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leechlake

Smoked Spatch chicken

19 posts in this topic

I spatchocked this chicken and am going to smoke it.  Should be ready somewhere close to half time.  The key is the rub method that Boar has invented:

I had many colors to choose from, pink, red, bright orange, yellow, but settled on green like Boar.  Spray Krylon on meat and then apply rub immediately so its sticks to the paint.   I've found Rust O Leum to be a little too thick.  I did have some of the As Seen on TV Flex Seal but that seemed over kill.

Smoke at 250 for a few hours until paint completely melts off and coats bottom of smoker and heating element.  You will know when the smoker smokes a greenish/blue thick haze and then after a while quits emitting any toxic odor.

image.jpeg

Edited by leechlake
Boar likes this

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Ok I'll bite.  What is going on here Leech?  Some kind of nasty Packer joke?

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sorry lindell, I posted photo with phone and then went on Mac and wrote the recipe.  You were too fast for me.

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Funny stuff LL, think the next chunk of meat I do I'll paint it up patriotic, in honor of our falling heroes. :lol:

Boar likes this

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250 degrees 1:45-2 hours. It looks kind of burnt in photo but it isn't.  I didn't brine but it would be even better but plenty juicy as is. 

reinhard1 likes this

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Ok I'll bite.  What is going on here Leech?  Some kind of nasty Packer joke?

See the "roasting SHREK" thread......

Just a little cross thread pollination. 

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250 degrees 1:45-2 hours. It looks kind of burnt in photo but it isn't.  I didn't brine but it would be even better but plenty juicy as is. 

I'm all for crispness, ya it's the juicy part that would concern me. But then again prob no different than throwing a bunch of thighs on.I'll try this this week. Just gotta figure out how to split it..:D

Edited by bobberineyes

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cut the backbone out, you can use a meat cleaver, cut the skin so you can see it better.

 I'm sure your wife did it to you years ago like mine did to me...she can help you.  Whoaaaaa!!!  It's my wedding anniversary tomorrow, 19 years of my spine gone.  Dec 7 Anniversary and Sept 11 wife's birthday. Easy to remember.

 

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That spatchcock looks good to me.  that low temp in that smoker helps to keep it juicy as well.  I've got a step by step of how to spatchcock a chicken on my page in the Smokin Hot page.  This way you can season the inside and outside fully.  good luck.

leechlake likes this

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I think the flex seal would seal in the juices better, plus, it would float on water..:P

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Well here goes, she's on. Went with a hybrid of LL's bird an a reinhard recipe.  She was looking real naked so thru a bacon dress on her, even though she's feeling pretty frisky and is wearing it pretty high. Thanks for the ideas fellas...

20151208_161114_resized.jpg

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