CeramicChef Posted May 13, 2017 Report Posted May 13, 2017 Those are some kind of tasty looking cooks!
Aussie Ora Posted May 14, 2017 Report Posted May 14, 2017 Back on topic - love spatchcocked chicken. I usually inject my bird overnight with Butcher BBQ Bird Booster. Then, liberally dust the outside with Plowboy's Yardbird. I cook direct, skin side up, on the upper grate with a dome temp of 375F until the bird is almost done, then ramp up to 425F and flip over for skin side down until crispy. For a short cook like this, I don't use the smoking pot. Just a few chunks of a nice fruit wood on the coals - cherry or peach. Nice road killSent from my SM-P600 using Tapatalk 1
