S
Smiter Q
Guest
Hi all,
Still trying new things for my first spring/summer season of grilling. Having a great time reading through the postings, and learning a heap as I go. Have about 10 hours read in the UDS threads,, and I am inspired to try one of these in the fall time. Too blasted hot in central Texas to try to burn a 55 drum now.
Anyhoot... last night I tried my first SPATCHCOCK chicken on my little uni-flame grill. I made a mexican style adobo paste, augmented with mexican oregano, salt, pepper, cumin, dried chili, and a little cinnamon. Rubbed it all over, and under the skin. Let it sit for 24 hours in the fridge. Smoked it indirect over a water pan for over an hour, and than finished it up over direct. I used pecan wood for some smoke flavor that was sweet and just right.
QUESTION:
Some places along the net suggest to cook first 15 minutes breast side down.. and other say to keep it bone side down whole time. I decided to keep it bone side down and not flip, as I thought presentation would be better that way. I am open to thoughts on this, and those who do flip.. vs. those who don't.
Thanks for the help and thoughts!
Brian
---------------------------------
PS...
Posted my first thread this weekend..
which explains/shares more of the "AWAKENING"
of smoke and flame that has happened to me this spring and summer.
http://www.bbq-brethren.com/forum/showthread.php?t=89110
-----------------------------------
MY first spatchcock butchering job... removed the keel bone too, so it would lay flat as can be
The ADOBO paste/marinade... messy as hell!
Used some apple bacon to keep the breast moist.. as it was finishing up over direct heat.
The final SPATCHCOCK... yum yum.. and it looked great!
Still trying new things for my first spring/summer season of grilling. Having a great time reading through the postings, and learning a heap as I go. Have about 10 hours read in the UDS threads,, and I am inspired to try one of these in the fall time. Too blasted hot in central Texas to try to burn a 55 drum now.
Anyhoot... last night I tried my first SPATCHCOCK chicken on my little uni-flame grill. I made a mexican style adobo paste, augmented with mexican oregano, salt, pepper, cumin, dried chili, and a little cinnamon. Rubbed it all over, and under the skin. Let it sit for 24 hours in the fridge. Smoked it indirect over a water pan for over an hour, and than finished it up over direct. I used pecan wood for some smoke flavor that was sweet and just right.
QUESTION:
Some places along the net suggest to cook first 15 minutes breast side down.. and other say to keep it bone side down whole time. I decided to keep it bone side down and not flip, as I thought presentation would be better that way. I am open to thoughts on this, and those who do flip.. vs. those who don't.
Thanks for the help and thoughts!
Brian
---------------------------------
PS...
Posted my first thread this weekend..
which explains/shares more of the "AWAKENING"
of smoke and flame that has happened to me this spring and summer.
http://www.bbq-brethren.com/forum/showthread.php?t=89110
-----------------------------------
MY first spatchcock butchering job... removed the keel bone too, so it would lay flat as can be
The ADOBO paste/marinade... messy as hell!
Used some apple bacon to keep the breast moist.. as it was finishing up over direct heat.
The final SPATCHCOCK... yum yum.. and it looked great!
