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First Cook...KISS Spatchcock Chicken


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I just got my Big Joe III yesterday. We have plans to grill some steaks tomorrow, but I couldn't wait. So, I grabbed a 5 lb chicken and did a lot of reading. 400 degrees for about an hour got me pretty much the best chicken I've ever had.

 

I rubbed it in olive oil and some all purpose rub I picked up at Bass Pro Shops. Nothing fancy; just wanted to try out the new rig.

 

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That is pretty well my go-to cook too.   Though I tend to cook at a little higher temp:  450-500.  I find it produces a crispier skin.

 

Nice coating of olive oil and heavy coating of rub on both sides, and just some tinfoil on the rack underneath to catch drippings...

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3 hours ago, SmallBBQr said:

That is pretty well my go-to cook too.   Though I tend to cook at a little higher temp:  450-500.  I find it produces a crispier skin.

 

Nice coating of olive oil and heavy coating of rub on both sides, and just some tinfoil on the rack underneath to catch drippings...

 

I was thinking that same thing, that the skin on top could have been a bit more crisp. Underneath was nice & crunchy. Otherwise, the chicken was super moist and tasted great.

 

I cooked mine straight on the grates.

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