NorCal Smoker
Member
Here was the dilemma....My wife wanted spatchcock chicken, but my daughter had a late afternoon soccer game. If I waited until the game was over, we would have eaten very late. If I cooked the chicken the normal way I cook spatchcock chicken, it would be way overdone by the time I got back from the game.
Pellet Boss to the rescue!!!
First, I seasoned the spatchcock chicken with MAK Bird Rub and BP's Desert Gold. Then on to the MAK.
Then I programmed the Pellet Boss to SMOKE for 45 min, then ramp up to 325°F until it reached an IT of 165°F, then return to SMOKE until I got home. I am getting much better at timing now. When I returned home, the IT was 157°F. Shortly the temp returned to SMOKE, and sure enough the IT was reading 165°F! How cool is that! This thing is amazing .
While the bird was resting, I cranked up the MAK to 400°F. I seasoned some asparagus with Annie's EVOO with garlic and BP's Desert Gold. On to the MAK:
All plated up (it was actually better than the last time I cooked it):
Pellet Boss to the rescue!!!
First, I seasoned the spatchcock chicken with MAK Bird Rub and BP's Desert Gold. Then on to the MAK.
Then I programmed the Pellet Boss to SMOKE for 45 min, then ramp up to 325°F until it reached an IT of 165°F, then return to SMOKE until I got home. I am getting much better at timing now. When I returned home, the IT was 157°F. Shortly the temp returned to SMOKE, and sure enough the IT was reading 165°F! How cool is that! This thing is amazing .
While the bird was resting, I cranked up the MAK to 400°F. I seasoned some asparagus with Annie's EVOO with garlic and BP's Desert Gold. On to the MAK:
All plated up (it was actually better than the last time I cooked it):