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Old 12-09-2006, 10:12 AM   #1
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Today's Q

Gonna Q up a whole chicken on Einstein today using Vindaloo Curry powder. Serve it up with some Basmati rice cooked in Chicken broth with diced veggies and homemade Pita Bread.

Pics as we go along.
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Old 12-09-2006, 10:33 AM   #2
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I cut the backbone out, (spicockSP?), add curry pdr, leave in fridge for a couple of hours. Smoke at 250 over lump for 2 to 2 1/2 hrs. Really fairly simple.
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Old 12-09-2006, 12:12 PM   #3
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Can't wait to see the pics!
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Old 12-09-2006, 02:58 PM   #4
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Quote:
Originally Posted by DATsBBQ
I cut the backbone out, (spicockSP?), add curry pdr, leave in fridge for a couple of hours. Smoke at 250 over lump for 2 to 2 1/2 hrs. Really fairly simple.
I'm sure Woodman will jump in here at any time, he hates it when people make spelling errors.
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Old 12-09-2006, 03:50 PM   #5
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Dammmm! That does sound awesome! Can't wait to see it.
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Old 12-09-2006, 04:06 PM   #6
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Just put the bird on. Wife made a cucumber salad to go along with it. I'll post the pics I got once the wife get's back to the house. Her new camera, I don't know how to download the pics yet
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Old 12-09-2006, 04:45 PM   #7
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Pics at http://www.ncre.biz/cook/cook.html
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Old 12-09-2006, 04:57 PM   #8
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Looks awesome !

Spatchcock
-
(spach'kok") n. a fowl that has been dressed and split open for grilling.
v.t. 1. to prepare and roast (a fowl) in this manner. 2. to insert or interpolate, esp. in a forced or incongruous manner. (Thanks Google).


Dats... in this pic.. http://www.ncre.biz/cook/chickenonEinstein.JPG

..."Dats" pretty cool. never thought of tucking in the legs like that. Any specific reason for anchoring the legs like that? (just curious)
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Old 12-09-2006, 05:10 PM   #9
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Just tends to keep the bird in more of a "solid" mass. Drumsticks are a little more protected from drying out as the breast has more meat on it. Works for me.
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Old 12-09-2006, 05:27 PM   #10
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Quote:
Originally Posted by DATsBBQ
Just tends to keep the bird in more of a "solid" mass. Drumsticks are a little more protected from drying out as the breast has more meat on it. Works for me.
Thought so. Thanks!
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Old 12-09-2006, 05:53 PM   #11
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Quote:
Originally Posted by DATsBBQ
Just put the bird on. Wife made a cucumber salad to go along with it. I'll post the pics I got once the wife get's back to the house. Her new camera, I don't know how to download the pics yet
How about the cucumber salad recipe...my MIL makes one with dill and some sort of white dressing thats delish....
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Old 12-09-2006, 06:01 PM   #12
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Cukes, yogart, dill more stuff. I'll have pics of that later. Cuts the heat of the curry.
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Old 12-09-2006, 08:39 PM   #13
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Looks real good.
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Old 12-09-2006, 10:03 PM   #14
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Final pics posted. The cumbersalal didn't take to the camera very well
Tasted pretty good, but the wet Vindaloo rub I used last time imparted a much stronger flavor that the dry. Then again, there was a lot more it too.
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Old 12-10-2006, 09:13 AM   #15
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It all looked great Dats! I've done chicken like that on the grill and I put a cookie sheet over the chicken and weigh it down with two bricks. Chicken cooks in about 20 minutes.
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Old 12-10-2006, 02:06 PM   #16
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I'm gonna do one of those Spatchcock chickens soon. Looks terrific!

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Old 12-10-2006, 05:24 PM   #17
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It looks great. Does the egg retain a lot of moisture? My Smokin Tex does and the skin never comes out to my satisfaction. Now I do Butts & Beef in the ST and Chicken & Ribs in the Traeger.
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Old 12-11-2006, 09:01 AM   #18
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Oct_97 wrote:
Quote:
Does the egg retain a lot of moisture? My Smokin Tex does and the skin never comes out to my satisfaction.
Well the theory is that because the egg does not draw as much air as other smokers to stay at temp that the food is moister. I think alot has to do with the relative humidity of the outside (combustion) air.

To crisp up the skin, I flip the bird breatside down for the last 20 minutes or so. I usually get good results that way.

If I sauce the bird with anything with sugar in it, it don't come out too good.
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Old 12-12-2006, 06:27 AM   #19
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Thank You
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