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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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05-18-2011, 07:56 PM
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#1 |
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is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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1st Spatchcock Chicken with Pepper Jelly and Blues Hog
I didn't get this in the smoker over the weekend, so I gave it a try in the oven. First attempt at the spatchcock and it turned out better than I expected. Meat is resting right now. Leftovers will go toward some chicken fried rice tomorrow or Friday.
 
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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05-18-2011, 08:16 PM
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#2 |
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Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Looks pretty good.
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www.facebook.com/BarkinDawgsBBQCatering |
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05-18-2011, 10:33 PM
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#3 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Good looking bird!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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