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Old 04-04-2015, 04:40 PM   #1
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squashed/fried/smoked and delicious chicken on grill

so lets begin

first spatchcock the bird, dont need the backbone for supper

How to Spatchcock a Chicken - WSJ



then oil and season (going for a blackened chicken)



prep grill



get skillets ready, big one for cooking, little one for some wt



fixing to pop a tab and fire up grill, I will add as I go or tommorrow...lol
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Old 04-04-2015, 04:40 PM   #2
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got a fire going

and grill

a table spoon of olive oil in heated pan


drop in bird fat/skin down


cover with some wt

and cover, 20 min at 350 and





perfectly blackened....rub was cumin,sage,paprika,brown sugar, garlic and such

replace wts and another 20 min


pulled pan and covered in foil to let it rest

sampling

wow, alot more moist than a beer can chicken!!!!!!!


Our son is vegetarian, so I grill/smoked (apple wood) some faux chicken bits, indirect heat


chillin at fire it was cold...about 35*


his is done


feast time




and like I said earlier...this is now my go to chicken cooking way
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Old 04-04-2015, 05:51 PM   #3
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Mmmm, I saw "squashed" and thought of the veggie, not the bird. Upon seeing your pictures, I do believe some squash or sweet potatoes cooked up with some brown sugar and butter would go VERY nicely with it.

Spatchcocking a chicken is a high art of cuisine in my book. One of the best ways to cook a whole bird.
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Old 04-04-2015, 10:00 PM   #4
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I really have to try this! I always thought the best way to have a chicken was in a turducken. Done right, they are so moist and full of flavor,mmm!
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Old 04-04-2015, 10:18 PM   #5
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Limited data limit here so I didn't get to watch the video.

Tell me, what did you wrap it up in before you backed up over it with the bus?

Or, did you just throw it on the ground and all that stuff is over it is just dirt?


Honestly, neither idea sound very enticing !!!!!
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Old 04-05-2015, 07:30 AM   #6
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Looks yummy! How did you season the bricks?
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Old 04-05-2015, 09:00 AM   #7
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Quote:
Originally Posted by crazycal View Post
Looks yummy! How did you season the bricks?
I failed.....used cast iron and some big chunks of 6061-T6, however bricks would of been done classic style, rose range Tudor....always loved that "flavor"
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Old 04-05-2015, 12:39 PM   #8
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Mmm, thanks for sharing.

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Old 04-05-2015, 05:50 PM   #9
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Today was a moist as last night, def. Fastest way to cook a whole bird!!
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