Bossy J's BBQ
Member
I have a co-worker who loves food off a pellet grill. Asks me what I'm cooking all the time . Long story short, he asked me to BBQ chicken this weekend. Since he knew I was bbqing chicken anyway, I said sure. My plan is to spatchcock. Cooked chicken this way many times so I'm comfortable with it. However, getting the bird to him is my question. I've ftc'd butts and brisket, but never chicken. Has anyone ever FTC'd chicken? Pros/cons etc. I'd like for him to enjoy the chicken still hot. He may not be able to eat it straight away after I deliver it to him. Maybe be a couple of hours even. Ideas?