BGE

[Jeff]

I actually started noticeably salivating.

[Texas Ranger]

Pavlov would have had you as a case study.  But yeah, y'all hush, close to supper.

[Norm]

Last nights meal. Spatchcocked chicken, new potatoes baking and rhubarb crisp. 




And the view out back while cooking.

[Raider Bill]

Spatchcocked chicken?

Rhubarb Crisp sounds great, been 40 years since I've had that.

[Larry]

I did a google to find out just what a spatchcocked chicken is...so now the question is how does one taste?

Since your chicken looks delicious I stopped by the store and picked me up one of them chickens to try tomorrow.  No egg but I do have a smoker.

Open to suggestions.

[Norm]

Sorry about that, it's a whole chicken that you remove the backbone from and then use a knife to cut through the wishbone. This allows it to lay flat while cooking.

Larry I brine mine for about 6-8 hours but that's not necessary to do. I then spray on olive oil put a light coating of a rub and cook at around 275°F until done. Your smoker will work great as that's kind of what the egg mimics.

They taste great as long as it's not overcooked. Very moist and tasty.

[Larry]

Anything that tastes that delicious has to be bad for ya or illegal...or maybe both. ;D

I cooked a 4 pounder for 4 hours at 250-275 on a shallow pan to keep it moist.  The skin turned black by the time it was done and I didn't eat it.

Larry...off to find a 20 pound chicken...them little ones ain't near enough when your hungry. 8) 8) 8) 8)

[LeeB]

Do a small turkey. They're great smoked that way.

[SwampDonkey]

I'll be cooking out there today. I just don't know what yet since I've been batching it all weekend and didn't thaw anything out. :-\

I tried to make a pizza on Tammy's pizza stone in our gas grill and the stone broke. :-\

I ain't eat'n noth'n unless it's been inspected.  :D :D :D