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Smoke and Awe

Spatch Chicken for a neighborly thank you

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We have a neighbor who often mows our lawn for us, so today I offered him a kamado chicken that was kind of hard to part with as it looked sooo delicious!  On advice from Alton Brown, I added some sugar to my usual seasoned salt brine, and the color was much enhanced.  This is an air-chilled chicken and I just won't cook anything else now as they are consistently juicy and flavorful.  After the 24 hour brine, I used Grillmates Roasted Garlic and Herb as a light rub with some olive oil.  Now I'll get one going for us this weekend, but I know you all will enjoy a well-cooked bird.  I took the picture just before I pulled it, and when I did my temp check the juices were incredible.  What I don't know yet is how it tasted with the sugar added to the brine, but I'm sure he'll tell me.

WP_20170627_001.jpg

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It doesn't look like a candied chicken. I'm sure it tasted as amazing as it looks. I add sugar to about everything I cook and it always turns out great.


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Ha, so he did call and tell me the chicken was dee-licious, and when I asked if he tasted the sweetness from sugar he said, "Well, I smoked for a lot of years and now my taste buds don't work right.  But it was just delicious!"  For those who want to know, I smoked with one small pecan wood chunk, on a grate over a stainless steel pie pan but otherwise no deflector, and between 375 and 400 degrees.    Thanks for all your comments and yes, it almost went missing a wing...

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Ha, so he did call and tell me the chicken was dee-licious, and when I asked if he tasted the sweetness from sugar he said, "Well, I smoked for a lot of years and now my taste buds don't work right.  But it was just delicious!"  For those who want to know, I smoked with one small pecan wood chunk, on a grate over a stainless steel pie pan but otherwise no deflector, and between 375 and 400 degrees.    Thanks for all your comments and yes, it almost went missing a wing...

Haha, wow that was a beautiful bird.


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