Spatchcock Chicken, Campfire Potatoes, and Beef Stew

Fake Farmer · 11-11-2013, 07:27 AM

Spatchcocked a chicken and embraced the fall weather. At the same time that I was cooking chicken on the kettle, my wife was putting together an amazing beef stew!

Spatchcocked and covered in McCormicks Montreal Chicken. The chicken marinated overnight in Italian Dressing. I planned on a brine of salt and brown sugar, but had to work on saturday night, and didnt have time. Cooked for 2 hours around 270 with a few small chunks of cherry wood. The skin turned out LOOKING beautiful, but was not crispy. Too tough. Think I shoulda gone half hour then direct to get a crisp. The potatoes and onions were delicious and so easy.

Found out Yuengling has a porter, and thought it was perfect for the weather. Built a fire with my 2 year olds "help". Gonna be enjoying this delicious beef stew over the next few days. Thanks for looking.

peeps · 11-11-2013, 07:43 AM

Nice looking, all around!

Phubar · 11-11-2013, 07:48 AM

Looks good!

Bonewagon · 11-11-2013, 08:34 AM

Very nice!

NeilH · 11-11-2013, 08:42 AM

Looks tasty.

sliding_billy · 11-11-2013, 08:47 AM

Great looking meal.

Fwismoker · 11-11-2013, 08:49 AM

You had me at spatchcock...and campfire :)

scayne62 · 11-11-2013, 08:50 AM

Looks delicious, I too spatched a chicken last night but failed as a brethen to take pics of the process, mine to turned out a perfect color, the skin was better than normal but still not as crunchy and bite through as I know it should be, had a hell of a time getting temp up on the IDS, time for her winter coat.

Diesel Dave · 11-11-2013, 08:52 AM

Dang that looks good

Garrett · 11-11-2013, 09:01 AM

That'll stick to your ribs!!! Looks good.

Fake Farmer · 11-11-2013, 06:57 PM

Thanks for the good words, Brethren.

Got some advice on cooking it high heat, like at 325-350. Was told it'll take care of any skin issues and make sure that it's crisp and crunchy. Was very happy with the meat quality, but it's great to learn something with every cook.

cowgirl · 11-11-2013, 08:40 PM

Not sure which I like best, everything looks fantastic!!

dwfisk · 11-11-2013, 08:49 PM

Yum! Spatch be good!

Tonybel · 11-11-2013, 09:08 PM

BBQDaddio · 11-12-2013, 12:51 AM

Chicken looks delicious. The chicken that you have there looks like a pastured raised hen.

So much flavor and texture compared to foster farms chicken but not as forgiving due to fat content.

I have had luck on the kettle half chimney of unlit charcoals banked to one side the other half of the chimney is fully lit and than poured over the unlit. Intake and exhaust vents wide open until thin blue smoke exits the kettle. Cooked indirect until 160. Skin side up.

With this method I noticed the skin is bite through and crispy with the meat really juicy. This has been my experience with the pastured hens at least here in Southern California.

11-11-2013, 07:27 AM	#1
Fake Farmer On the road to being a farker Join Date: 04-17-13 Location: Annapolis, MD	Spatchcock Chicken, Campfire Potatoes, and Beef Stew Spatchcocked a chicken and embraced the fall weather. At the same time that I was cooking chicken on the kettle, my wife was putting together an amazing beef stew! Spatchcocked and covered in McCormicks Montreal Chicken. The chicken marinated overnight in Italian Dressing. I planned on a brine of salt and brown sugar, but had to work on saturday night, and didnt have time. Cooked for 2 hours around 270 with a few small chunks of cherry wood. The skin turned out LOOKING beautiful, but was not crispy. Too tough. Think I shoulda gone half hour then direct to get a crisp. The potatoes and onions were delicious and so easy. Found out Yuengling has a porter, and thought it was perfect for the weather. Built a fire with my 2 year olds "help". Gonna be enjoying this delicious beef stew over the next few days. Thanks for looking.

11-11-2013, 07:43 AM	#2
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Nice looking, all around! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

11-11-2013, 07:48 AM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Looks good! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

11-11-2013, 08:34 AM	#4
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Very nice! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

11-11-2013, 08:49 AM	#7
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	You had me at spatchcock...and campfire :) __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

11-11-2013, 08:42 AM	#5
NeilH is one Smokin' Farker Join Date: 01-13-13 Location: Eastern NC	Looks tasty.

11-11-2013, 08:47 AM	#6
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Great looking meal.

11-11-2013, 08:50 AM	#8
scayne62 Full Fledged Farker Join Date: 02-03-13 Location: Hoopeston IL	Looks delicious, I too spatched a chicken last night but failed as a brethen to take pics of the process, mine to turned out a perfect color, the skin was better than normal but still not as crunchy and bite through as I know it should be, had a hell of a time getting temp up on the IDS, time for her winter coat. __________________ If it ain't smokin' it must be broken!

11-11-2013, 08:52 AM	#9
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Dang that looks good __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

11-11-2013, 09:01 AM	#10
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	That'll stick to your ribs!!! Looks good. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

11-11-2013, 06:57 PM	#11
Fake Farmer On the road to being a farker Join Date: 04-17-13 Location: Annapolis, MD	Thanks for the good words, Brethren. Got some advice on cooking it high heat, like at 325-350. Was told it'll take care of any skin issues and make sure that it's crisp and crunchy. Was very happy with the meat quality, but it's great to learn something with every cook.

11-11-2013, 08:40 PM	#12
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Not sure which I like best, everything looks fantastic!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

11-11-2013, 08:49 PM	#13
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Yum! Spatch be good! __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

11-11-2013, 09:08 PM	#14
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	__________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

11-12-2013, 12:51 AM	#15
BBQDaddio is one Smokin' Farker Join Date: 08-23-13 Location: San Gabriel, CA	Chicken looks delicious. The chicken that you have there looks like a pastured raised hen. So much flavor and texture compared to foster farms chicken but not as forgiving due to fat content. I have had luck on the kettle half chimney of unlit charcoals banked to one side the other half of the chimney is fully lit and than poured over the unlit. Intake and exhaust vents wide open until thin blue smoke exits the kettle. Cooked indirect until 160. Skin side up. With this method I noticed the skin is bite through and crispy with the meat really juicy. This has been my experience with the pastured hens at least here in Southern California. __________________ Q-ING on my: PBC, Weber OTG & Smokey Mountain.
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