For Spatchcock Chicken, what seasoning and what wood?

Discussion in 'Poultry' started by cmayna, Mar 21, 2016.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Yes, I'm putting our Salmon on the back burner this weekend and going to do some Spatchcock Chicken in my gasser Masterbuilt.  No plans for a wet brine at all.  Just a simple EVOO with a seasoning.  What's a good seasoning and flavor of pellets should I use?  Thinking maybe Cherry.
     
    Last edited: Mar 21, 2016
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You can use Salt, Pepper, Onion and Garlic if you want real simple. I like the Rubs below. If using the AMNPS, Cherry may be hard to keep lit. You can mix with another, Oak, Maple, or Hickory, and they will burn fine...JJ

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

    Mild but Wild Chix Rub

    1/4C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Gran. Garlic

    1T Gran. Onion

    2tsp Bell's Poultry Seasoning or other

    1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

    1tsp Black Pepper

    1tsp Mustard Powder

    1tsp Allspice

    1/2tsp Cumin

    Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
     
    Last edited: Mar 21, 2016
  3. joe black

    joe black Master of the Pit OTBS Member

    Craig, I spatch just about all of my birds. I like s&p on the bone side. On the breast side, I put soft butter and rub under the skin. Outside, I slather with soft butter, s&p, and a little sprinkle of Weber Kickin' Chicken. The EVOO may be ok, but I like the color that the butter gives me. As far as wood, I use cherry on my birds. I also like to smoke birds above 300* if you can get it.

    Good luck with your bird. Let us know how it turns out. Pics would be nice. Joe
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    SPOG and cherry are a great combo on Chicken. If you have some Kiawe that would be another great wood choice.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Butter & garlic under the skin, dust the outside with Montreal chicken seasoning, mesquite for wood.

    Al
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Thanks all for the suggestions.  OK for butter under the skin. I might do 1 recipe on 1 bird and then another on the other bird. 
     
    Last edited: Mar 22, 2016
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hey Craig!  Lots of great suggestions already, but I'll give one more.  I like to brush on a wet mixture of melted garlic butter and a splash of EVOO, then season with a dry mixture of Lawrys seasoned salt, sage and lemon pepper.  No measurements really...I just eyeball it to taste.  I put both the wet and dry ingredients under the skin, and on top of the skin as well.  But you gotta go easy on the dry ingredients or you can get your skin too salty.  Learned that on the hard way.

    Lookin forward to seeing how it turns out...happy smoking!   [​IMG]

    Red
     

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