Spatchy Chicken = Not Impressed

[red farr]

Don't know what kind of rig you use?

I do mine on a pit bbq.

45 minutes each side @ 350 

the fire is 14 inches away from the cooking grate/meat

Red

 

[jcollins]

its a 14.5 WSM but i will defnately be trying a brine next time and also is a "self basting" bird the same as an enhanced one?

 

[chef jimmyj]

 
its a 14.5 WSM but i will defnately be trying a brine next time and also is a "self basting" bird the same as an enhanced one?

Yep...It will say something similar to, " An X% solution of salt, broth and oil, has been added. " This will vary. Self Basting usually has the oil added while Enhaced is just the salt and broth...JJ

 

[fwismoker]

 
Yep...It will say something similar to, " An X% solution of salt, broth and oil, has been added. " This will vary. Self Basting usually has the oil added while Enhaced is just the salt and broth...JJ

Huh...I call self basting meat on a rotisserie.   I should have remembered butter ball self basting. 

 

[jcollins]

Yep...It will say something similar to, " An X% solution of salt, broth and oil, has been added. " This will vary. Self Basting usually has the oil added while Enhaced is just the salt and broth...JJ

well I will have to keep this in mind on my next bird thanks Chef JJ

 

[oldschoolbbq]

Good suggestions and techniques , I have nothing but one suggestion. Start a BBQ Log keep track of all you cooks and  Practice with them and you'll soon be pleased.

Have fun and . . .

 

[jcollins]

 
Good suggestions and techniques , I have nothing but one suggestion. Start a BBQ Log keep track of all you cooks and  Practice with them and you'll soon be pleased.

Have fun and . . .

I have been meaning to do this... I started one for my first couple of smokes and never kept up with it... 

 

[oldschoolbbq]

Oh , a procrastinator . O.K. , then compose some 'Cliff Notes' when you are done.

 and lots of Q-view.

Have fun and . . .

 

[jcollins]

 
Oh , a procrastinator . O.K. , then compose some 'Cliff Notes' when you are done.

 and lots of Q-view.

Have fun and . . .

You hit the nail on the head good sir...

 

[bodbob]

Chef Jimmy,

Thanks very much for posting your recipes. I'll be trying them out soon!

Cheers,

BB