Jump to content

BBQ 25 recipe 20, whole chicken


Recommended Posts

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,

post-748-0-10640600-1432517466_thumb.jpg

post-748-0-14888200-1432517499_thumb.jpg

post-748-0-26338300-1432517543_thumb.jpg

post-748-0-29743000-1432517621_thumb.jpg

post-748-0-12974700-1432517653_thumb.jpg

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By Smokingdadbbq
      If you haven't tried dry brined spatchcocked turkey before you're missing out... created a quick how to for those unfamiliar with any of the techniques.
       
      Still working out how to make videos so appreciate your candid feedback.... but not too candid lol jk 
       
       
       
    • By BBQ Bob
      Right up front, no pics.  I was so happy with the results of my cook that I couldn't wait to get in carve this up and give it go.  Maybe next time.
       
      Spatchcocked the chicken, rubbed with a home made rub of salt, pepper, paprika, onion & garlic powder, celery salt and put in the fridge to dry the skin.  Bird went on for about 45 minutes around 225 to give her some smoke (and I still have a little trouble getting up to 300-325 anyway so thought I use it to my advantage), than on up to 350 to an internal of 165.  Removed and rested for about 10minutes, just couldn't wait any longer.  It was super tender, great flavor, juicy and super easy to make on the Vision.  Only disappointment was the skin could have been a little crispier.  A baked potato for me, sweet potato for the CFO, along with a tossed salad and warm popovers.  Oh yea, a nice white wine to wash it all down.  
       
      Super pleased with this cook.  Can't wait to try some bread on it this weekend.
    • By taylola2010
      Assembly of the akorn jr was easy. Especially with help from my 9 month old son lol  First cook on the acorn jr. Two cornish hens. I rubbed them with olive oil and cowboy rub. When they were almost finished I put a little homemade bbq sauce a friend gave me on them. They were very good. Fell off the bone. I let the grill get too hot at first, but I brought it back down to between 300-325 and watched it until it got to 165 on the probes. I do not trust the akorn jr temp gage at all. My probes were saying it was 75-100 degrees hotter than the gauge on the dome. I used the bbqube for indirect cooking. I think it was a great investment. I plan on using a pie pan or something to put liquid under my meat sometimes. 



    • By Bgosnell151
      We’ve reach 60* out.  It’s a little overcast, but supposed to clear as the day goes.  So I get the butane torch out and start to light the grill to do some BBQ chicken.  
      “What was that I felt on the top of my head?  Wait, what?  Holy cow, it’s pouring now!!!  Mother Nature, you won’t foil my plan for the day.”
      Going to get it up to 325-335*, hold her steady, throw on some pecan wood and put this little beauty on.

    • By choupique
      Got a 14lb bird and dry brined it for 18 hours with salt, raw cane brown sugar and black pepper.
       
      spatchcocked it - using a reciprocating saw to cut out backbone - scored skin first.
       
      seasoned bird with a stick and a half of butter  1/4 cup of Tony Chacheres cajun seasoning.
       
      Kamado was around 275 for the 2 1/2 hours I cooked it -    Lump with 3 pieces of oak wood thrown in.  as soon as deep internal temps got to 166 I pulled turkey out and let it sit for 20 minutes before cutting.   I had never dry brined or spatchcocked a turkey before - I will likely never cook a turkey a different way again - ever..  it was the juiciest, most flavor full and most evenly cooked DOMESTIC turkey I have ever eaten.  Puts frying them to shame as well.  and I used a heat deflector.


×
×
  • Create New...