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Discussion in 'Social Club' started by Phil in MO, May 16, 2018 at 7:51 AM.
I fixed me a spatchcock chicken with taters and onions for dinner last night. Boy howdy it was good.
Looks good, I been cheating and using the pressure cooker, beef short ribs last night
I’ll be smoking some Chukars
Steaks this weekend.
@Phil in MO What’s the recipe on the spatchcock chicken? Looks delicious.
Here is the rub I used.
If you don't mind watching a video, I pretty much copied the way this guy did it. I just got the Kamado Joe for an early father's day gift.
How in the world do you keep your grill that clean??
lol I hear ya.
It's still new lol. Only the second cook.
What is a spatch?
Splitting the chicken in the back resulting in basically a butterflied bird.
It's butterflying it open to lay flat versus shoving a beer can up its butt.
Yes, and I really like to brine it after I spatch it... put it in the brine in the morning before work and grill it that evening. I do this a lot and poultry shears make quick work of the spatching. I save the backbones in the freezer until I have enough to make a big batch of stock.
Dam! Julia "rat" Child's!!!!
Brawts tonight. Angus burgers last week
That's what I was thinking....charcoal looks to be missing or is that indirect cooking?
Putting on some bacon/cheese brats in a few on my propane grill.
.................but they were on sale.
I feel ya MM !!! Just had some brats made from a buddy of mine that raises pork.... awesome!!! Do you boil yours in beer and onions before hitting the grill?
Nope....straight on the grill.