Author Topic: Spatchcock and Old Bay  (Read 4258 times)

DivotMaker

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Re: Spatchcock and Old Bay
« Reply #15 on: November 02, 2015, 07:55:39 PM »
Brian, sounds like a great success!  Anytime you get the "best (fill in the blank) I've EVER had" comment, you know you hit pay dirt!  Nice job!
Tony from NW Arkansas
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TexasSMK

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Re: Spatchcock and Old Bay
« Reply #16 on: June 10, 2018, 10:00:54 AM »
Against the advise of the Warning of no post in 120 days----I smoked another old bay chicken yesterday--results the same!!! Yummy
Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber

Pork Belly

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Re: Spatchcock and Old Bay
« Reply #17 on: June 10, 2018, 01:05:55 PM »
Quote
Old Bay is one of America's best kept secrets. I have used it on shrimp, but never thought of it for smoking chicken.

Old Bay makes another product that has Extra Garlic. It is pretty good and would likely be better than the original on poultry. The only other thing I could add is I like to get the seasoning in contact with the poultry meat under the skin. Skin blocks a lot of flavor. A brine helps but direct application is a big flavor boost.
Brian - Michigan-NRA Life Member
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