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Found 5 results

  1. So I wanna give a shout out to Malcom at HowToBBQRight for introducing this to me in his YouTube vid and it turned out AMAZING! I figured I’d share y’all my results in a series of pics so here we go: I also injected the bird with creole butter but it’s not necessary.....the mesh basket plus the bed of herbs acts as a perfect heat shield so don’t worry about that direct 400 degree fire scorching the bottom of your bird.....just properly preheat your entire dome and it will radiate evenly no problem! The aroma that comes off the charred herbs is intoxicating! And its fantastic in the meat. This does however effectively double the price of your whole chicken lol I served this chicken with an amazing creamy peppercorn sauce and I think it went perfect with the herb flavor:
  2. This past weekend, I did a spatchcock chicken on the Pit Boss. It was some of the juiciest chicken I've had and it came out really good. Spatchcock Chicken on the Pit Boss Kamado
  3. I've included this video on Smoking a Spatchcock Chicken ..... I smoked it at 225 to 250. You may want to try it a little bit hotter if you want the skin to be crispier. The hotter temp you cook it at, the less moist it will be. I think the next time I'll smoke at about 225-250 until chicken temp gets to about 135 then crank smoker up to 375 or so and give that a try.
  4. After taking up residence on my back deck almost a week ago, I finally got a nice day and enough time to light a fire in Big Joe! I filled his hungry belly with half a bag of Royal Oak lump and a few Western BBQ Products Pecan chunks, two Weber cubes, and tossed in a match. I set the half moon deflectors in the lower position and the grates in the middle of position of the D&C system. With the help of John's "Getting to know your Joe" series and his video about temperature settings, I had Big Joe at 350-375 in no time and ready to cook. While Big Joe came up to temp, I readied the food; a spatchcock chicken, fresh asparagus, and some potatoes that will be used for twice baked potatoes. The chicken got some Grill Mates Montreal Chicken under the skin and on the meat side as well as my special kamado chicken skin rub on the top. I foiled up the asparagus with some Weber Roasted Garlic & Herb seasoning and a few pats of unsalted butter, these will be served with Hollandaise sauce once finished. As for the spuds, they are baking on the Joe and will get the twice baked treatment when they are ready. Stay tuned!
  5. Just threw a spatcher on old smokey rubbed with Nature's Supreme Kentucky Chicken & Poultry Seasoning. Now to pop a couple cold one's and wait.....
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