1st Spatchcock! w/ pron

[Redheart]

Thank you gentlemen for all your comments and suggestions concerning the smoking of this bird. It turned out wonderful. On the menu tonight was the spatchcock chicken, of course, foil wrapped herbed new potatoes, foil wrapped asparagus seasoned with lemon juice, herbs and butter. For dessert I roasted some pears with a little butter, nutmeg, cinnamon and cloves.

I soaked the bird in a brine of salt, sugar, garlic, rosemary, thyme, oregano, marjoram, ground red pepper and ground black pepper for 4 hours. After drying the bird she was rubbed with olive oil, lemon juice, tarragon, rosemary, onion and garlic powders, paprika and a little red pepper powder. Here she is going into the smoker at 225. She went for a little over 3 hours, was tented for 20 minutes. Used mesquite hunks for the smoke flavor.

http://i776.photobucket.com/albums/yy44/Redheart_of_the_13moons/Pron090829_02.jpg

After an hour and 15 minutes I added the foiled potatoes. I placed the asparagus along side the potatoes when I removed the bird for tenting and setting in the cooler. I placed the pears on when I pulled the asparagus and potatoes.

Here is the potatoes dusted with a little romano:

http://i776.photobucket.com/albums/yy44/Redheart_of_the_13moons/Pron090829_06.jpg

and the asparagus dusted with a little romano:

http://i776.photobucket.com/albums/yy44/Redheart_of_the_13moons/Pron090829_07.jpg

the plated bird:

http://i776.photobucket.com/albums/yy44/Redheart_of_the_13moons/Pron090829_09.jpg

the spread:


http://i776.photobucket.com/albums/yy44/Redheart_of_the_13moons/Pron090829_10.jpg


My friend Greg, his wife Heather and their little girl Rebekah sat down for a leisurely meal while the pears roasted on. After about 30 minutes on the grill I left the table and turned the pears over. I pulled and plated them 15 minutes later.

And now for dessert:

http://i776.photobucket.com/albums/yy44/Redheart_of_the_13moons/Pron090829_12.jpg

Everything turned out wonderfully delicious. You can bet I will be doing a spatchcock again real soon. This time I will mix up a little peri-peri pepper sauce. I crave the heat!

[Meat Burner]

Wow! That all looks great. Wish I was there to help you eat all that. Nice cook bro.

[firecracker jack]

Great looking bird! Those pears look delicious....beautiful dinner man!

firecrackerjack

[Crazy Harry]

mouthwatering!

[Bushwacker]

Man, That's some good looking eats there. Did you use "ground Cloves" on the pears?

[Captain Dave]

That bird is beautiful! Pears too!

[swibirun]

Great looking bird and a hearty spread!

[C-Town Smoker]

Great job on the chicken!!

[Rich Parker]

That is a nice bird. Pears look delicious too.

[chambersuac]

Great looking spread!

[BigJimsBBQ]

Way to go dude ....

[ljh34465]

That is one pretty bird - your brine and seasoning must have put it over the top. Gotta try those pears - it all looked great.

[Corwinn]

Awesome looking spread with great blends of flavor, well done.

[Abelman]

There's a feast, good job!

[Redheart]

Man, That's some good looking eats there. Did you use "ground Cloves" on the pears?

Ground nutmeg, ground cinnamon, ground ginger and ground cloves. basically a pumpkin pie blend of spices and of course the pat of butter. I rubbed the cut and seeded pears with a little fresh lemon juice to prevent the pectin from setting.

If you want you can of course add a little sugar to caramelize the top but I think pears are sweet enough.

[Phubar]

Very,very good looking eats!

[big brother smoke]

Nice eats!