Smokey Lew
Head Chef
I've posted this dish before but I'm doing it again because it's easy to do and it comes out so nice each time.
One whole chicken that has been spatchcocked and rubbed with Ritter's Sweet Peach Rub. Make sure to get rub under skin of breasts and leg quarters, too. Put in fridge for an hour or so to help dry out skin.
Place chicken on indirect side of grill and cook at high temperature between 375 and 425 degrees. Helps crisp up skin.
When chicken breast gets to about 125 or 130 degrees, pull chicken and place in aluminum tray. Baste liberally with SuckleBusters Spicy Peach BBQ Sauce (I buy it in the one gallon size. That's how much we love this chicken). Place back on indirect side of grill. Baste a couple of times with juice until done.
Chicken is ready to take a 5 minute rest before the feast.
Plated with mixed vegi and potato.
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One whole chicken that has been spatchcocked and rubbed with Ritter's Sweet Peach Rub. Make sure to get rub under skin of breasts and leg quarters, too. Put in fridge for an hour or so to help dry out skin.
Place chicken on indirect side of grill and cook at high temperature between 375 and 425 degrees. Helps crisp up skin.
When chicken breast gets to about 125 or 130 degrees, pull chicken and place in aluminum tray. Baste liberally with SuckleBusters Spicy Peach BBQ Sauce (I buy it in the one gallon size. That's how much we love this chicken). Place back on indirect side of grill. Baste a couple of times with juice until done.
Chicken is ready to take a 5 minute rest before the feast.
Plated with mixed vegi and potato.
Uploaded with ImageShack.us