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Author Topic: Burnt Orange Spatchcocked Chicken.  (Read 5969 times)
h00kemh0rns
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« on: July 18, 2010, 04:34:37 PM »

Mopping sauce:
  • 48 oz chicken stock or broth
  • 48 oz orange juice
  • 1/2 cup apple cider vinegar
  • 12 oz beer (my secret is Shiners Smokehaus Beer)
  • 1 tbs salt
  • 1 tbs pepper

1.  Put orange juice and chicken stock in separate pans and reduce both liquids by half to 3/4ths.  You want to concentrate both of these liquids.
2.  Combine both into one pan and simmer for 15 minutes on low.
3.  Add cider vinegar and continue to simmer for another 15 minutes.
4.  Add beer, salt, and pepper to sauce turning heat off after a final 15 minutes of simmering.  Allow sauce to come to room temperature.
5.  Set in plastic squeeze bottle or bowl for basting chicken.




Glaze:
  • 1/3 cup orange marmalade
  • 1 tbs mustard
  • 1 tbs worcestershire sauce
  • 2 tbs honey
  • 2 tsp white wine vinegar
  • 1 tsp pepper
  • 1 tsp salt

Whisk all ingredients together and set aside in fridge.




Chicken Rub (rub I use on everything from Boston Butts, Brisket, etc..):
  • 1 cup sea salt
  • 1 cup turbinado sugar
  • 1/2 cup smoked paprika
  • 1/2 cup chili powder
  • 1/4 cup coriander
  • 1/4 cup black pepper
  • 2 tbs cayenne pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1 brick of achiote
  • 2 tbs cocoa powder
  • 2 tbs garam massala

1.  Mix all ingredients together and set aside until needed. 
2.  Place in shakers for easier dispersion. 


Shaken not stirred Wink


Prepare Chicken:
1.  Cut backbone from chicken. 
2.  Remove all the internals, backbone, neck etc.  Freeze for later use in making chicken stock.
3.  Cut up half a stick of butter into patties.
4.  Place butter under skin of bird.
5.  Season with the rub.
6.  Place in fridge (covered) for 24 hrs.



3 key ingredients to French cooking:  Butter, butter, butter.




Cooking:
  • Preheat Keg to 275-300*.
  • Put some wood chunks in.  I place some pecan or hickory chunks for chicken.
  • Use diffuser and put pan below CI grate to catch drippings.
  • Place chicken skin side up on CI grate.
  • Mop every 20-30 minutes.
  • When temp of chicken is around 165* brush glaze on.
  • Remove chicken when temp measures 167*-170* at the innermost part of the thigh.
  • Let chicken rest for about 15 minutes.

Placed on grill with some corn:

'Mopping'/Action shot:

All nice and wet:


Glaze:

Resting:

Money shot (with my mole):

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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
BirdNerd
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« Reply #1 on: July 18, 2010, 04:38:16 PM »

Hookem, that chick is a thing of beauty!  Cheesy
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ronbeaux
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« Reply #2 on: July 18, 2010, 04:45:28 PM »

Nice!
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Is it burnt??
EconomicDisconnect
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« Reply #3 on: July 18, 2010, 04:55:46 PM »

Hook,
you sure you are not a scientist?  You certainly work like one!

Wonderful bird!
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h00kemh0rns
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« Reply #4 on: July 18, 2010, 04:58:48 PM »

Hook,
you sure you are not a scientist?  You certainly work like one!

Wonderful bird!

Cook, chef, scientist...all sound about right to me.  Wink
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
Grandpa JD
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« Reply #5 on: July 18, 2010, 05:05:26 PM »

Nice job.  Going to mojo a spatchcocked bird tomorrow.  Already marinading, but I'll try your glaze on it, except I'm going to substitute habanero jelly for the marmalade.   Smiley
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"To the stars on the wings of a pig."
h00kemh0rns
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« Reply #6 on: July 18, 2010, 05:07:23 PM »

I'll try your glaze on it, except I'm going to substitute habanero jelly for the marmalade.   Smiley

That sounds like a great idea. I already had decent heat with the Mole and it combined well with the citrus.
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
RNF
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« Reply #7 on: July 18, 2010, 05:41:32 PM »

Yardbird sounds good along with the marinade.
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GrillSarge
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« Reply #8 on: July 19, 2010, 03:11:38 PM »

Wow, looks great wish I could eat stuff like that
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h00kemh0rns
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« Reply #9 on: July 19, 2010, 06:58:19 PM »

Wow, looks great wish I could eat stuff like that


Thank you for the kudos.

Curious. Why can't you eat this?
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
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