Spatchcock Yard Bird


 

Dwain Pannell

TVWBB Hall of Fame
I am pretty much a weekend warrior when it comes to brewing and smoking. When Sunday afternoon rolls around we're in kinda prep mode for work Monday AM. It's a sad time for sure because I love to cook and brew on the deck. This weekend was raining all day Saturday and Sunday but I set up the Dallas Cowboys Blue EZ UP and made it happen anyway.

Today's cook was chicken.

I brined it in salt water, a bay leaf and red pepper flakes. I removed the backbone and basted it with an egg and vinegar wash in attempt to get crispy skin. Then I hit it with some Weber Mango Lime Rub.



I put the coal to it, again, in an effort to get crispy skin



Then I hit it with some home made BBQ Sauce we call Hank's -- a buddy of mine who I got it from about 10 years ago.





I got a couple pieces of the breast and a wing served along side an herb pasta and okra and tomatoes.



I owe, I owe, so off to work I go. Boo Hiss.
 
That's my favorite chicken smoking setup, and your's looks really good, Dwain. It's been a while since I glazed any chicken. What's Hank's sauce like? It sure looks good on that bird. I'll have to try that Weber mango lime rub.
 
Dwain, will you share Hanks sauce recipe with us? I'd love to try it, your bird looks great!
 
That's my favorite chicken smoking setup, and your's looks really good, Dwain. It's been a while since I glazed any chicken. What's Hank's sauce like? It sure looks good on that bird. I'll have to try that Weber mango lime rub.

Dwain, will you share Hanks sauce recipe with us? I'd love to try it, your bird looks great!

I'll post it soon. It's a good recipe I've been using on chicken for a decade.
 

 

Back
Top