Spatchcocked Chicken “Slow Smoked on Your Gasser”
Spatchcocked Chicken “Slow Smoked on Your Gasser”. Slow smoked and seasoned to perfection with Chef of the Future Honey Garlic Bourbon. Pull apart tender, juicy with a “Kiss of Smoke” in every bite.
Smokin’ on Your Gasser, there are a lot of fine gas grills out there, in fact there are more gas grills in America’s back yards than any other. We get a lot of comments like “I have a gas grill and I can’t do that. Or I can’t Smoke or do any “Low & Slow” cooks on my grill.
So with a little help from BBQ Pellets On Line’s Wedgie we thought we would show you how to do anything you can dream of on your gasser. We’ll show you how to do “Slow Smoking” and then “Low & Slow BBQ”. We are also thinking about doing some “Cold Smoked Cheese” then doing some grilling “Hot and Fast” all with a “Kiss of Smoke”.
The important thing to keep in mind is TIME & TEMPERATURE. If you can control the heat you can smoke in anything, even a cardboard box.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grill’s, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
See Video: http://datenightdoins.com/video-spatchcocked-chicken-slow-smoked-on-your-gasser/
Smokin’ on Your Gasser
A BBQ Grill Recipe
Prep Time: 5 minutes
Cook Time: 3 ½ hours @ 250* (122c)
Grill: Gas Grill
Pellets: BBQ Pellets On Line Pecan in a Wedgie
What You Need for Smokin on Your Gasser:
First you need a grill that’s burners go front to back.
You need to be able to control the burners, by shutting off some of the burners while at the same time be able to control the temperature on other burners. I always light the left burner and turn the rest off. But it doesn’t matter if you use the left or right burner. You need at 3 burners with 4 being even better.
You need some kind of oven thermometer so you can see the temperature of the meat at/on your grill grate. Your hood thermometer won’t help, you don’t care the temp is up there, but you need to know what it is where the meat is.
I use a Maverick ET-732 that has 2 probes, one for the meat and one for the grill level.
Then you need a “Smoke Box” and the “Wedgie” is a good one. The cool thing about using the “Wedgie” is that BBQ Pellets on Line sells 1, 3 or 10 pound bags of pellets so you don’t have to buy a big bag that will last a year and makes it easy to mix and match pellets for the smoke flavor you want. They have over 21 different pellets!
Ingredients: Spatchcocked Chicken “Slow Smoked on Your Gasser”
- 5 pound chicken, Spatchcocked. See Video “How To Spatchcock Chicken”
- Chef of the Future Honey Garlic Bourbon Rub & Seasoning, to taste
- Butcher BBQ Grilling Oil, Butter Flavored
How To Spatchcock A Chicken:
Video: http://datenightdoins.com/spatchcock-chicken-video/
Recipe: http://datenightdoins.com/spatchcock-chicken/
Recipe: http://datenightdoins.com/garlicky-spatchcock-hens/
Our Ingredients
Smokin on Your Gasser
A BBQ Grill Recipe
The Smoke is Rolling
Cooking Directions: Spatchcocked Chicken “Slow Smoked on Your Gasser”
Spatchcock your chicken and rub it with the Butcher BBQ oil to hold the Chef of the Future Honey Garlic Bourbon Rub & Seasoning on and help it brown nicely.
Preheat the grill to “High” heat for a nice sear, spray the grill grates with a cooking spray. (We use Duck Fat, adds tons of flavor). Place chicken skin side down for 3 minutes. Then give it a quarter turn to give it a nice sear. After 3 minutes turn the heat off under the bird and flip your bird back over to flesh side down and insert your meat probe.
Leave the burner on the left side on high and turn the rest off. Light your Wedgie and set it in the back out of the way.
You want to adjust your temperature to around 250* (122c) and just let your Spatchcocked Chicken hang out in the smoke for around 3 ½ hours. I say “around” because no 2 birds are the same, some will be larger and some smaller and this will affect your cooking time. Instead go by temperature. (On this grill if I leave the left burner on high I have a grate temperature of 250* (122c) under the bird, perfect!
When your chicken reaches an internal temperature around 175* (80c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* ( 74c) but I like the way chicken flakes apart when you cook it to a little higher temp. Keep in mind that the chicken will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Smokin on Your Gasser
A BBQ Grill Recipe 
Spray The Hot Grates
Place Chicken Skin Side Down For A Nice Sear
In The Smoke
Smokin on Your Gasser
A BBQ Grill Recipe
The Wedgie
Let’s Eat!!
Smokin on Your Gasser
A BBQ Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
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“Date Night Heat”, Add a Little Heat To Your Meat”
“Date Night Gourmet Steak Seasoning“
Our Thanks To:
The Smoking Wedgie
https://bbqpelletsonline.com/
Duck Fat
BBQ Pellets on Line
