Smokin hot spatchy!

[dirtsailor2003]

I needed some pulled chicken for another recipe that I am going to be making this evening. I was going to use thighs or quarters but Safeway had whole chickens for $0.79/lb so I bought two. Stashed one in the freezer and fire this one up.

Mini-WSM on its new smoking table! Running KFB, cherry, and pecan. 350° degrees, just using the steamer insert as a heat deflector.

11403018973_71899aa237_h.jpg

• dirtsailor2003
• Dec 16, 2013

Step 2 (Step 1 is to spatch the bird) inject bird with lots of hot sauce. Today Cholula got the go ahead. Normally I would cut this down with beer, but I went straight heat!

11402900484_81f21cefe4_k.jpg

• dirtsailor2003
• Dec 16, 2013

Injected and liberally seasoned with chipotle powder, salt, pepper, garlic, & onion.

11402873904_973196b814_k.jpg

• dirtsailor2003
• Dec 16, 2013

Mean while out on the front porch the new mini-wsm table is doing its job! Wood frame 18"x18" concrete paver top.

11402857246_9d2cd9a766_k.jpg

• dirtsailor2003
• Dec 16, 2013

Into the TBS we go!

11402843896_af0558f236_k.jpg

• dirtsailor2003
• Dec 16, 2013

Presto there it is! Pulled at 165°

11402950743_abb8ef67f9_k.jpg

• dirtsailor2003
• Dec 16, 2013

Juicy!

11402954703_51f2751651_k.jpg

• dirtsailor2003
• Dec 16, 2013

Pulled and chopped!

11402837636_5b928a3e08_k.jpg

• dirtsailor2003
• Dec 16, 2013

11402963093_77e9ebcbdf_k.jpg

• dirtsailor2003
• Dec 16, 2013

Sad snow dog he wanted the bones! He did get some of the skin!

11402846194_1f3ff871d9_k.jpg

• dirtsailor2003
• Dec 16, 2013

Stay tuned for the final product!

11402821594_b698ed49c5_k.jpg

• dirtsailor2003
• Dec 16, 2013

This one pig that wont be smoked this holiday season!

 

[oldschoolbbq]

Sailor. Good day and great idea . I've done the Siriachi thingy and loved it. Another good "Marinade" is left over Pico de Gallo , makes a wonderful Ranch Steak and does as well with Chicken... same rules for use... use and toss .

I use Serrano Chiles , leaves a nice Spice.

See ya in the Smoke , and as always . . .

 

[snorkelinggirl]

Hey Case!

Wow, looks great! Spatchcocked chicken is definitely on my "to do" list. I'm not sure I'm up for the straight heat, but I love the idea of mixing the hot sauce with beer for injecting. I love the color on your finished bird!

Thanks for a great post!
Clarissa

 

[dirtsailor2003]

Sailor. Good day and great idea . I've done the Siriachi thingy and loved it. Another good "Marinade" is left over Pico de Gallo , makes a wonderful Ranch Steak and does as well with Chicken... same rules for use... use and toss .

I use Serrano Chiles , leaves a nice Spice.

See ya in the Smoke , and as always . . .

Thanks! Yeah we like using hot sauce in our house. Never know what type were gonna have in the house as we go through it so fast.

My Serrano's did really good last summer so we've been using them a bunch. If our crop is good next year we will can some sauces.

 

[dirtsailor2003]

Thank Cla

Hey Case!

Wow, looks great! Spatchcocked chicken is definitely on my "to do" list. I'm not sure I'm up for the straight heat, but I love the idea of mixing the hot sauce with beer for injecting. I love the color on your finished bird!

Thanks for a great post!
Clarissa

Thanks Clarissa! The beer does cut the heat for those with milder tastes. Melted butter can be added to the mix too.

I spatch almost all of my whole chickens very rare when I don't. So easy to do. Boil down the neck and backbone for stock, especially if your meal needs gravy.

 

[dirtsailor2003]

Let phase two meal of this smoke begin!!

We'll was going to post a photo but SMF isn't letting me post from my phone again! Guess phase two will have to wait!!!!!!

 

[leah elisheva]

The chicken looks terrific!

The dog is adorable - what's his name?

The illuminated Santa Pig is hilarious!

And al always, it was great to view your thread!

Cheers! - Leah

 

[dirtsailor2003]

 
The chicken looks terrific!

The dog is adorable - what's his name?

The illuminated Santa Pig is hilarious!

And al always, it was great to view your thread!

Cheers! - Leah

Thanks Leah!

That's our 11 year old Husky Kiska aka Snow Dog. We have two other dogs a 9 year old Doberman lab mix, and a 3 year old Affenpinscher terrier mix.

 

[leah elisheva]

Fantastic! I currently have three dogs too and thus can relate!!!! Cheers! - Leah

 

[bigr314]

Very nicely done. Spatchy is the way to go. I know i shouldn't but once in a while I give my Siberian a pork butt done.

 

[leah elisheva]

Nice looking Siberian there!!! (If your avatar is indeed your dog, Bigr314). Beautiful! Cheers! - Leah

 

[bigr314]

Yea that's him. Taken last month. Koda. They are great dogs.

 

[dirtsailor2003]

Very nicely done. Spatchy is the way to go. I know i shouldn't but once in a while I give my Siberian a pork butt done.

Yeah out Siberian is pretty spoiled, as are the other two dogs. A few months back our Doberman lab stole half a chicken of the counter, had it pretty we'll devoured before I could catch up to him. Ughhh. Of course both the husky and the Doberman have caught and ate chickens and ducks in the past...

 

[lght]

Wow looks good.  Never injected anything with pure hot sauce except hot wings, but I think I'm going to give it a try since Cholula isn't that spicy anyway.

 

[dirtsailor2003]

 
Wow looks good.  Never injected anything with pure hot sauce except hot wings, but I think I'm going to give it a try since Cholula isn't that spicy anyway.

Its super tasty! I usually use what ever I have on hand. Sometimes I cut it down by adding beer or creole butter. If I want it real hot I'll shoot the meat up with Acid Rain:

http://www.smokingmeatforums.com/t/133831/experimental-fire-water-aka-acid-rain