Welsh Dan Posted April 27, 2020 Share Posted April 27, 2020 Did my first Spatchcock chicken on bbq Yesterday. Oiled chicken and put on rub of sea salt flakes, dried thyme, sage, touch of paprika and 3 sliced garlic cloves. Left marinade for almost 24 hours. setup for minion method with some charcoal briquettes, 2 small apple wood lumps and poured in 1/2 a chimney of lump wood (small stuff as it was the end of the bag) monitored temp on bbq thermometer and also used stick thermometer through lid gap, supposed to see the lid was fairly accurate. Better than I thought it was. found temp was fine at first Holding around 130/140 but after about 45 mins it seemed to rise uncontrollably. I guess because bbq leaks air like a sieve so valves and small chimney are pretty much useless! anyway, cooked for about 1 hr 15 mins and checked breast and thigh temp. Overshot slightly by about 10c on both but still very nice. Turned over and put over coals for a few mins then wrapped in foil to rest for 10 mins or so. all in all a decent cook and flavour was fantastic and Amazingly moist. Got the leftovers today! 4 Quote Link to comment Share on other sites More sharing options...
Icefever Posted April 27, 2020 Share Posted April 27, 2020 Look's ok to me dude..well done..👍 Ice. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted April 27, 2020 Share Posted April 27, 2020 Looks great, great colour , what’s the side in the dish? Quote Link to comment Share on other sites More sharing options...
Welsh Dan Posted April 28, 2020 Author Share Posted April 28, 2020 @Smokin Monkey my better half made a cheese potato dish, thinly sliced potatoes with cheesey white sauce, was really nice! Quote Link to comment Share on other sites More sharing options...
Wade Posted April 28, 2020 Share Posted April 28, 2020 It all looks delicious . Great use of space for indirect cooking on the BBQ too. Quote Link to comment Share on other sites More sharing options...
Justin Posted April 28, 2020 Share Posted April 28, 2020 Bravo, very nice. Quote Link to comment Share on other sites More sharing options...
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