I am preparing the meat for the main dish for a party of 15 this Thursday. With these guys (https://www.facebook.com/pages/PIGS-of-Helena/170001202636)
The meat is spatch-cocked chicken with a bacon weave.
I have done a test run which is what the picture is of but all in one day where I cooked - threw in the fridge and then reheated on the grill - it worked good but the breast was starting to get dry.
So I have been brining the chicken now since last night and it will have been brined about 18 hours or so. When I get home from work tonight I am going to fire up the smoker and start weaving bacon. I am going to take the meat to 165* which is safe to eat. Then rest in foil with some chicken broth for about an hour then toss in the fridge for tomorrows dinner.
Tomorrow I am going to start the grill on indirect heat - thinking about 400*-500* for an hour (the bird is still in the foil at this point) then I will open the foil for 1/2 hour to crisp up the bacon.
Does all this sound good? Any ideas on how to keep the breast from drying out?
Thanks in advance for the help!
The meat is spatch-cocked chicken with a bacon weave.
I have done a test run which is what the picture is of but all in one day where I cooked - threw in the fridge and then reheated on the grill - it worked good but the breast was starting to get dry.
So I have been brining the chicken now since last night and it will have been brined about 18 hours or so. When I get home from work tonight I am going to fire up the smoker and start weaving bacon. I am going to take the meat to 165* which is safe to eat. Then rest in foil with some chicken broth for about an hour then toss in the fridge for tomorrows dinner.
Tomorrow I am going to start the grill on indirect heat - thinking about 400*-500* for an hour (the bird is still in the foil at this point) then I will open the foil for 1/2 hour to crisp up the bacon.
Does all this sound good? Any ideas on how to keep the breast from drying out?
Thanks in advance for the help!
