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Recipes => Poultry => Topic started by: sabireley on August 07, 2023, 08:44:06 PM

Title: Spatchcock chicken and smoked beets
Post by: sabireley 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. 

Title: Re: Spatchcock chicken and smoked beets
Post by: old sarge on August 07, 2023, 09:35:16 PM

Tasty looking meal!