spatchcock chicken and pig candy rolls

[Pugi]

I've cooked chicken about every way possible, except spatchcock. Seasoned the birds with Montreal chicken seasoning and on the UDS at 350*, my guess about 1 1/2 hours as both bird were a little over 5#'s. Pig candy rolls? Kinda, used brautworst and cut to about one inch lengths and rolled in brown sugar, wrapped with bacon and topped with brown sugar and my pork rub. Guess we will see, kinda a experimentation.

 

[bbqchicken]

Spatchcock is the way to go. I have never tried that montreal seasoning. Does it have a lot of salt content?

 

[Pugi]

45 minutes in and the pig candy rolls are almost done. The birds are starting to take some color. I may have to brush with some evoo to finish the skin.

 

[Pugi]

Spatchcock is the way to go. I have never tried that montreal seasoning. Does it have a lot of salt content?

Yes the salt is fairly high by taste, it also has a ton of garlic. Took off the rolls and hit the birds with evoo. Rolls almost overdone but still good. I get used to low and slow and with this 350* things happen fast.