Big Poppa
Administrator
Ok did a little spatchcock chicken and some really good thighs.
For the Spatchcock Heat the MAK 2 star to 300. Cut the backbone out Coat lightly with olive oil and sprinkle with 3 Eyes Rub. Cook until internal of 165 Separate the legs/thigh compbo and the wings and then quarter the breats. I hek pthese in a Le Crueset pan with cover and they held nicely
NOtice how careless t I am with the chicken? THe pic looks like uneven seasoning but it wasnt. It doesnt matter at this point...
For the thighs I trimmed them a little but not to comp level.
Lit the Meaqdow Creek and let it get super hot. The Meadow Creek Chicken Cookers are just unreal. You put the chicken in this stainless steel sanwhich and turn all the pieces at once. It is super hot and fast...these thighs were done in 18 minutes.
I vacuum marinated and tumbled the chicken with a jar of Soy Vey Island Teriyaki and the juice of half an orange. Coated them with Big Popps Desert Gold.
Cooked them for 6 minutes on the skin side and 12 minutes on the back side.
For the Spatchcock Heat the MAK 2 star to 300. Cut the backbone out Coat lightly with olive oil and sprinkle with 3 Eyes Rub. Cook until internal of 165 Separate the legs/thigh compbo and the wings and then quarter the breats. I hek pthese in a Le Crueset pan with cover and they held nicely
NOtice how careless t I am with the chicken? THe pic looks like uneven seasoning but it wasnt. It doesnt matter at this point...
For the thighs I trimmed them a little but not to comp level.
Lit the Meaqdow Creek and let it get super hot. The Meadow Creek Chicken Cookers are just unreal. You put the chicken in this stainless steel sanwhich and turn all the pieces at once. It is super hot and fast...these thighs were done in 18 minutes.
I vacuum marinated and tumbled the chicken with a jar of Soy Vey Island Teriyaki and the juice of half an orange. Coated them with Big Popps Desert Gold.
Cooked them for 6 minutes on the skin side and 12 minutes on the back side.