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Thread: Spatchcock or whole?

  1. #11
    TVWBB Hall of Fame Dwain Pannell's Avatar
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    Apple. That was a few yrs ago -- had to go back and check.

  2. #12
    TVWBB Guru Timothy F. Lewis's Avatar
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    Whole, kettle, blanket of woven bacon over the breast! For serving, I lift the breasts off and slice across for beautiful plate show, legs and thighs crossed at the foot of the platter.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  3. #13
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    Quote Originally Posted by Dwain Pannell View Post
    I have to go the other way fellas. Nothing like the Norman Rockwell with the whole bird on the platter. What can I say: I am a traditionalist.
    I'm the same way, but more importantly, so is the redhead!!!

  4. #14
    TVWBB Platinum Member Phil Perrin's Avatar
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    Rusty, sorry it's taken me so long to get back. I use the Weber charcoal baskets in a v shape towards the back of the kettle and a drip pan underneath. Dark meat towards the back with the charcoal. I know I have a pic somewhere. I may have to move it from PB to post it here.
    Lagers and pilsners and ales, oh my!

  5. #15
    TVWBB Platinum Member Phil Perrin's Avatar
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    Rusty, here you go! Last year's beauty!
    [IMG]Untitled by Phil Perrin, on Flickr[/IMG]
    Lagers and pilsners and ales, oh my!

  6. #16
    TVWBB Wizard Rusty James's Avatar
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    Thanks, Phil!

    Neat setup!

    I like your grill handle too.
    Last edited by Rusty James; 10-21-2017 at 04:01 PM.
    18.5", 18.5", 14.5", & Royal Oak Lump / Briquettes

  7. #17
    TVWBB Olympian Cliff Bartlett's Avatar
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    I'm with Dwain. Traditional. Stuffed and on my 26er.

    Weber OTG 26.3/4" Kettle, Weber Silver 22 1/2 " Kettle (2), Blue Performer, Jumbo Joe, Smokey Joe (49er Edition), WSM 22 1/2 ", WSM 18 1/2, WSM 14 1/2"

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