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Spatchcock chicken (pic heavy)
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MacEggs
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Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Mon Jan 31 11 3:21 am    Post subject: Spatchcock chicken (pic heavy) Reply with quote

Hello Ringers. I am a Newbie, and this is my first post with pics, so please bear with me - I am slowly learning! Thanks to wnkt for the tutorial on Photo Bucket and thanks to CB for the heads up on customizing the pics to 640x480.

I purchased 3 whole chickens from Costco. I have done beer can chicken before, but wanted to try this method for the first time.


Cut them in half.


I prepared a brine of 4 litres of water, 1 cup Kosher salt, and 1 cup minced garlic. Gave it a good stir.


Rinsed each half thoroughly before putting into brine pail. Then put a few trays of ice on top, and into the beer fridge.


Brined for 12 hours. Removed, another good rinse for each piece, pat dry with paper towel, and back into the beer fridge to air dry.


Air dried for about 12 hours, removed and applied rub. Sorry, I cheated and bought some bulk rub at a local bulk store. Confused
Applied a small amount of oil to each piece. Two pieces had a cajun rub, two with bbq rub, one with a Jamaican jerk rub, and one piece was naked.


I used the Minion method.


Ambient temp was -8℃ (17℉). I put very hot water in the water pan (3 litres). Got the smoker up to 225℉ and added chicken. I used the middle rack position and the top rack.





After more than an hour, the temp was holding steady at 235℉. I took these next two pics right after each other. I no longer use the lid reading (more for just a reference - a bad reference).

Lid reading.


The waiting is the hardest part. Smile

Sorry, not the best photo.


Oops! January's SUNshine girl showed up in my mancave!


For two hours, the temp held steady at 235℉. Checked the internal temp with my newly acquired Thermapen. Internal temp was 158℉.


Company showed up, decided to crank it up to crisp the skin a bit. In under 5 minutes, it was up to 310℉.


Internal temp was 165℉, removed and let rest. Done in just under 3 hours.

I did not apply any sauce - just a personal preference.


Sorry, no plated pics. These were going down a little too easy. Laughing


My wife cooked some rice, sauted some zucchini and made a spinach salad with some feta cheese and other stuff in it. Oh yeah, a cherry pie too. A great team effort!

If anybody is wondering about the Brinkmann Gourmet smoker and all the mods that need to be done to it, I highly recommend the mods that day_trippr did. It's a pretty decent unit now.
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andy_christy
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PostPosted: Mon Jan 31 11 3:29 am    Post subject: Reply with quote

The chicken looks great !
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k.a.m.
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PostPosted: Mon Jan 31 11 3:31 am    Post subject: Reply with quote

MacEggs, your yard birds look fantastic. Very Happy The skin color is beautiful and the pie looks mighty tasty as well. Very Happy Nicely done to you and the Mrs. Very Happy
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Cranky Buzzard
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PostPosted: Mon Jan 31 11 3:37 am    Post subject: Reply with quote

I'd say you hit that bird(s) spot on! Great color and the skin looks like it has a good texture as well!

Now, question, in the jar in the last picture.... Eggs or feta?

Charlie
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jeepdad
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PostPosted: Mon Jan 31 11 3:48 am    Post subject: Reply with quote

Great first pic Mac! Those birds look outstanding. Keep up the good work.

--jeepdad
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MacEggs
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Joined: 20 Dec 2010
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Location: Barrie, Ontario, Canada

PostPosted: Mon Jan 31 11 4:37 am    Post subject: Reply with quote

Thank you to everyone for the kind words.

Cranky Buzzard wrote:
Quote:
Now, question, in the jar in the last picture.... Eggs or feta?


Pickled eggs all the way, my friend! Made them last week. 3 jalapeno's, 6 habaneros, and Montreal steak spice. I try to let them sit for minimum 4 weeks, usually longer, before I crack them open. Of course, I always have a steady stock on hand for daily consumption. Cool
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killswitch505
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PostPosted: Mon Jan 31 11 4:45 am    Post subject: Reply with quote

holy cow MacEggs great post!!!!! i gotta try the eggs sometime
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Those are some of the best looking wieners I've ever seen Shocked
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PitMattster
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Joined: 20 Jan 2010
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PostPosted: Mon Jan 31 11 4:55 am    Post subject: Reply with quote

Good lookin yardbirds there MacEggs! Welcome to the ring and your new addiction. Btw nice looking mods on the ECB too. Your next challenge, should you choose to accept it will be pork shoulder, aka the Boston butt. They cook real nice on the ECB, and are a great way to impress your friends lol. Just a word of advice, if you are doing long cooks on the ECB on the two different racks it's a good idea to switch position halfway through to maintain an even cook. Good luck and looking forward to more pics of your cooks.
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MacEggs
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Joined: 20 Dec 2010
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Location: Barrie, Ontario, Canada

PostPosted: Mon Jan 31 11 4:56 am    Post subject: Reply with quote

Thanks, killswitch505. I must have peeled 450 eggs in November. Gave away a bunch of jars to family and friends at Christmas. To this day I have not made a single dime off my eggs, and that has never been my intention.

