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« Recipe: Zucchini Torte | Main | Recipe: Blackberry and Almond Cream Tart »

August 06, 2009



Spatchoked chicken is so delicious, and smoked? wonderful!
Thanks for this guest-post and inspiration!


Is that a chicken or a turkey!!!!????

LOL. I've noticed the birds have been huge this year. I'm used to a 3.5lb fryer but they've been running up to 5lbs around here!

I like your trick about putting herbs and spices up under the skin, that really helps when handling them on a grill or smoker, to keep the spices from falling off.

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Chris - Thanks. Putting the herbs, etc under the skin also helps to get the flavors to permeate the meat itself, rather than just the skin. I haven't really noticed the birds around here getting larger, but the Spouse and I have different ideas on where to get the birds and there's a discernable difference there.

Marta - Thank you! The BGE really does wonders for poultry.

Rusty C.

How long did it take to get the internal temp to the desired 160 degrees? Thank you. Rusty.

Jim D

how long did it take to reach 160 with a five pound bird

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