Spatchcocked Chicken Monday Dinner

[Lew Newby]

Monday dinner was a 6 lb. Spatchcocked Chicken. I only got 1 picture. Roasted Garlic Potatoes and Broccoli were the sides. I dry brined the bird for 8 hours and smeared it with herb Butter before putting it on the top cooking grate. I cooked it at 400° F using Cabela's Cherry pellets. The bird came out moist, tasty, and had bite thru skin. I don't try to get crispy skin on these cooks. The leftover chicken was just enough for today's Jambalaya. Sara came up with a recipe for Tex-Mex Jambalaya that uses Salsa and I tweaked it. The family really likes it.

I'm enjoying being able to cook on the Smokefire without help. Life is good.

Potatoes, and Broccoli were the sides. . I

 

[Mark Silver]

That’s a big chicken.

 

[BFletcher]

That meal looks delicious and I'm very happy for you on being able to cook on your SmokeFire. You are loved!

 

[Tony Coloma]

6 pounds?! Wow. Dino chicken. Costco sized
Great job on keeping it moist.

 

[Bob Bailey]

Making this fat man hungry Lew! Man, does that look tasty.

 

[Rich Dahl]

Great cook Lew as always. Never done a Spatchcocked Chicken. Got to give that a try.

 

[JohnTak]

Nice big chicken! The ones around here are small. The dinner looks great.

 

[Bob Bass]

Love that bite through skin !

 

[timothy]

Looks perfect!

 

[Colin]

Good job, Lew. The whole table looks good.

 

[Jabe G]

That looks great!

 

[Tim Campbell]

Absolutely nailed that, Lew. My address to follow.

 

[Harland Pattonese]

Good looking bird. Hadn’t tried butterflying one but I may after seeing this.

 

[Brian B Atlanta]

Great job Lew its the only way I do a whole chicken Spatchcocked do my Turkey on my UDS the same they cook so much faster.