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.
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:
and the asparagus dusted with a little romano:
the plated bird:
the spread:
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:
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!
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.
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:
and the asparagus dusted with a little romano:
the plated bird:
the spread:
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:
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!
