Went in a bit blind here. Brined the chicken in brown sugar and salt, seasoned with the usual suspects. Had some brilliant advice on my intro post to do a practice run and I’m so glad I did. Sort of got the temperature somewhat under control now I think.
Chicken was super juicy. I would’ve gone longer for the crisp but I didn’t want to risk drying it out. Overall, it was a bit sweet for my taste (brown sugar brine) but the flavor was very good. Very happy with this maiden voyage.
by __Shakedown_1979_
3 Comments
Great job, looks great.
Yo OP, wtf is that baby head on the cutting board?
Raised direct Spatchcock is my favorite. Try raised direct next time – if you keep the heat to about 375ºF, you’ll get good color w out too much burning on the bottom side.