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Spatchy Chicken = Not Impressed - Page 2

post #21 of 30

Don't know what kind of rig you use?

I do mine on a pit bbq.

45 minutes each side @ 350 

the fire is 14 inches away from the cooking grate/meat

 

Red

post #22 of 30
Thread Starter 

its a 14.5 WSM but i will defnately be trying a brine next time and also is a "self basting" bird the same as an enhanced one?

post #23 of 30
Quote:
Originally Posted by jcollins View Post
 

its a 14.5 WSM but i will defnately be trying a brine next time and also is a "self basting" bird the same as an enhanced one?

 

Yep...It will say something similar to, " An X% solution of salt, broth and oil, has been added. " This will vary. Self Basting usually has the oil added while Enhaced is just the salt and broth...JJ

post #24 of 30
Quote:
Originally Posted by Chef JimmyJ View Post
 

 

Yep...It will say something similar to, " An X% solution of salt, broth and oil, has been added. " This will vary. Self Basting usually has the oil added while Enhaced is just the salt and broth...JJ

Huh...I call self basting meat on a rotisserie.   I should have remembered butter ball self basting. 


Edited by FWIsmoker - 7/22/15 at 4:06pm
post #25 of 30
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Yep...It will say something similar to, " An X% solution of salt, broth and oil, has been added. " This will vary. Self Basting usually has the oil added while Enhaced is just the salt and broth...JJ
well I will have to keep this in mind on my next bird thanks Chef JJ
post #26 of 30

Good suggestions and techniques , I have nothing but one suggestion. Start a BBQ Log keep track of all you cooks and  Practice with them and you'll soon be pleased.

 

Have fun and . . .

post #27 of 30
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Good suggestions and techniques , I have nothing but one suggestion. Start a BBQ Log keep track of all you cooks and  Practice with them and you'll soon be pleased.

 

Have fun and . . .

I have been meaning to do this... I started one for my first couple of smokes and never kept up with it... 

post #28 of 30

Oh , a procrastinator . O.K. , then compose some 'Cliff Notes' when you are done. :rolleyes: and lots of Q-view.

 

Have fun and . . .

post #29 of 30
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Oh , a procrastinator . O.K. , then compose some 'Cliff Notes' when you are done. :rolleyes: and lots of Q-view.

 

Have fun and . . .

You hit the nail on the head good sir...

post #30 of 30

Chef Jimmy,

Thanks very much for posting your recipes. I'll be trying them out soon!

Cheers,

BB

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