Grilled Spatchcock Bird


 

Jim Lampe

TVWBB 1-Star Olympian
Cut up a 4½ pound bird then marinated in World Harbors fajita sauce for hours

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rather large sweet potatoes were skinned & cut in half, oiled then skillet'ed in the oven

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checked on the chicken after 25 minutes...

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then again after 50 minutes...

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removed the bird at a 168ºF temp.... served supper with the swe'taters & broccoli
...and as you can see, the shaker on my Mural of Flavour seasoning went berserk on me...

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but the chicken was good, not much fajita flavour there... but still tasty.

liz brought home some bacon cup makers the other day... thought I'd try'um out...
only had THICK bacon to use... here it is ▼

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stayed together alright... but thinner longer bacon would work better...
only had jerky to fill the cup with...

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Thank you for stoppin' by!
 
That is a great looking plate , brother. And the bacon cup of jerky is just beyond amazing. You are a carnivore's carnivore.
(I mean that as a compliment) ;)
 
The cook looks amazing,as always.
But I don't know how many times Pammi and I have goofed on those bacon cups! Very nice to see you put them to good use!
 
Great looking meal Jim, the color on that chicken looks perfect. I really like the bacon and jerky idea, nicely done.
 
Unreal color on that bird Jim!
Plate of goodies looks fantastic!
Did you get the meat sweats from that cupcake? :)
 

 

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