Just a little Tri Tip and boy was it juicy.

[CeramicChef]

Those are some kind of tasty looking cooks!

[Aussie Ora]

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 kill

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[tony b]