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Found 2 results

  1. Just an easy meal tonight. Took a whole chicken, rubbed it with olive oil and salt and peppered it. Layered it in a CI skillet with onions, potatoes, garlic, carrots, radishes. Cooked at 425 for about an hour, until the thigh was registering about 172-173° My helper for the cook: When the chicken came off, I put on a few halved peaches and shut the grill down. 15 mins later, pulled them off. Served everything on one plate. Yum! Nice, easy, healthy, and so good. And I have leftovers for lunch tomorrow, plus bones for stock later in the week.
  2. I followed recipe 20 from book BBQ 25. I substituted calamansi honey and used half the lemon juice in the baste. The chicken where brined overnight. First image of chickens was at 45 min mark just before basting with herb brush,. I basted a total of three time over 45 minutes, 15 minutes between each baste. I use 3 chunks of apple wood just before putting the spatchcock chicken on skin side up. Cooking method indirect at 300 F. Taste is very nice, smoke just right not too strong or over powering,
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