Spatchcock Chicken tutorial inspired me

[Pappy]

The Spatchcock Chicken tutorial inspired me to cook some chicken on the weber performer. I don't have a good homemade chicken rub, so I use the Chris Lilly, smoked turkey breast rub recipe from the Big Bob Gibson BBQ book.

I didn't brine, there wasn't time for that. Bought the chicken on the way home from work. From what I found in the Brethren "Search", half the people brine, the other half don't.

Tasted great and came out moist. 1 1/2 hours at 350. Internal Temp of 175-180. Most of the skin was crunchy enough to eat. Shared that with the dogs. They also thought the skin tasted great.

Also used the "Wire in the vent" trick to help keep the 350 degrees.

 

[Boshizzle]

Wow, nice job!

 

[Pappy]

Dude! You crack me up with your pics. :laugh: :laugh: :laugh: I like it!

 

[fnnm358]

Man that looks great
Fine job

Sent from my SPH-M820-BST using Tapatalk

 

[Phubar]

Phabulous!:thumb:

 

[rondini]

Spatchcock is a great way to cook em up. :thumb: on your cook, looks mighty tasty.

 

[King]

Wow, nice job!

I concur...

Once you go spatchcock, you never go back.

 

[GreenDrake]

I always spatch, but then split the bird for ease of moving/plating.

 

[Groundhog66]

Definitely my favorite way to do chicken, very nicely done :thumb: