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Smokin hot spatchy!

post #1 of 15
Thread Starter 

I needed some pulled chicken for another recipe that I am going to be making this evening. I was going to use thighs or quarters but Safeway had whole chickens for $0.79/lb so I bought two. Stashed one in the freezer and fire this one up.

 

Mini-WSM on its new smoking table! Running KFB, cherry, and pecan. 350° degrees, just using the steamer insert as a heat deflector.

 

 

Step 2 (Step 1 is to spatch the bird) inject bird with lots of hot sauce. Today Cholula got the go ahead. Normally I would cut this down with beer, but I went straight heat!

 

 

Injected and liberally seasoned with chipotle powder, salt, pepper, garlic, & onion.

 

 

Mean while out on the front porch the new mini-wsm table is doing its job! Wood frame 18"x18" concrete paver top.

 

 

Into the TBS we go!

 

 

Presto there it is! Pulled at 165°

 

 

Juicy!

 

 

Pulled and chopped!

 

 

Sad snow dog he wanted the bones! He did get some of the skin!

 

 

Stay tuned for the final product!

 

 

This one pig that wont be smoked this holiday season!

post #2 of 15

Sailor. Good day and great idea . I've done the Siriachi thingy and loved it. Another good "Marinade" is left over Pico de Gallo , makes a wonderful Ranch Steak and does as well with Chicken... same rules for use... use and toss .

 

I use Serrano Chiles , leaves a nice Spice.

 

See ya in the Smoke , and as always . . .

post #3 of 15
Hey Case!

Wow, looks great! Spatchcocked chicken is definitely on my "to do" list. I'm not sure I'm up for the straight heat, but I love the idea of mixing the hot sauce with beer for injecting. I love the color on your finished bird!

Thanks for a great post!
Clarissa
post #4 of 15
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Sailor. Good day and great idea . I've done the Siriachi thingy and loved it. Another good "Marinade" is left over Pico de Gallo , makes a wonderful Ranch Steak and does as well with Chicken... same rules for use... use and toss .

I use Serrano Chiles , leaves a nice Spice.

See ya in the Smoke , and as always . . .

Thanks! Yeah we like using hot sauce in our house. Never know what type were gonna have in the house as we go through it so fast.

My Serrano's did really good last summer so we've been using them a bunch. If our crop is good next year we will can some sauces.
post #5 of 15
Thread Starter 
Thank Cla
Quote:
Originally Posted by SnorkelingGirl View Post

Hey Case!

Wow, looks great! Spatchcocked chicken is definitely on my "to do" list. I'm not sure I'm up for the straight heat, but I love the idea of mixing the hot sauce with beer for injecting. I love the color on your finished bird!

Thanks for a great post!
Clarissa

Thanks Clarissa! The beer does cut the heat for those with milder tastes. Melted butter can be added to the mix too.

I spatch almost all of my whole chickens very rare when I don't. So easy to do. Boil down the neck and backbone for stock, especially if your meal needs gravy.
post #6 of 15
Thread Starter 
Let phase two meal of this smoke begin!!

We'll was going to post a photo but SMF isn't letting me post from my phone again! Guess phase two will have to wait!!!!!!
post #7 of 15

The chicken looks terrific!

 

The dog is adorable - what's his name?

 

The illuminated Santa Pig is hilarious!

 

And al always, it was great to view your thread!

 

Cheers! - Leah

post #8 of 15
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post
 

The chicken looks terrific!

 

The dog is adorable - what's his name?

 

The illuminated Santa Pig is hilarious!

 

And al always, it was great to view your thread!

 

Cheers! - Leah

Thanks Leah!

 

That's our 11 year old Husky Kiska aka Snow Dog. We have two other dogs a 9 year old Doberman lab mix, and a 3 year old Affenpinscher terrier mix.

post #9 of 15

Fantastic! I currently have three dogs too and thus can relate!!!! Cheers! - Leah

post #10 of 15

Very nicely done. Spatchy is the way to go. I know i shouldn't but once in a while I give my Siberian a pork butt done.

post #11 of 15

Nice looking Siberian there!!! (If your avatar is indeed your dog, Bigr314). Beautiful! Cheers! - Leah

post #12 of 15
Yea that's him. Taken last month. Koda. They are great dogs.
post #13 of 15
Thread Starter 
Quote:
Originally Posted by Bigr314 View Post

Very nicely done. Spatchy is the way to go. I know i shouldn't but once in a while I give my Siberian a pork butt done.

Yeah out Siberian is pretty spoiled, as are the other two dogs. A few months back our Doberman lab stole half a chicken of the counter, had it pretty we'll devoured before I could catch up to him. Ughhh. Of course both the husky and the Doberman have caught and ate chickens and ducks in the past...
post #14 of 15

Wow looks good.  Never injected anything with pure hot sauce except hot wings, but I think I'm going to give it a try since Cholula isn't that spicy anyway.

post #15 of 15
Thread Starter 
Quote:
Originally Posted by LGHT View Post
 

Wow looks good.  Never injected anything with pure hot sauce except hot wings, but I think I'm going to give it a try since Cholula isn't that spicy anyway.

Its super tasty! I usually use what ever I have on hand. Sometimes I cut it down by adding beer or creole butter. If I want it real hot I'll shoot the meat up with Acid Rain:

 

http://www.smokingmeatforums.com/t/133831/experimental-fire-water-aka-acid-rain

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