Author Topic: Spatchcock chicken and smoked beets  (Read 378 times)


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Spatchcock chicken and smoked beets
« on: August 07, 2023, 08:44:06 PM »
I brined the whole chicken overnight, patted dry, coated with olive oil and season salt.  Smoked at 235 for about 4 hours with 2.5 oz of hickory in a foil boat, until the internal temp hit 165.  I reverse seared it in the grill to crisp the skin.  It was super moist and tasty. There was just enough smoke flavor.

The beets ( from our garden) were in for the entire smoke, cooled, peeled diced, then used in a salad with goat cheese ranch dressing. 

« Last Edit: August 07, 2023, 08:45:57 PM by sabireley »
Steve from Virginia
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Re: Spatchcock chicken and smoked beets
« Reply #1 on: August 07, 2023, 09:35:16 PM »
Tasty looking meal!
David from Arizona
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