Spatched dry brined chikydoodle

[Brett-EDH]

Spatched and dry brined this chicks before heading to work today and then left it exposed to air dry in the fridge.

Whipped up my classic rotisserie rub, paprika, gran onion, gran garlic, black pepper, azucar, thyme and chili flakes all in some evoo for a paste.

Rubbed that paste atop the skin and under the skin. Then sprinkled the remaining dry rub atop the skin.

Cooking over direct JD with coals on the lower WSK coal grate.

Will keep it skin side down for 30-45 minutes and then if there’s enough tender and crispy skin, I’ll flip it to bone side down for 15-25.

Seeking probe temps of 155° at thickest breast part and 180° on the thighs.

Dunno what I’m making with it. Maybe just some cut up veggies or whatnot.

I’m really in the mood for this bbq bird and that ought to be enough anyway.

 

[Brett-EDH]

Flipped at 30 minutes in.



We may have a firebug nearby. 4 fires in a close bunch just started.

 

[Brett-EDH]

And almost done. Lid open, skin side down for the final temp and crisp up.



And done.

 

[Kevin L (NKY)]

That chicken came out really good just look at yhat crust. UoI did good Brett

 

[Brett-EDH]

That chicken came out really good just look at yhat crust. UoI did good Brett

sans the one hot spot from the JD being piled a little too high. flavor was great. chicken always tastes great over lump. ty for your kind words.

 

[Peter Gallagher]

chicken looks great - what is azucar? I thought he played left field for Atlanta....?

 

[Brett-EDH]

chicken looks great - what is azucar? I thought he played left field for Atlanta....?

this chicken was cooked in CA. se habla espanol aqui (says the gringo)

 

[AndyK]

That’s a good looking chicken Brett, I’d gladly take a plate of that.