Newbie and chicken

skip evans · Jul 15, 2009

I am about to put two spatchcocked chickens on a new Weber. What temp and time do I need to work with? Can a Fatty be done at the same time?

bacardi2001 · Jul 15, 2009

here you go

and i dont see why not

millsy · Jul 15, 2009

That's a great chart

C Rocke · Jul 15, 2009

skip evans said:
I am about to put two spatchcocked chickens on a new Weber. What temp and time do I need to work with? Can a Fatty be done at the same time?

Is this THE DQ "Skip" Evans from Friendswood?

skip evans · Jul 15, 2009

NO, I am THE "Skip Evans" from Alvin, Tx.

C Rocke · Jul 16, 2009

skip evans said:
NO, I am THE "Skip Evans" from Alvin, Tx.

Apologize - Alvin is a great place. There is a person in Friendswood - Same name (What are the chances) - Worked with him and known him for 25 years. What a co-inky dink!

vermin99 · Jul 16, 2009

Great chart. Thanks for sharing

ljh34465 · Jul 16, 2009

Skip - I did mine last night at 350 indirect for 90 minutes - you can see pics of my post this AM.

ljh34465 · Jul 16, 2009

Bacardi, great chart - thanks

GreasePig · Jul 16, 2009

That chart was awesome!

BUT... Someone needs to explain to me why anyone would want to smoke Chocolate Ganache

CHOCOLATE GANACHE? SMOKED? hmmmmm....

bacardi2001 · Jul 16, 2009

i also use this one comes in handy

GreasePig · Jul 16, 2009

Thanks Bacardi! I printed them both and I have a feeling they will both be laminated and put in a place of honor. (The wifes recipe files!)

bacardi2001 · Jul 16, 2009

i laminated mine

Newbie and chicken

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