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SpatchCocked Chicken
Thanks guys. Maybe I'll start it off with direct and just baby sit it. If it flares up too much I'll transfer it over to my gas grill. Just bought a weber kettle grill this weekend and want to break it in. Haven't had one of those grills in about 15 years.- flattop
- Post #13
- Forum: Grilling Chicken
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SpatchCocked Chicken
I'm planning on doing this chicken tonight. I already cut out the back bone last night and have it soaking in a Mojo marinade. The question I have is do you cook/grill it over direct heat or is it indirect. I'm a little worries about flare up if it's suppose to be direct heat grilling. Thanks...- flattop
- Post #10
- Forum: Grilling Chicken
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Pork butt pics
Makin' my stomach growl. Those look real nice. Good job!! -
BIG watermelon
Wow that suckers huge. That would take at least 2 bottles of Vodka to spike it.- flattop
- Post #3
- Forum: General Discussion
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Thermometer Websites
Great list you have there. The Maverick link isn't working. I found this link that does. http://www.maverickhousewares.com/ And by the way, just got the Maverick Meat Grinder and it works great. It plowed thru a 6 lb pork butt in no time for fresh sausage.- flattop
- Post #9
- Forum: Meat Thermometers
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Pit Master wannabe
Thanks for all the warm welcomes. I'll try and post a couple pic's this weekend. Everyone have a great weekend!!! -
Preserving basil?
If you have one then pack up a couple of bunches and use your food saver. I just vacuum packed some this past weekend. It works out great and takes all the air outta the package. It only takes about 5 min to do several bags. -
Pit Master wannabe
Just doing the roll call thing. Did alot of reading today on your awesome site. Ton's of great info here guy's and gal's. It really is the best forum and/or site I've found in regard's to smokin' meat and everything else. A little about myself. Real name is Dave. I'm from Virginia (Northern)...
