TentHunter
Moderator
with Bacon Wrapped Asparagus
This was a simple but very delicious way to cook the chicken.
Here goes...
Started by mixing some Yellow Mustard & Brown sugar together. Also made a spice rub mix of salt, granulated garlic, granulated onion & Chili powder.
The backbone from the spatchcock chicken was tossed it in a small pan of water with a little sea salt & herbs to make a quick chicken stock for some rice.
Slathered the chicken with the sweetened mustard...
Sprinkled the spice mixture all over...
Then onto the 325° grill with the Bacon Wrapped Asparagus. Cherry Pellets for smoke.
The chicken was pulled at 165° & the asparagus was brushed with some melted butter & Italian Dressing then pulled off.
The chicken had a beautiful amber/brown color and smelled wonderfully of mustard, chili powder & sweet smoke.
We used the chicken stock to make some Chicken & Herb flavored rice & served with the Chicken & Asparagus.
Thanks!
This was a simple but very delicious way to cook the chicken.
Here goes...
Started by mixing some Yellow Mustard & Brown sugar together. Also made a spice rub mix of salt, granulated garlic, granulated onion & Chili powder.
The backbone from the spatchcock chicken was tossed it in a small pan of water with a little sea salt & herbs to make a quick chicken stock for some rice.
Slathered the chicken with the sweetened mustard...
Sprinkled the spice mixture all over...
Then onto the 325° grill with the Bacon Wrapped Asparagus. Cherry Pellets for smoke.
The chicken was pulled at 165° & the asparagus was brushed with some melted butter & Italian Dressing then pulled off.
The chicken had a beautiful amber/brown color and smelled wonderfully of mustard, chili powder & sweet smoke.
We used the chicken stock to make some Chicken & Herb flavored rice & served with the Chicken & Asparagus.
Thanks!
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