Popular Post Parsnip Totin Jack ★ Posted February 25 Popular Post Share #1 Posted February 25 Managers special: whole roaster, $5.00. Selected, injected, seasoned, then mounted on a King Of Beers tall-boy with half an onion, three cloves chopped garlic, vinegar, a few teaspoons dry rub, and 12 ounces beer. Smoked over hardwood for almost two hours. Served with roasted butternut squash soup. 2 1 2 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted February 25 Author Share #2 Posted February 25 1 1 2 Link to comment Share on other sites More sharing options...
Airehead Posted February 25 Share #3 Posted February 25 Do you re-baste with what drips in the pan? Link to comment Share on other sites More sharing options...
Chris... Posted February 25 Share #4 Posted February 25 I have one word for you. Spatchcock 1 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted February 25 Author Share #5 Posted February 25 45 minutes ago, Airehead said: Do you re-baste with what drips in the pan? No. If I remove the lid from the grill I lose heat and smoke. The chicken is prepared to be self sufficient. The liquid left in the beer can steams the cavity so it cooks internally and externally. 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted February 25 Author Share #6 Posted February 25 46 minutes ago, Chris... said: I have one word for you. Spatchcock I know spatchcock but I’m after a different approach. Spatchcock is faster for a cooked chicken, but I wanted low and slow for smoky moist meat. 1 Link to comment Share on other sites More sharing options...
dinneR ★ Posted February 25 Share #7 Posted February 25 1 hour ago, Chris... said: I have one word for you. Spatchcock Lovin' the cast iron spatchcock. 2 1 Link to comment Share on other sites More sharing options...
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