PDA

View Full Version : Pecan Smoked Terriyaki Brined Spatchock Chicken (prOns)


smokerpete
09-22-2011, 03:44 PM
Brined a fresh Foster Farms Chicken for 5 hours using the following:

Gallon of Water
Cup of Sugar
Cup of Kosher Salt
1 Cup (8 fl oz) KC Masterpiece Honey Terriyaki Marinade

Spatchcocked the Chicken and rubbed ON/Under the skin with EVOO and Jan's Dry Rub. The menu will include Potato Wedges roasted in the SRG, and Corn on the cob.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/TerriyakiBrinedSpatchcock09212011/TerriyakiBrine1.jpg

Preheated the MAK 2 Star Pellet Smoker-Grill to SMOKE (180) using Pecan pellets. Inserted the Terriyaki Brined Spatchcock Chicken for 2 hours of Smoke.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/TerriyakiBrinedSpatchcock09212011/TerriyakiBrine2.jpg

The MAK 2 Star produces volumes of Smoke on the SMOKE and other low temperature settings. After 2 hours of Smoke the thickest part of the breast was at 110F and I Bumped the temperature to 325F until the Internal Temperature reached 165F.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/TerriyakiBrinedSpatchcock09212011/TerriyakiBrine3.jpg

While the Terriyaki Brined Spatchcock Chicken was being scrumptiously prepared in the MAK 2 Star, it was time to prep the scrubbed potatoes. Cut the potatoes into wedges and coated them with Annie's Roasted Garlic EVOO and Johnny's Garlic Spread Seasoning.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/TerriyakiBrinedSpatchcock09212011/TerriyakiBrine4.jpg

I believe it's important for me to document in detail all my cooks so I can better time when to prep and cook the sides and garnishments. After checking my "Little Black Book" I know that the Terriyaki Brined Spatchcock Chicken will take 3 hours 15 minutes. Add 20 minutes of resting under a foil tent bringing the total time to ~ 3 hours.

It will take ~50 minutes for the Potato Wedges to roast in the SRG ... All I need is some simple math to determine when to insert the spuds in. The Infrared SRG does not require preheating but I just can't bring myself not to. Set the SRG on HIGH with the Lid Open. 15 minutes later I closed the lid for 5 minutes to brown the tater wedges a bit. Finished the Potato Wedges with the Lid Open.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/TerriyakiBrinedSpatchcock09212011/TerriyakiBrine5.jpg

After 2 hours of Smoke @180F, it took another hour and 5 minutes @325F for the IT to reach 165F. Here's the golden brown Pecan Smoked Terriyaki Brined Spatchcock Chicken before being tented under foil for 20 minutes.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/TerriyakiBrinedSpatchcock09212011/TerriyakiBrine7.jpg

Potato Wedges turned out great along with the Corn on the cob, which took 25 minutes from start to finish using the Camp Chef Triple Burner Stove.

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/TerriyakiBrinedSpatchcock09212011/TerriyakiBrine8.jpg

The money $shot ... A golden Pecan Smoked Terriyaki Brined Spatchcocked Chicken Leg, Thigh, and Wing Drumette with an ear of Corn and a side of Potato Wedges ... Man-Oh-Man - was it ever exquisite and the entire meal was prepared outside in 98F weather keeping the house cool!! ... Bon Apptit

http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/TerriyakiBrinedSpatchcock09212011/TerriyakiBrine9.jpg

BBQ4FUN
09-22-2011, 03:58 PM
Sure looks good!! I have yet to do chicken.

fingerlickin'
09-22-2011, 05:08 PM
Very nice work! I had one of those infared fryers in my cart the other day, then I changed my mind but maybe I shouldn't have. How do you like it?

smokerpete
09-22-2011, 05:30 PM
It's a poultry cooking machine!! Works great on other items too like potatoes, etc. Have had it quite a while now and don't regret it. You can't beat the results for Chickens and Turkeys.

whodeyQ
09-22-2011, 07:34 PM
WOW that looks good :clap2: