Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
i took my spatchcock 8 lb bird and rubbed it with olive oil under and over the skin. Used my poultry seasoning and placed it on a bed of rosemary, thyme , basil and lemon wedges. Using cherry wood in my 22 WSM .. waiting for the IT to hit 165
Heck yeah, that's a great method for a tasty bird.
That'll turn out wonderfully, the lemon is a nice addition to the herbs.
I'll stand by for the finale.
I do the same with beds of herbs, I like sage, rosemary and/or cilantro for chicken.
No finished shot? This sounded really good. I need to be more adventurous with chicken and try a few new things with it on the grill or smoker. If I can find the right combos then I can make my wife a convert to grilled/smoked chicken.
Ok. I did a big smoke for my other forum. But every time I mention it here I get dumped on.. so here goes
I was able to smoke St. Louis Ribs, my herb infused chicken , 8 Sausages and
2 dozen ABTs on my 22 WSM using my new Smoke Staxx Pans . They stack on top of each other and still allow the smoke to get to the meat..
I like the stacking pans. That wouldn't work well in my offset but those are great for a vertical setup. The chicken in your money shot was awesome. You did good. Thumbs up.