Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: tomcrete1 on May 27, 2016, 08:48:36 PM
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Spatchcocked Chicken X 2 Pulled Chicken / Rec Tec Pellet Grill :)
http://youtu.be/6JDQeLiLycw
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Those look sooooooo good Tom. I did subscribe to your YouTube Channel just so I do t miss one :).
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Nice! I'll take one with lettuce and tomato! :D
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Those look sooooooo good Tom. I did subscribe to your YouTube Channel just so I do t miss one :).
Thank you :)
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Nice! I'll take one with lettuce and tomato! :D
Thank you, :)
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Spatchcocking chicken is the only way to go. Yours look real good Tom.
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Hello Tom,
Nice cook and I would like to make a suggestion for the next time you do this cook.
I think your cook could be improved by turning one of your chickens over to where the skin side is down in your cooker. You know, we all cuss and discuss the chicken skin and how it doesn't come out very well in these types of cooks but it is the most wonderful barrier to keep all juice inside your chicken if you cook it with the skin down thru out the whole cook in the butterflied position. You will see puddles of juice on top of the chicken during the cook and you want to be sure to not turn the chicken over and let all this wonderful flavor run out and into the bottom of your grill. And when you take it off of the grill, be careful not to lose any of the juice and lay a piece of foil over it and give it a little time for the juice to go back into the meat before you pull it. Another thing, do not try to loosen the skin to use a rub under it as we want that wonderful skin to protect our bird when we cook it and don't want to take a chance at tearing it.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC00767.jpg)
I think that if you look closely in this picture, you can see the puddles of juice standing on top of the meat and this is what you want to try to keep inside your finished product. And that so called lousy chicken skin will help you do this and make your chicken better.
Anyway, sure be a good time to try this with one up and one down to compare the two results with your chickens on your next cook.
Dave
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Old Dave taught this skin down method to me at the first Fall Gathering in 2011. I have been doing it that way and have been enjoying very moist and juicy chickens ever since. Thanks Dave. Say hi to Jan for me. (Does she still have that hit out on me for not editing her out of the last fall Gathering?)
Tc1, that is a beautiful chicken and I bet it tasted delicious.
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Spatchcocking chicken is the only way to go. Yours look real good Tom.
Thank you
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Hello Tom,
Nice cook and I would like to make a suggestion for the next time you do this cook.
I think your cook could be improved by turning one of your chickens over to where the skin side is down in your cooker. You know, we all cuss and discuss the chicken skin and how it doesn't come out very well in these types of cooks but it is the most wonderful barrier to keep all juice inside your chicken if you cook it with the skin down thru out the whole cook in the butterflied position. You will see puddles of juice on top of the chicken during the cook and you want to be sure to not turn the chicken over and let all this wonderful flavor run out and into the bottom of your grill. And when you take it off of the grill, be careful not to lose any of the juice and lay a piece of foil over it and give it a little time for the juice to go back into the meat before you pull it. Another thing, do not try to loosen the skin to use a rub under it as we want that wonderful skin to protect our bird when we cook it and don't want to take a chance at tearing it.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC00767.jpg)
I think that if you look closely in this picture, you can see the puddles of juice standing on top of the meat and this is what you want to try to keep inside your finished product. And that so called lousy chicken skin will help you do this and make your chicken better.
Anyway, sure be a good time to try this with one up and one down to compare the two results with your chickens on your next cook.
Dave
Thanks Dave, I will do that next time
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Old Dave taught this skin down method to me at the first Fall Gathering in 2011. I have been doing it that way and have been enjoying very moist and juicy chickens ever since. Thanks Dave. Say hi to Jan for me. (Does she still have that hit out on me for not editing her out of the last fall Gathering?)
Tc1, that is a beautiful chicken and I bet it tasted delicious.
Thank you
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Don, you still around? I think Jan needs to hire a better grade of "Hit Men". I will tell her you said hello.
Hope all is right in your world.
Dave
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Spatchcocking chicken is the only way to go. Yours look real good Tom.
What he said
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Spatchcocking chicken is the only way to go. Yours look real good Tom.
What he said
Thank You :)