Frank H
TVWBB Gold Member
I've been threatening to smoke a spatchcocked chicken on my smoker for a while now , so today I decided to go for it. Supermarket had some smallish fryers on sale pretty cheap so I grabbed one.
butterflying the bird was actually pretty easy (although , I didn't exactly accomplish it with what you'd call surgical precision)
anyhoo! Split the bird , sprinkled it with McCormacks lemon pepper seasoning and it was ready to go on the fire.
Set up the fire with no water pan , full ish ring of charcoal.... mixture of lump and briquettes....let er get hot and threw the bird on about 3:30 this after....
fast forward to 4:40 or so and the temp has hit 165 and its time to remove the chicken from the fire....that is the backbone there on the grate....we don't waste nothin round heah!
i will try for a plated pic later. If you click on this thumbnail , you can see all the pics in the album.....
just a bit of an update......we ate this and I have to say it was stupendous! Moist , juicy , smoky , succulent roasted chicken! OMG , was it good. I cooked it fairly hot so the skin was crispy , which was nice. The breast stayed nice and moist and the smoke flavor was there but not overpowering. The lemon pepper was probably a waste because the smoke covered the citrus , I think. But it was peppery , so that was good. I will def do this again soon.
butterflying the bird was actually pretty easy (although , I didn't exactly accomplish it with what you'd call surgical precision)
anyhoo! Split the bird , sprinkled it with McCormacks lemon pepper seasoning and it was ready to go on the fire.
Set up the fire with no water pan , full ish ring of charcoal.... mixture of lump and briquettes....let er get hot and threw the bird on about 3:30 this after....
fast forward to 4:40 or so and the temp has hit 165 and its time to remove the chicken from the fire....that is the backbone there on the grate....we don't waste nothin round heah!
i will try for a plated pic later. If you click on this thumbnail , you can see all the pics in the album.....
just a bit of an update......we ate this and I have to say it was stupendous! Moist , juicy , smoky , succulent roasted chicken! OMG , was it good. I cooked it fairly hot so the skin was crispy , which was nice. The breast stayed nice and moist and the smoke flavor was there but not overpowering. The lemon pepper was probably a waste because the smoke covered the citrus , I think. But it was peppery , so that was good. I will def do this again soon.
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At Jim Lampe.
You actually inspired me to cook this....
