Just pass it over to me.
I don't know who devised the Spachcock technique but he must have been a Mexican and he, or she, deserves at least two pages in the Testament of Food. Spachcocking, in case you're wondering just what in the hell I'm talking about, is the way El Pollo Loco BBQs their chickens. They lay flat on the grill so they cook fairly uniformally. I bought a chicken on Sunday and ended up braising half of it with a can of mixed veggies mad a gravy with the juices and poured the gravy over come instant mashed potatoes. Good comfort food as it was somewhat chilly on Sunday. I saved the other, Spachcocked half, and today it is in the nineties. Good BBQ weather. Let's light off the Q.
Throw the bird in a container and season with Seasoned Salt, Pepper Medley and Chipotle .
Put some fresh briquettes in the Magma, light them off etc. etc. When nice and hot place the boid on the grill and toss on a few dry Mesquite chips right outta the bag. Meanwhile soak some more chips in some water.
Let's stop and digress for a moment the rule is, pork gets Hickory. Everything else, IE Beef Fish and Chicken gets Mesquite. Commit this to memory, it will never fail you. Toin da boid occasionally to cook evenly and I swear this will be that best chicken that you ever stuffed into your piehole. If you don't agree, just send the un-used portion to me for proper disposal.
You don't know fuck all about cooking. Stop posting stuff
ReplyDeleteYou're probably not smart since you can't or won't share your infinite wisdom on this topic. Your comment means nothing. Or maybe you were drunk.
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