Olive oil, paprika, garlic powder, onion powder, black pepper, and creole seasoning. Cooked for 50 minutes at 375-400 over charcoal and maple. Pulled once it hit 160 internal, basted with half a stick of butter and put it in the oven at 170 for 15 minutes to rest while I finished the sides. Nothing fancy, cheddar rice topped with cheese, and French style green beans with butter.
It did not leap off the grill onto my face. I was still nervous every time I opened the lid.
by OmniWizardTigerBlood
7 Comments
Looks awesome, and ngl I’d smash that rice with a Kraft single melted on top. But those beans are a crime
Well, now you’ll never cook chicken any other way.
For whole chickens I would pull at 155- they hold so much heat and will easily cook up to temp while resting. Keeps them xtra juicy
I ❤️ CHICKEN
looks incredible!!!!!
Spatchcock! It’s the way it’s done. Remove the wishbone prior, and if you have a good knife and steady hand, the ribs prior to the smoke. You’ll thank me or someone later! B
Once you go spatchcock you never go back.