Spatchcock Chicken

Super easy and always impresses.  Sprayed with a little duck fat spray and seasoned with garlic poultry seasoning or your favorite rub.  High smoke on the Camp Chef until internal temp hits 150 degrees, then removed and rested for 15 minutes while the Camp Chef cranked up to 450.  Put back in at 450 until the skin crisped and the Maillard effect did its thing, 10 minutes tops.


Comments

  1. AnonymousJuly 22, 2022 at 11:44 PM

    That skin looks perfect!

    ReplyDelete
  2. Curtis ClaymontJuly 23, 2022 at 8:48 AM

    Thanks! Crispy skin is always the challenge when smoking low and slow, but the 450 blast at the end crisped it right up.

    ReplyDelete
  3. AnonymousJuly 23, 2022 at 3:00 PM

    Please invite me over for dinner. Soon!

    ReplyDelete
  4. AnonymousJuly 23, 2022 at 3:33 PM

    If it tastes as good as it looks, that’s a masterpiece.

    ReplyDelete
  5. piranharama@gmail.comJuly 23, 2022 at 7:48 PM

    Looks awesome !!

    ReplyDelete
  6. Chris OlsonJuly 24, 2022 at 5:48 PM

    That looks great! Jody is going to try that tomorrow, she says.

    ReplyDelete

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