BBQ time

Have had a couple of weeks off from brewing beer, trying to figure out clarity issues with current beers and making new recipes.  Currently have an Amber Ale, Pilsner, and Oktoberfest bier in various stages of aging and fermentation.  Here's the Oktoberfest bier just forming a nice Krausen.

Lazy weekend this weekend, decided to fire up the Egg and have some spatch chicken. Will share the process I go through.  Although I don't have a picture of splaying the chicken, I basically take some poultry shears and cut out the back bone.  Once done, you can lay the bird out flat similar to a book layed out with the cover side up.

Spatch (basically cut out back bone and spread flat) chicken in vacuum marinade

Next, I got the Egg to a steady 375 and put some dry rub on the bird.  For this, I used 5-spice on one side and Peruvian BBQ rub on the other side.

After spraying the bird with olive oil cooking spray, or Pam, or greasing with butter - just sprinkle the bird on both sides and rub the spices in.  I also create a pocket under the skin on the breast side and sprinkle the rub under the skin in the pouch this creates.

Once dressed, the chicken goes on the grill for 45-60 minutes, and I check it with my Thermapen - 180 in the thigh, 160 in the breast. A Hatch Green Chili, some baked potatoes & sweet potatoes, and it's all set.

That's about it, the spices were fantastic.  Will get back to brewing in a week or two.