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View Full Version : Spatchcocked Chicken and Ribs



NorthwestBBQ
03-03-2010, 07:22 AM
I went over to Brian's house today:

http://b7rzsg.blu.livefilestore.com/y1pbWvHFV35NDRl9CbdQKaPrMXrn2tbDv1goHsvSs7x1tVzzof XwWcqmXRI7mwjDRMt1tk4xfAQ3wJJc5aMh4A-SWCKtIrxm_dL/brian%202.jpg

We cooked four more of these:

http://b7rzsg.blu.livefilestore.com/y1pgBMXDHvbpW-xWhxnKe1nXT7-5nfE_yowOwxvd9ToKLCA9plOAuIUcRcPcmd5lb3gpf3OxuuNL9 UIew8G5VmLHNrAMH9C0GQj/rol%20ribs.jpg

Pitmaster Kiwi was there:

http://b7rzsg.blu.livefilestore.com/y1pdmgrDKzoQmg97k63ty8b2j19nfuibNX8giwZpxQ8W9jhV7t HNqbXVDlTQMEqV18rMlu2SYBG7DOqtRAmqy8nunVF4rrQRCsZ/kiwi.jpg

Then he spatchcocked one of these:

http://b7rzsg.blu.livefilestore.com/y1ptbs7nz94Dh2DR5jyuBZjAUjCdwjkpV3628WJNs6EPFbZblK eELkAQTqHqutymIfRAYwwioJ_pfyO3jY80rXmfq270xUac2O1/spatchcock%20raw.jpg

And put it on the egg:

http://b7rzsg.blu.livefilestore.com/y1poHc8Kq-L8OSFDVRyZpKWQRIPdN4tEbu8pH5Upv7DywACDBz-aZcKRHJUxNMZrz7LlmUqMlQHu8MxdZq7Uli3j9ZE1HV2MD5K/chicken%20on%20egg.jpg

He cooked it at this temp:

http://b7rzsg.blu.livefilestore.com/y1peh4JW85rfXqHqIKo1qjW3skJXAp1gqmmte-fAZmpxlrYaiE834SsM20fXeGHvF2rAcSCMC0DdX9dz8wESSAR2 qn5S3JsE4gk/temp%20gauge.jpg

For about 50 minutes:

http://b7rzsg.blu.livefilestore.com/y1ptaKz0TjmLnUjKfGOg4gC09MCCNHx-Hn8a2ID1odE-V5cJelMXLHMDI12XmzQu7wcWuqhNVfhzmyIyVo4U5E3etoIBXy BYR2h/spatchcock%20egg.jpg

Then he flipped it:

http://b7rzsg.blu.livefilestore.com/y1p3br8Oqd_FeEhvqHyvKU3CCfYzncQSye47vWxQ-Y8gnVj6JVqdZ-vdFE9jCz1XLtkEmDCLjiIQo7KHdf5o7AQ3lrVIngrRfvH/spatchcock%20tongs.jpg

Everything came out great!

californiasmokin
03-03-2010, 08:35 AM
Nice cook!:thumbs up:

Fatback Joe
03-03-2010, 08:46 AM
Was pitmaster Kiwi offended by the chicken?

Bassman
03-03-2010, 10:23 AM
Good looking smoke! I'll take a plate of ribs and chicken any day.

BluDawg
03-03-2010, 10:43 AM
Those ae some tasty looking groceries. I know ya'll ate well. thanks for posting. is the rib-a-lator on a WSM or a Cajun Bandit?#@$!

SmokyOkie
03-03-2010, 12:09 PM
Looks great. I just have to wonder though. 450 seems like an awful high temp to cook a chicken for that long. Did it stay that temp the whole time?

NorthwestBBQ
03-03-2010, 06:25 PM
Was pitmaster Kiwi offended by the chicken?

No, he is tough as nails and he loves chicken.

NorthwestBBQ
03-03-2010, 06:26 PM
Those ae some tasty looking groceries. I know ya'll ate well. thanks for posting. is the rib-a-lator on a WSM or a Cajun Bandit?#@$!

It's a 22.5" WSM with Rotisserie mod.

Bubblehead
03-03-2010, 06:58 PM
Great looking chow!