Stay ready, don't get ready. Love to see it. Would you have tried this (assuming you had had the space and equipment in Chicago) or is there a lower temp that you wouldn't want to test (concern on cooking temp of the bird)? This may be a bigger concern for whole bird v spatchcocked but just curious if you have any suggestions.
If I had the space I would have done it. Bird temped out 168 white and 179 dark. I've never done it spatchcocked but I've smoked and grilled them this hybrid model was a fun new experience. It cooks faster splayed out, that's why I'm ready to try actuly quartering it and a whole bird
Thanksgiving prep? You’re a madman.
Haha stay ready so I don't have to get ready
Stay ready, don't get ready. Love to see it. Would you have tried this (assuming you had had the space and equipment in Chicago) or is there a lower temp that you wouldn't want to test (concern on cooking temp of the bird)? This may be a bigger concern for whole bird v spatchcocked but just curious if you have any suggestions.
If I had the space I would have done it. Bird temped out 168 white and 179 dark. I've never done it spatchcocked but I've smoked and grilled them this hybrid model was a fun new experience. It cooks faster splayed out, that's why I'm ready to try actuly quartering it and a whole bird