We have this local pig farm that also sells chickens every couple of months. They are always huge but also very meaty and taste amazing. This one was 3,5kg!!
Spatchcocked it, then used my favorite rub to dry brine it for 48 hours. Let it dry in the fridge for a couple of hours before it got the grill.
Because we had the time, cooked it l&s bone side down for about 3 hours, then lowered the gate and flipped it to crisp up the skin.
It was simply amazing, misses said it was the best chicken I've ever done. Crispy skin, juicy as hell and near perfect temp differences between white and dark meat.
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Spatchcocked it, then used my favorite rub to dry brine it for 48 hours. Let it dry in the fridge for a couple of hours before it got the grill.
Because we had the time, cooked it l&s bone side down for about 3 hours, then lowered the gate and flipped it to crisp up the skin.
It was simply amazing, misses said it was the best chicken I've ever done. Crispy skin, juicy as hell and near perfect temp differences between white and dark meat.
Verzonden vanaf mijn iPhone met Tapatalk
Good use of the Santa Maria
