A 6 lb bird lathered with olive oil and rubbed with Clucker Dust
Glazed with SB Chipolte sauce
Yea I like me butter
And for dessert
Sunset off our deck
Bill
Chicken and dessert
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Re: Chicken and dessert
Very nice looking yard bird, beautiful sunset and you like your taters like I do
Ric G.
Ric G.
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Re: Chicken and dessert
of all my sauces, I am ADDICTED to Suckle Busters Chipotle Sauce the most - - - my Spatchcock didn't turn out near that purdy - - - that one is perfect
when we lived in the Hill Country we spent many a evening on the front porch watching Old Sol disappear
when we lived in the Hill Country we spent many a evening on the front porch watching Old Sol disappear
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Re: Chicken and dessert
Beautiful bird & sunset
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Re: Chicken and dessert
Really nice cook, chicken just right, nice plate and sunset. Thanks for this post enjoyed. CF
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Re: Chicken and dessert
Thanks all
I never heard of spatchcocking a bird till I joined up here.
I used to do the beer can thing until I took you'll suggestion and started spatchcocking em
Once you spatchcocked you never go back
This bird I used a scissors...cutco....to cut out the back bone. I think I got the idea from OUP . Scissors ezyer then a knife.....and a whole lot less dangerous
I did a simple brine of 1 cup kosher salt 1/2 cup brown sugar and just enough water to cover the whole bird
Set her in the brine at 6am and removed at 3 pm.
one thing I've learned......for a really moist bird ....do not lift the skin anywhere to try to get oil or seasoning under the skin. The skin keeps all the moisture in.
Brine her, lather her up, rub her down and you should be good to go .
Talk with y'all in about a week. Heading out to do some fishing on the left coast..Pacific
Bill
I never heard of spatchcocking a bird till I joined up here.
I used to do the beer can thing until I took you'll suggestion and started spatchcocking em
Once you spatchcocked you never go back
This bird I used a scissors...cutco....to cut out the back bone. I think I got the idea from OUP . Scissors ezyer then a knife.....and a whole lot less dangerous
I did a simple brine of 1 cup kosher salt 1/2 cup brown sugar and just enough water to cover the whole bird
Set her in the brine at 6am and removed at 3 pm.
one thing I've learned......for a really moist bird ....do not lift the skin anywhere to try to get oil or seasoning under the skin. The skin keeps all the moisture in.
Brine her, lather her up, rub her down and you should be good to go .
Talk with y'all in about a week. Heading out to do some fishing on the left coast..Pacific
Bill
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Re: Chicken and dessert
I'm gunna try that way this summer. Would it still taste good if injected with apple juice.
Russ
Russ
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- Txdragon
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Re: Chicken and dessert
Great looking bird, gorgeous sunset. Memories to be savored!
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Re: Chicken and dessert
Good looking bird right there.
- egghead
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Re: Chicken and dessert
Outstanding bird Bondo- taste buds did happy dance
Don't inject Russ - just brine like Bondo did and you will have a moist bird then do a happy dance.
Don't inject Russ - just brine like Bondo did and you will have a moist bird then do a happy dance.
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- Russ
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Re: Chicken and dessert
Thanks egghead, how you get that moniker?? Lol.
Russ
Russ
4 burner q
Honky hangi
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