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For Spatchcock Chicken, what seasoning and what wood?

post #1 of 8
Thread Starter 

Yes, I'm putting our Salmon on the back burner this weekend and going to do some Spatchcock Chicken in my gasser Masterbuilt.  No plans for a wet brine at all.  Just a simple EVOO with a seasoning.  What's a good seasoning and flavor of pellets should I use?  Thinking maybe Cherry.


Edited by cmayna - 3/21/16 at 12:39pm
post #2 of 8

You can use Salt, Pepper, Onion and Garlic if you want real simple. I like the Rubs below. If using the AMNPS, Cherry may be hard to keep lit. You can mix with another, Oak, Maple, or Hickory, and they will burn fine...JJ

 

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

 

Mild but Wild Chix Rub

 

1/4C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

2tsp Bell's Poultry Seasoning or other

1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

1tsp Black Pepper

1tsp Mustard Powder

1tsp Allspice

1/2tsp Cumin

 

Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

 


Edited by Chef JimmyJ - 3/21/16 at 7:29pm
post #3 of 8
Craig, I spatch just about all of my birds. I like s&p on the bone side. On the breast side, I put soft butter and rub under the skin. Outside, I slather with soft butter, s&p, and a little sprinkle of Weber Kickin' Chicken. The EVOO may be ok, but I like the color that the butter gives me. As far as wood, I use cherry on my birds. I also like to smoke birds above 300* if you can get it.

Good luck with your bird. Let us know how it turns out. Pics would be nice. Joe
post #4 of 8
SPOG and cherry are a great combo on Chicken. If you have some Kiawe that would be another great wood choice.
post #5 of 8

Butter & garlic under the skin, dust the outside with Montreal chicken seasoning, mesquite for wood.

 

Al

post #6 of 8
I'm going to revise my recommendation. After reading Disco's island chicken thread is go with that!

http://www.smokingmeatforums.com/t/244000/island-chicken#post_1540983
post #7 of 8
Thread Starter 

Thanks all for the suggestions.  OK for butter under the skin. I might do 1 recipe on 1 bird and then another on the other bird. 

post #8 of 8

Hey Craig!  Lots of great suggestions already, but I'll give one more.  I like to brush on a wet mixture of melted garlic butter and a splash of EVOO, then season with a dry mixture of Lawrys seasoned salt, sage and lemon pepper.  No measurements really...I just eyeball it to taste.  I put both the wet and dry ingredients under the skin, and on top of the skin as well.  But you gotta go easy on the dry ingredients or you can get your skin too salty.  Learned that on the hard way.

 

Lookin forward to seeing how it turns out...happy smoking!   Thumbs Up

 

Red

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