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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-23-2013, 05:47 PM   #1
SmokingJo
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Default Spatchoked chicked super hot&fast in the kettle

Hi all,
first of all, I would like to thank a lot the brethren Chicagokp and Buccaneer for this illuminating recent post:http://www.bbq-brethren.com/forum/sh...d.php?t=161370

So, how to cook a great chicken in the kettle if you have only 70 minutes and your coals are cold?

I've came home at 7:50 p.m. from work.

First of all, coals in the chimney, a full big weber chimney, burn coals, burn!

In the meantime, I've taken an entire 2pounds chicken and I've spatchoked it.

Then rubbed with a italian paste made with chopped fresh rosemary, garlic, salt&pepper, above and under the skin.

Ok, it's 8:10, coals are glowing, time for the chicken to go in the kettle. All the vents fully open. Coals in one side, chicken on the indirect side.
After few minutes the temp of the kettle is above 450f!

After 45 minutes....ouch!, the handle is hot, I need to wear a glove to open the kettle and check:



68 celsius, 155 farenheit, in the breast. Pulled out, rest for 5 minutes, then ready to go at 9:00 p.m.:



Crissssspy skin, only with indirect heat!



The thight:



The breast:



Super tasty and hyper juicy! And please note that the chicken was not brined.

This will be my only method to go with chicken. Thanks BRETHREN!

Thanks for reading,
Gianni
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Last edited by SmokingJo; 05-23-2013 at 06:03 PM..
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Unread 05-23-2013, 05:56 PM   #2
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nice lookin' bird right there!
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Unread 05-23-2013, 06:07 PM   #3
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Welcome to the revolution Gianni!

Crispy skin, juicy tender meat, you did a great job on that!
I'd love a plate!
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Unread 05-23-2013, 06:11 PM   #4
SmokingJo
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Unread 05-23-2013, 06:11 PM   #5
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Great looking chook mate, skin looks nice
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Unread 05-23-2013, 06:52 PM   #6
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Bravo!!
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Unread 05-23-2013, 08:20 PM   #7
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Nice work ...I learned to do that HERE !!!! Best chicken I ve ever made since I got to this site. Never would have known any better I grew up being shown that meat (anykind) goes on top of fire !! not near fire !!
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Unread 05-23-2013, 09:51 PM   #8
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Nice looking bird ya got there! I've cooked low and slow and fast and hot and i too agree more heat more heat! i don't even put a bird on the smoker under 350 ever and usually if its just chicken i wont even use the SFB i just go indirect with 1 lit and one unlit chimney of lump and a few fist sized pieces of wood right in the main compartment and it's quick and damn good!
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Unread 05-23-2013, 09:59 PM   #9
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Great looking chicken!

KC
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Unread 05-24-2013, 01:37 PM   #10
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Nice looking bird
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Unread 05-24-2013, 04:51 PM   #11
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Thank you all guys!
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Unread 05-24-2013, 05:21 PM   #12
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Excellent. Y'all have convinced me. OK. I have a nice roasting hen in the freezer, about 5~6 lbs with the innards. Now I have a plan too.
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Unread 05-24-2013, 06:13 PM   #13
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You got me in hot water, Kirk and Gianni.
I showed the lady of the house and she looked at me and said
"YOU haven't done chicken in a MONTH!"
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Unread 05-24-2013, 06:18 PM   #14
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Quote:
Originally Posted by buccaneer View Post
You got me in hot water, Kirk and Gianni.
I showed the lady of the house and she looked at me and said
"YOU haven't done chicken in a MONTH!"
Not only that, it better farkin' work!
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Unread 05-24-2013, 06:21 PM   #15
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Quote:
Originally Posted by deguerre View Post
Not only that, it better farkin' work!
I'll buy a chook.
You pick a time.
We will cook them together.
We'll call it...I dunno...a "throwdown".
You never know , it might catch on...?
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