APL'S Grilled Whole Spatchcock Chicken

Ross in Ventura

New member
Jackie gave me BBQ 25 by Adam Perry Lang for Christmas I already had Serious Barbaque by him. This Spatchcock chicken is wonderful.
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The Raws.
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The Brine
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In the fridge for 6-hrs.
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On a raised grid @300* with apple and cherry wood for smoke.
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Pulled @ 165* internal.
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Rested for 10-min.
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Served with Fresh Asparagus and Garlic Mashed Potatoes. This Chicken has a wonderful flavor and texture, very pleasing to the palette. I well make this again and again. Serious Barbecue and BBQ 25 books are worth having for the serious Cook.:chef:

Recipe:http://www.bonappetit.com/blogsandforums/blogs/badaily/2010/05/winner-butterflied-chicken-rec.html

Thanks for lookin.

Ross
 

Cooksie

Well-known member
Site Supporter
That is one beautiful bird. I'm envious of that egg too. I just noticed that it is personalized.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Wow! Beautiful photos, Ross - nice job!

I have Adam Perry Lang's "Serious Barbecue", too, and love it!

My brother and one of his friends competed next to Adam at a competition in New York a few years ago (I think it may have been Lake Placid). Rob said that Adam is as nice a guy as he is talented.

Lee
 
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