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1st spatchcock chicken with garlic and herb rub

Welsh Dan

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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!







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