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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Nov 2009
    Location
    Germantown, MD
    Posts
    35

    Default Smoked Spatchcock Chicken

    Tonight we tried a brand new rub that we came up with. First, we just did one chicken to make sure we liked it. I did my standard brine last night and pulled it this morning after 10 hours. I rinsed under cold water twice for 30 seconds and then pat dried

    The brine:
    1 gallon water mixed with 3/4 cup kosher salt and 1/4-1/2 cut of brown sugar. I used a 1gallon water jug and then shook until it was all dissolved. I then added 1 tablespoon black pepper and 2 tablespoons of paprika.



    The rub: enough for 2 chickens
    2 tablespoons onion powder
    1 tablespoon white sugar
    1 tablespoon paprika
    1 teaspoon garlic powder
    3 tablespoons of Italian Seasoning. Any kind will work as long as it has oregano in it.
    1 teaspoon black pepper
    1/8 teaspoon powdered cayenne pepper - go 1/4 if you want more heat.

    First thing I do is mix some of the rub in with softened butter or actually in this case "I can't believe it's not butter". I then work my fingers under a few spots in the skin and then put the mixture in with my fingers and rub around. I try to get a little extra in there.

    Then, baste on some olive oil onto the skin and then a nice coating of the rub. Then, onto the smoker at 225 until the breast is 170 and thighs are 180. I smoked this bird to cherry wood and it was outstanding.
















  2. #2
    SmokyOkie Guest

    Default

    to the Joint, and thanx for sharing your cook!

    If you get a chance, why don;t you stop by the Cmon in and sit down forum and introduce yourself to everybody?

  3. #3
    Join Date
    Aug 2008
    Location
    Warren, Ohio
    Posts
    26

    Default

    Looks great! You going to use that rub for Turkeyday?
    Jeff
    Home made offset (Still haven't named er yet, but it is cooking!)
    Oklahoma joe's little joe (my first love)
    UDS (up and running)
    BBQ Guru II

  4. #4
    Join Date
    Nov 2009
    Location
    Germantown, MD
    Posts
    35

    Default

    Quote Originally Posted by jbpop2 View Post
    Looks great! You going to use that rub for Turkeyday?
    No, not sure what rub I will come up with, but I will make sure I post it if it turns out good.

  5. #5
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    That's some good looking bird!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  6. #6
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    Bigpapam109: I knew from your very first post that you and that camera of yours would be an asset to the JOINT. Great looking chicken. Keep it up.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

  7. #7
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Great looking bird! Thanks for the recipe.
    Keith

  8. #8
    Join Date
    Nov 2009
    Location
    Germantown, MD
    Posts
    35

    Default

    Quote Originally Posted by smokinok View Post
    Bigpapam109: I knew from your very first post that you and that camera of yours would be an asset to the JOINT. Great looking chicken. Keep it up.
    Thanks!!! We have like 3 really good cameras that are always going. Whether it is pictures of the bikes, family or food...it gets snapped. I usually take photos of everything, start to finish when it comes to smoking.

  9. #9
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Quote Originally Posted by Bigpapam109 View Post
    Thanks!!! We have like 3 really good cameras that are always going. Whether it is pictures of the bikes, family or food...it gets snapped. I usually take photos of everything, start to finish when it comes to smoking.

    Didja know we just happen to love pix here at the joint?
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  10. #10
    Join Date
    Nov 2009
    Location
    Germantown, MD
    Posts
    35

    Default

    Quote Originally Posted by Joneser View Post

    Didja know we just happen to love pix here at the joint?
    Food p o r n all the way

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