Thanks, PitMattster. Great advice. I actually did a pork butt in the fall, however, I took pics with a disposable camera as the wife had the digital and she wasn't home. It turned out okay. I will definitely do some more pork butt when the temperatures improve - cause I love pulled pork!
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Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill


Last edited by MacEggs on Mon Jan 31 11 9:08 am; edited 1 time in total
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Big Bears BBQ
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PostPosted: Mon Jan 31 11 5:29 am    Post subject: Reply with quote

Looks good nice work.....................
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italian skewer
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PostPosted: Mon Jan 31 11 7:49 am    Post subject: Reply with quote

Mac, the birds look fantastic. Everything looks like it came out great. How do you get that pail in the fridge, you just don't grocery shop for the week? Laughing Laughing Laughing
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stickjiggler



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PostPosted: Mon Jan 31 11 8:38 am    Post subject: Reply with quote

Nice looking chx. would you be willing to share your recipe for the pickled eggs?
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MacEggs
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PostPosted: Mon Jan 31 11 8:59 am    Post subject: Reply with quote

italian skewer wrote:
Quote:
Mac, the birds look fantastic. Everything looks like it came out great. How do you get that pail in the fridge, you just don't grocery shop for the week?


Thanks, italian skewer. That's funny, no that's my beer fridge in the garage. The garage is fully insulated, so in the winter it becomes a big fridge. I just put most of the beer and even full egg jars on the floor and I have never had a problem.

stickjiggler, no problem. I will gladly share the recipe for my pickled eggs. I will post it under the Appetizers, Side Dishes, & Beverages category. I will try to get that done this week, I am totally exhausted right now. We are expecting an overnight low of -22℃(-8℉) and I am up and out by 5:30am. The block heater is definitely plugged in.
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Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
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day_trippr
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PostPosted: Mon Jan 31 11 10:07 am    Post subject: Reply with quote

Real good looking cook, MacEggs! And you did a fine job on the mods, right down to the new legs. Glad to see your cooker is working so nicely - I love success stories! Very Happy

Cheers!
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Idaho_Roper
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PostPosted: Mon Jan 31 11 12:12 pm    Post subject: Reply with quote

Great looking yard bird and it sounds like you have a very appropriate handle.....450 eggs in one month! Thats some serious love.
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Soapm
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PostPosted: Mon Jan 31 11 2:46 pm    Post subject: Reply with quote

MacEggs wrote:
Pickled eggs all the way, my friend! Made them last week. 3 jalapeno's, 6 habaneros, and Montreal steak spice. I try to let them sit for minimum 4 weeks, usually longer, before I crack them open. Of course, I always have a steady stock on hand for daily consumption. Cool


Is that how you chose your handle? You love pickled eggs?

I was thinking you liked egg mcmuffins from McD's...
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rodneymeatsnsweets
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PostPosted: Mon Jan 31 11 9:28 pm    Post subject: Reply with quote

MacEggs Yardbird looks awesome right there.
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Jarhead
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PostPosted: Mon Jan 31 11 9:38 pm    Post subject: Reply with quote

MacEggs, those birds look outstanding.
You got my urge up, to do me some pickled eggs now. I love them things. I do mine with beet juice.
Nothin' better than beer and pickled eggs...... Shocked Embarassed


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Canadian Bacon
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PostPosted: Mon Jan 31 11 10:16 pm    Post subject: Reply with quote

Birds turned out great MacEggs,nice looking color on the skin.It is amazing how much better of a cooker the Brinkman will become once a few simple mods have been done to it.I just picked up some Richards Dark the other day.
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MacEggs
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PostPosted: Thu Feb 03 11 6:52 am    Post subject: Reply with quote

day_trippr wrote:
Real good looking cook, MacEggs! And you did a fine job on the mods, right down to the new legs. Glad to see your cooker is working so nicely - I love success stories! Very Happy


Thanks day_trippr. Your "humble" website presented me with quite a challenge. I enjoyed making that out-of-the-box-piece-of-crap into a nice little cooker. You take care, my friend, especially with all your snow clearing.

Thanks Idaho_Roper and Soapm. I was cursed with the initials MAC, and I love pickled eggs. In my twisted mind, it just seemed logical. Twisted Evil

Thanks, rodneymeatsnsweets. I know I'm a Newbie, but I swear by brining when it comes to poultry.

Jarhead wrote:
Quote:

MacEggs, those birds look outstanding.
You got my urge up, to do me some pickled eggs now. I love them things. I do mine with beet juice.
Nothin' better than beer and pickled eggs......


Thanks Jarhead. Beet juice, very nice. I will have to try that one. I am always open to new ideas.

Canadian Bacon wrote:
Quote:

Birds turned out great MacEggs,nice looking color on the skin.It is amazing how much better of a cooker the Brinkman will become once a few simple mods have been done to it.I just picked up some Richards Dark the other day.


Rickard's Dark is a great beer for the cold days and nights. My neighbour just presented me with a 2-4 of Blue for all the snow clearing I have done for him so far this winter. Smile
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Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill
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