! I'd hitey!!

Bob
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Old 07-26-2010, 05:55 PM   #3
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Nice! Are those pablonos?
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Old 07-26-2010, 05:58 PM   #4
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My Phriend...you Philled that grate up goooood!
Excellent work!

BTW....maybe higher temp?
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Old 07-26-2010, 05:59 PM   #5
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Dang dude that is lookin mighty fine
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Old 07-26-2010, 06:00 PM   #6
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Quote:
Originally Posted by pomah25 View Post
Nice! Are those pablonos?
No. Those are just some banana peppers. Poblanos are usually much bigger - well wider anyway.

I use them to make "banana boats" for the kids since they don't like the spicier jalapenos.
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Old 07-26-2010, 06:45 PM   #7
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Quote:
Originally Posted by BobBrisket View Post
If you aren't running a diffuser, flip em skin side down towards the end. You will get the crispier skin. I likey!! I'd hitey!!

Bob
BINGO, what Bob just said, if that doesn't work, hit em for a few on that gasser in the background, just make sure you don't take your eyes off em, because those gas things are designed to 'light food on fire".
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Old 07-26-2010, 07:58 PM   #8
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I agree. Some skin side down, and/or a higher temp will make the skin more crispy and a better color.
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Old 07-26-2010, 08:47 PM   #9
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I had good luck with my poblanos this year, we used them in everything from chicken salad to sweet and sour chicken nuggets. Your chix look tasty.

As far as the color and crispness, I usually run my drum at around 350 and flip skin side down for the last leg. Don't wrap them, or tent them in foil to rest. The steam softens the skin. I usually let mine rest in a roaster with the lid askew for about half an hour before presenting.
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Old 07-26-2010, 11:39 PM   #10
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Quote:
Originally Posted by Hotrodhog View Post
BINGO, what Bob just said, if that doesn't work, hit em for a few on that gasser in the background, just make sure you don't take your eyes off em, because those gas things are designed to 'light food on fire".
On the gasser??????????
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Old 07-26-2010, 11:49 PM   #11
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Quote:
Originally Posted by Southern Home Boy View Post
The only thing I'd like is a little deeper color to the skin. Any of the Brethren out there have any ideas?
Use a rub with a little more sugar. Those look tasty as is though!
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Old 07-27-2010, 10:10 AM   #12
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Pat birds dry, season skin let birds set fridge uncovered a couple of hours to air dry.
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Old 07-27-2010, 10:17 AM   #13
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Had a crowd going in the drum. Chick and peppers look great! The deer loved my peppers.ALL of them!
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Old 07-27-2010, 10:32 AM   #14
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Quote:
Originally Posted by Norcoredneck View Post
Pat birds dry, season skin let birds set fridge uncovered a couple of hours to air dry.
I dried 'em off pretty good, but didn't let them air dry. I might try that next time. I'm afraid if I season them prior to "drying", the salts in the rub will just draw out the moisture from the flesh.

When I do my butts and ribs, I'll dry them off, rub 'em down and then seal them up in a ziploc bag to sit in the fridge for a few hours. The rub draws some of the moisture out of the meat and makes a marinade.

Of course, that's inside a plastic bag.... It might be different if they were in an open dish in the bottom of the fridge.
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Old 07-27-2010, 10:45 AM   #15
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Looks good to me
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