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Spatch cooked chicken with the Slow and Sear
ClimberDave:
Had rotisserie chicken on the brain today. Decided to spatch cook one with the Slow and Sear.
Found some salt free "Chicken Seasoning" at the supermarket whick allow me to give it a quick brine. Then coat with the rub.
Tossed it on the Weber with some lump charcoal and tried to get the temp dialed in between 350 and 375. Had a tough time getting the temp to stabilize. Every time i make a slight adjustment the temp swings up or down.
Hope it turns out....
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abcbarbecue:
Temps will settle if you don't fidget with the vents. A clean burn is more important than an exact temp. Keep us posted... with pics!
ClimberDave:
It came out pretty well. Not a lot of pics. Was in a hurry.
Ate it on pitas with some hummus
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ClimberDave:
Btw that was Slow and SEAR.
ACW3:
Looks pretty good to me! How was the flavor?
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