Sometime it just ain't gonna happen for you is it?
I'd been looking at a recipe on Let there be Meat for Dirty Planked Spatchcock Chicken. I was a little dubious; a whole 2kg chicken cooked in 22 minutes? Anyway I thought I'd give it a go. I thought I'd err on the side of caution and use a chicken closer to 1kg than 2. Apart from a few tweaks here and there I stuck fairly much to the recipe in the book..
First off, I spatchcocked and brined the chicken before i went to work this morning:
2l water
200ml whisky (the recipe specified bourbon, but I had a bottle of 'interesting' Japanese whisky that i will never drink, so...)
300g salt
300g dark brown sugar
4 cloves crushed garlic
2 bay leaves
I took the chicken out, dried it off, made some slashes in the thighs and rubbed with:
6 dried bay leaves
1tbsp black peppercorns
1/2 tsp cloves
1/2 tsp cayenne
1tbsp celery salt
1/2 tbsp mustard powder
1/2 tsp ground white pepper
1/2 tsp ground nutmeg
1/2 tsp ginger
1/2 tsp sweet paprika
1st 3 ingredients dry roasted and ground, then mixed with the rest
Mate a baste from:
100ml olive oil
50ml lemon juice
75g butter
1 tbsp caster sugar
2 garlic cloves crushed
1 tsp onion granules
Filled my wee 47cm Weber compact with lit Big K lumpwood and stuck the chicken on:
Basted the chicken and turned every 2 minutes for 12 minutes, basting as I turned. After 12 minutes I took the chicken off and rested for 10 minutes. I put it on a soaked cedar plank, basted again, placed the plank directly on the coals and stuck the lid on. The rain started.
The recipe specified 10 minutes smoking. I pulled it when the internal temp was 74C.
Um
LoL. Eat your heart out Gordon Ramsey. Carbonised skin. Felt as tough as old boots. However..
Still moist inside and tasted really good (once i'd got rid of the carbonised skin.) This is the photograph from from the recipe book
Not radically different. It was nice, pleasantly primal and I'm looking forward to the sarnies tomorrow. However it wasn't especially smoky (no big surprise as it was only 10 mins) and I wonder if it would have been better to cook it indirect with with a couple of wood chunks for an hour or so. Anyway, you live and learn.
Cheers
Robin
I'd been looking at a recipe on Let there be Meat for Dirty Planked Spatchcock Chicken. I was a little dubious; a whole 2kg chicken cooked in 22 minutes? Anyway I thought I'd give it a go. I thought I'd err on the side of caution and use a chicken closer to 1kg than 2. Apart from a few tweaks here and there I stuck fairly much to the recipe in the book..
First off, I spatchcocked and brined the chicken before i went to work this morning:
2l water
200ml whisky (the recipe specified bourbon, but I had a bottle of 'interesting' Japanese whisky that i will never drink, so...)
300g salt
300g dark brown sugar
4 cloves crushed garlic
2 bay leaves
I took the chicken out, dried it off, made some slashes in the thighs and rubbed with:
6 dried bay leaves
1tbsp black peppercorns
1/2 tsp cloves
1/2 tsp cayenne
1tbsp celery salt
1/2 tbsp mustard powder
1/2 tsp ground white pepper
1/2 tsp ground nutmeg
1/2 tsp ginger
1/2 tsp sweet paprika
1st 3 ingredients dry roasted and ground, then mixed with the rest
Mate a baste from:
100ml olive oil
50ml lemon juice
75g butter
1 tbsp caster sugar
2 garlic cloves crushed
1 tsp onion granules
Filled my wee 47cm Weber compact with lit Big K lumpwood and stuck the chicken on:
Basted the chicken and turned every 2 minutes for 12 minutes, basting as I turned. After 12 minutes I took the chicken off and rested for 10 minutes. I put it on a soaked cedar plank, basted again, placed the plank directly on the coals and stuck the lid on. The rain started.
The recipe specified 10 minutes smoking. I pulled it when the internal temp was 74C.
Um
LoL. Eat your heart out Gordon Ramsey. Carbonised skin. Felt as tough as old boots. However..
Still moist inside and tasted really good (once i'd got rid of the carbonised skin.) This is the photograph from from the recipe book
Not radically different. It was nice, pleasantly primal and I'm looking forward to the sarnies tomorrow. However it wasn't especially smoky (no big surprise as it was only 10 mins) and I wonder if it would have been better to cook it indirect with with a couple of wood chunks for an hour or so. Anyway, you live and learn.
Cheers
Robin
