Jerome D.
TVWBB All-Star
Nothing terribly exciting to see here, as I usually don't post pictures of my chicken cooks, but I got good results with this bird, so I figured why not.
Here's a photo of the spatchcocked chicken, seasoned both under the skin and on the outside with Dizzy Pig Raising The Steaks rub, plus a little dried parsley on the outside. After seasoning, I let the bird sit uncovered overnight in the refrigerator to dry out the skin. Also, some before and after action shots of the bird roasting on the Performer (lump charcoal, no smoke wood). I was too lazy to use a grill thermometer, but this was a high heat cook, probably 400+ °F.
Here's a pic of the chicken after it came off the grill, plus a plated shot of the disassembled bird. The skin was nice and crispy. Thanks for looking!
Here's a photo of the spatchcocked chicken, seasoned both under the skin and on the outside with Dizzy Pig Raising The Steaks rub, plus a little dried parsley on the outside. After seasoning, I let the bird sit uncovered overnight in the refrigerator to dry out the skin. Also, some before and after action shots of the bird roasting on the Performer (lump charcoal, no smoke wood). I was too lazy to use a grill thermometer, but this was a high heat cook, probably 400+ °F.
Here's a pic of the chicken after it came off the grill, plus a plated shot of the disassembled bird. The skin was nice and crispy. Thanks for looking!
