Cherry wood Grilled Chicken

[Jim Lampe]

Spatchcock bird marinated overnight in Wicker's then seasoned today with Penzey's Northwoods.

a few Yukons stringing along. cherry wood for smoke flavour on the 22"WSM sans the waterpan.

about 350ºF for an hour or so...
Seasoned asparagus replaced Mr. Little after he hit the internal temp of 170ºF...

soon, everything was cooked fine, plated and ready to eet!

The shé~cone was fantastic! Thank you for viewing

 

[Michael C.]

YUM!!!! That looks really good!!!!!

 

[Gary H. NJ]

Chicken with no waterpan at fairly high heat is the way to go. Another delicious dinner Jim. Say, your chick looks like she's showing off her biceps. Just saying...

 

[Mike Coffman]

Beautiful chicken Jim! Your whole meal looks very delicious!

 

[Ray Crick]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Say, your chick looks like she's showing off her biceps. Just saying... </div></BLOCKQUOTE>
LOL! Ha!

 

[Don Cash]

Haven't tried that method yet. Sure does look good. What's on the asparagus, looks like some heat?

 

[Bill W. Michigan]

I could eat that whole chicken and ask for more!!

 

[Kevin L (NKY)]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Spatchcock bird marinated overnight in Wicker's then seasoned today with Penzey's Northwoods.

a few Yukons stringing along. cherry wood for smoke flavour on the 22"WSM sans the waterpan.

about 350ºF for an hour or so...
Seasoned asparagus replaced Mr. Little after he hit the internal temp of 170ºF...

soon, everything was cooked fine, plated and ready to eet!

The shé~cone was fantastic! Thank you for viewing

</div></BLOCKQUOTE>

Jim;

That wire you have holding the potataos on did you buy that or make it? if you bought where? I like that and want a couple. This is one nicely put together comfort meal very well done.

 

[Jim Lampe]

thanks guys

Don, the 'gus was sprinkled with red pepper flakes and Kevin, you can find "that wire" right here.

 

[Andy Beers]

Looks awesome

 

[Kevin L (NKY)]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
thanks guys

Don, the 'gus was sprinkled with red pepper flakes and Kevin, you can find "that wire" right here. </div></BLOCKQUOTE>

Jim thank you that is just the info I needed. I am going to go to ACE this week.

 

[Morgan C.]

Nice job Jim! Great looking chicken and sides!

 

[Mark Skeet]

The absolute best way to cook chicken. Looks like you nailed it again Jim.

 

[Mitch J]

I'm a big fan of Penzey's Northwoods and chicken...looks great!

 

[Jeff R]

Looks good from here. I too really like the spatched

 

[Greg in Utah]

You guys keep tempting me to do a Penzeys order...

Everything looks great Jim!

 

[John Solak]

Fine looking chicken Jim!!

 

[Russell McNeely]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Vaillancourt:
You guys keep tempting me to do a Penzeys order...
</div></BLOCKQUOTE>

Yes, me too!
Everything looks terrific, Jim!!

 

[Todd H.]

Jim, like all of your cooks this one is excellent. Very nice.

 

[Bob Correll]

That's a flat out terrific looking cherry wood smoked grilled Penzey's Northwoods spatchcock chicken Jim!
whew!

Super looking sides too!