How i do my Spatch...pRon

[Fwismoker]

HIGH HEAT That's the secret to juicy meat and edible skin. Today was Island Spice Jamaican Jerk. I start out by pre heating the mini wsm to 300-325 and put it on.. the temp will drop a little when it first goes on. I'll let it heat go all the way up towards 400 but back it down to 350 for the majority of the cook.

When the IT gets up to 150 don't be afraid to open it up to really crisp the skin.

1 1/2 to 2 hours is plenty of time for the bird to soak up some smoke so don't think you have to go low and slow on chicken. High heat/no brine for the tastiest juiciest chicken you'll see. If you've thought about making a mini then do it.... if only for the chicken then do it. lol It'll be the best you've had.

 

[cowgirl]

Looks delicious! I'm a high heat poultry fan too. :thumb:

 

[jeffturnerjr]

Looks delicious! I'm a high heat poultry fan too. :thumb:

Exactly... I've never been a low and slow chicken guy.

 

[Garrett]

That looks JUICEY!!

 

[BMCSRET]

Perfection!

 

[Fwismoker]

That looks JUICEY!!

Thanks everyone...and yes it was as juicy as it looks..lol Everytime i see people cooking under 300 i just shake my head:roll:, if only they knew better.:grin:

 

[rondini]

Spatchcock & hot & fast the only way in my book as-well.
Your picts are a perrrffffect example. :thumb:

 

[mrbill]

looks like you hit both nails! crispy skin AND perfectly done chicken.

 

[1911Ron]

Tasty! :clap:

 

[chambersuac]

Nicely done.

 

[VoodoChild]

Spatchcock & hot & fast the only way in my book as-well.
Your picts are a perrrffffect example. :thumb:

I Learned that here and have never looked back ! :idea: :clap: :clap2::grin: