Seasoned with a homemade bbq rub and basted with sweet baby rays for the last 15 mins
Fogo lump plus two barrel proof bourbon oak blocks. Indirect at 400 with a drip pan with chicken stock, potato,carrot onion, garlic, salt and herbs. Cooked for about 1 hr 15 mins, pulled when the thigh reached 185 and breast 165.
I will probably skip the roasting pan next time and just go direct onto cast iron grate, with something grillable like asparagus cooking around the chicken.
by jeffthebrewer
4 Comments
Looks great! Chicken that style is high on my list of next cooks
Did the thigh and breast get to those temperatures around the same time or did you have to let one get higher for the other to reach temp?
Insert “this is the way” gif here –>
Spatchcock is definitely the way to go. I’ve tried both indirect and direct and prefer direct at 350.