Jump to content
Cmartin527

Sometimes it’s hard to beat a little yardbird

Recommended Posts

Spartchcocked a a 5lb chicken today. Brined with salt, water, meat church’s the gospel and minced garlic for about 6 hrs, then patted it dry and hit it with their season all and a little more garlic. Finished by brushing with Stubbs bbq sauce. Turned out great!

25248882-58CC-4073-9912-FA02BBC624D6.jpeg

C731DF8F-2D3D-4B0A-B193-64686D73079B.jpeg

1D945F6A-32E4-4169-8E76-C612677878CD.jpeg

6A56B44D-8D84-4691-881C-C7B7F6F970D6.jpeg

Share this post


Link to post
Share on other sites
27 minutes ago, Cmartin527 said:

I cooked between 350/375. Skin had a good texture. Obviously it wasn’t super crispy when basting on bbq sauce, but it maintained a slight crispness with great flavor

Thanks!

Share this post


Link to post
Share on other sites
45 minutes ago, Beermachine said:

Nice work. I did a spatchy last night as well. 24hour soaked in buttermilk with some spices. Was excellent. I am sold on buttermilk as a marinade. 

 

Never tried it, although I plan too. Right now the mrs and youngest daughter (1yo) are having to cut out dairy for digestive reasons

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×