Last Nights Spatchcock Salt and Pepper Chicken

L

Larry Wolfe

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• Jan 9, 2008

• #1

Simplicity at it's best! I spatched a small bird and seasoned liberally with kosher salt and pepper. Cooked indirect at 350* with a couple small chunks of hickory until the breast hit 163*. I also made some fried jasmine rice with leftover grilled pork chops, yum!

 

BobBrisket

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• Jan 9, 2008

• #2

Looking good..............REAL good. Beautiful color on that bird.

 

DaChief

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• Jan 9, 2008

• #3

BobBrisket said:

Looking good..............REAL good. Beautiful color on that bird.

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What he said!!!

 

J

jestridge

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• Jan 9, 2008

• #4

Very nice looking chicken

 

LMAJ

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• Jan 9, 2008

• #5

That looks great!

What's the point of Spatchcocking ( hee hee
(sorry - struck me as funny....)) a chicken???

 

L

Larry Wolfe

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• Jan 9, 2008

• #6

LMAJ said:

That looks great!

What's the point of Spatchcocking ( hee hee
(sorry - struck me as funny....)) a chicken???

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The chicken will let me................my wife won't! :mrgreen:

 

Norcoredneck

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• Jan 9, 2008

• #7

LMAJ said:

That looks great!

What's the point of Spatchcocking a chicken???

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Cooks quicker and more even.

 

B

blues_n_cues

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• Jan 9, 2008

• #8

great lookin' bird.

 

LMAJ

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• Jan 9, 2008

• #9

Norcoredneck said:

Cooks quicker and more even.

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Great - Thanks Norcoredneck - makes sense.

 

F

fnnm358

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• Jan 9, 2008

• #10

now that is a good looking bird

 

wlh3

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• Jan 10, 2008

• #11

Wow!! great looking chicken. I like the idea of spatch cocking the chicken for a faster cook:icon_cool

 

Smokin Gator

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• Jan 10, 2008

• #12

Gorgeous

 

B

Bottles 'n Bones BBQ

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• Jan 10, 2008

• #13

Larry Wolfe said:

The chicken will let me................my wife won't! :mrgreen:

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:mrgreen::mrgreen::mrgreen: