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Old 11-11-2013, 07:27 AM   #1
Fake Farmer
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Join Date: 04-17-13
Location: Annapolis, MD
Default Spatchcock Chicken, Campfire Potatoes, and Beef Stew

Spatchcocked a chicken and embraced the fall weather. At the same time that I was cooking chicken on the kettle, my wife was putting together an amazing beef stew!

Spatchcocked and covered in McCormicks Montreal Chicken. The chicken marinated overnight in Italian Dressing. I planned on a brine of salt and brown sugar, but had to work on saturday night, and didnt have time. Cooked for 2 hours around 270 with a few small chunks of cherry wood. The skin turned out LOOKING beautiful, but was not crispy. Too tough. Think I shoulda gone half hour then direct to get a crisp. The potatoes and onions were delicious and so easy.

Found out Yuengling has a porter, and thought it was perfect for the weather. Built a fire with my 2 year olds "help". Gonna be enjoying this delicious beef stew over the next few days. Thanks for looking.
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Old 11-11-2013, 07:43 AM   #2
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Nice looking, all around!
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Old 11-11-2013, 07:48 AM   #3
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Looks good!
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Old 11-11-2013, 08:34 AM   #4
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Very nice!

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Old 11-11-2013, 08:42 AM   #5
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Looks tasty.
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Old 11-11-2013, 08:47 AM   #6
somebody shut me the fark up.
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Great looking meal.
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Old 11-11-2013, 08:49 AM   #7
somebody shut me the fark up.

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You had me at spatchcock...and campfire :)
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Old 11-11-2013, 08:50 AM   #8
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Location: Hoopeston IL

Looks delicious, I too spatched a chicken last night but failed as a brethen to take pics of the process, mine to turned out a perfect color, the skin was better than normal but still not as crunchy and bite through as I know it should be, had a hell of a time getting temp up on the IDS, time for her winter coat.
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Old 11-11-2013, 08:52 AM   #9
Diesel Dave
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Dang that looks good
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that still puts out some mighty fine Q
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Old 11-11-2013, 09:01 AM   #10
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That'll stick to your ribs!!! Looks good.
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Old 11-11-2013, 06:57 PM   #11
Fake Farmer
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Thanks for the good words, Brethren.

Got some advice on cooking it high heat, like at 325-350. Was told it'll take care of any skin issues and make sure that it's crisp and crunchy. Was very happy with the meat quality, but it's great to learn something with every cook.
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Old 11-11-2013, 08:40 PM   #12
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Not sure which I like best, everything looks fantastic!!
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Old 11-11-2013, 08:49 PM   #13
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Yum! Spatch be good!
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Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
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Old 11-11-2013, 09:08 PM   #14
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Lots of Weber Kettles ,2 WSM 18.5-14.5 ,Weber Genesis,Weber Q
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Old 11-12-2013, 12:51 AM   #15
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Chicken looks delicious. The chicken that you have there looks like a pastured raised hen.

So much flavor and texture compared to foster farms chicken but not as forgiving due to fat content.

I have had luck on the kettle half chimney of unlit charcoals banked to one side the other half of the chimney is fully lit and than poured over the unlit. Intake and exhaust vents wide open until thin blue smoke exits the kettle. Cooked indirect until 160. Skin side up.

With this method I noticed the skin is bite through and crispy with the meat really juicy. This has been my experience with the pastured hens at least here in Southern California.
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