Just as a reminder ... the "new" chicken technique was to Spatchcock the bird, cut it in half and cook it as two halves of a chicken.
It turned out nicely the first time I did it, and I had another bird to cook this past weekend, so I tried it again.
Last time, the only change I thought I needed to make was to give myself a little more time.
So ... last Saturday, I got the Weber Kettle fired up in time to cook a little less than 2 hours.
I started earlier in the day by cutting out the backbone and dry brining the chicken. I then let it sit in the fridge for a few hours.
Then, after it sat for awhile, applied oil to the skin and applied lemon pepper seasoning to the bird and let it sit for a bit more.
I preheated the kettle with some apple wood.
I cut the bird in half and placed both pieces on the grill at about 4:10 pm.
I let it cook for about 45 minutes at 350ish degrees...
... and flipped the bird around 5pm ...
I opened the vents to get the temperature to 400 degrees. I let the bird cooked like that for 20 minutes or so before I flipped it again.
I pulled the chicken off the grill right around 6pm. I probably should have started just a tad earlier still.
But, after letting the bird rest for a few minutes my wife and I ate one of the halves. She had the leg and thigh. I had the breast and wing.
I think this time the chicken turned out even better. Maybe just a bit juicier (at least the breast).
I'm very happy on the result.
We saved the other half for me to eat for lunch over the week. I have to say, it was awesome reheated as well.
I still think this is my preferred way to cook "whole" chickens.
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Go Blackhawks!
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