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Smoked Spatchcock Chicken

Smoking the Spatchocok Chicken using Big Green Egg

Smoke a whole chicken, by flatten chicken out onto BBQ Grill. This technique requires a little butcher skills cutting whole chicken, removing chicken backbone. By flattening the whole chicken gives more surface area to smoke.

Spatchcock fabercation techniques:

  • Stand up whole chicken
  • Using boning knife cut along back bone downwards
  • Cutting along the other side of backbone downwards
  • remove backbone
  • Open chicken lay flat and cut cartilage
  • Pull the cartilage and keel bone from chicken breast
  • remove the cartilage
  • Chicken Spatchcock
How to Spatchcock Chicken

Steps in chicken fabrication

  1. Stand the whole chicken upright, wiping away any excess liquids & blood.
  2. Taking a boning knife cut on one side of neck in quick movement, all away through back bone.
  3. Next taking boning knife cut on the other side of back bone starting on neck going downwards.
  4. Pull the back bone away from chicken, set aside for making good stock.
  5. Open chicken up laying chicken flat onto cutting board.
  6. Using boning knife cut 1/2 inch into cartladge at top of chicken breasts that connects both breasts.
  7. Pulling with fingers the keel bone off chicken breasts.
  8. Next pull the cartladge from chicken that’s connected to keel bone.
  9. Now you have a spatchcock chicken.

BBQ Seasoning Rub Smoking Chicken:

Choosing a perfect BBQ Seasoning Rub for smoking meats is a important. Everyone has there own preferences, but start with with some base spices and herbs. Here is some common spice and herb choices to choose from.

  • Kosher Salt
  • Black Pepper
  • Onion Powder
  • Garlic Powder
  • Sweet Paprika or Smoked Paprika
  • Chili Powder
  • Turmeric Powder
  • Thyme
  • Basil
  • Celery Seed or Celery Salt
  • Cayenne Pepper
  • Dry Mustard Powder
  • Cumin, ground
  • Coriander Seed, ground
  • Dill Seed, ground

Try Mexican Seasoning for rub on Spatchcock Chicken Mexican flair, great for Chicken Tacos.

BBQ Seasoning for on the Spatchcock Chicken enhancing Smoky flavor profile, wonderful for pulled chicken applications.

Sprinkling BBQ Seasoning all over both sides of Spatchcock Chicken

Generously sprinkle BBQ Seasoning of you choice all over both sides of the whole Spatchcock Chicken. Allowing a good 30 to 60 minutes to penetrate through chicken before starting the smoking process.

Smoking Time:

Smoking Spatchcock Chicken using long slow lower smoker temperature to achieve great flavor profile. Keeping temperature low and slow takes some practice using Big Green Egg but results are wonderful smoky flavor profile. The lump charcoal gives long burn time and good wood fire taste. Then following up with soaked wood chips for smoky flavor. The trick is not getting the coals too hot because when Green Egg gets too hot it takes a long time to cool down. Too hot of smoking temperature gives off too strong of smoky flavor profile. The goal is to have great smoky flavors, not harsh smoke coming from too hot smoking temperatures.

Smoked Herb Stuffed Turkey Breast
Smoked Herb Stuffed Turkey Breast
Smoked Spatchcock Chicken
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Smoke a whole chicken, by flattening chicken out onto BBQ Grill. By Spatchcocking the whole chicken gives more surface area to smoke. Using BBQ seasoning rubbed over the whole chicken and low slow smoking makes for versatile purposes.
Servings Prep Time
4 portions 20 minutes
Cook Time Passive Time
3 hours 60 minutes
Servings Prep Time
4 portions 20 minutes
Cook Time Passive Time
3 hours 60 minutes
Smoked Spatchcock Chicken
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Rating: 0
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Rate this recipe!
Print Recipe
Smoke a whole chicken, by flattening chicken out onto BBQ Grill. By Spatchcocking the whole chicken gives more surface area to smoke. Using BBQ seasoning rubbed over the whole chicken and low slow smoking makes for versatile purposes.
Servings Prep Time
4 portions 20 minutes
Cook Time Passive Time
3 hours 60 minutes
Servings Prep Time
4 portions 20 minutes
Cook Time Passive Time
3 hours 60 minutes
Ingredients
Servings: portions
Units:
Instructions
Spatchcock Fabircation
  1. Using a boning knife cutting downwards along both sides of the backbone of the chicken. Start from the top of backbone working downwards in quick swift motion. Be sure to cut all the way down the back bone of the chicken.
  2. Using fingers pull the back bone away from the whole chicken.
  3. Lay the whole chicken down on the cutting board, opened like a butterfly. Using boning knife cut 1/2 inch into cartilage at top of chicken breast area.
  4. Using fingers pull the keel bone from chicken.
  5. Using finger pull the cartilage between the two chicken breasts, removing cartilage from breasts.
  6. Sprinkle generous amount of BBQ Seasoning Rub all over inside cavity of chicken. Rub the BBQ Seasoning into the chicken.
  7. Turn chicken over and sprinkle generously BBQ Seasoning Rub all over out side of chicken. Rub the BBQ Seasoning into the chicken. Allow the seasoned chicken to rest for 60 minutes or more covered in the refrigerator.
  8. Get the smoker set up ready for smoking. Soak wood chips in water, us a gallon ziplock bag or container. Start lump charcoal in firebox. When coals are starting to get white add good hand full of soaked wood chips. With Green Egg use the place setter for indirect heat. Then put a pan filled with can of beer in center of the place setter. Place grill on place setter, then place chicken cavity side up first, half of the smoking time. About 1 1/2 hours.
  9. Regulate the smoking temperature by adjusting top and Botton dampers. Maintain smoking temperature between 185°F to 225°F.
  10. Flip the chicken about half way through smoking process around 1 1/2 hours. Add more wood chips and more beer in the pan if needed. Continue smoking with skin side up through remainder smoking process. The Chicken should read 170°F internal temperature. Check temperatures in breast and thigh areas. Remove chicken from smoker with temperature is reached. Place on platter and cover with foil to rest for 15 to 30 minutes.
Cutting Smoked Chicken
  1. After chicken rested place smoked spatchcock chicken onto the cutting board skin side up.
  2. Cut through chicken in half along where breast separate.
  3. Next cut chicken in quarters along where the breasts and thighs separate.
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Plated Air Fryer Peach Pork Chops
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Air Fryer Peach Pork Chops

Plated Air Fryer Peach Pork Chops
Plated Air Fryer Peach Pork Chops on a bed of braised beets with side of potato wedges.

Air Fryers makes summer foods fast and tasty, the Air fryer peach pork chops is perfect choice. This recipe only takes 5 to 6 ingredients and less then 30 minutes to make. First season Pork Chops with my BBQ spice rub or your favorite store bought varieties, give the rubbed chops some time to rest.

Air Fryer setup

Each air fryer is a little different. Pork chops cook best at 350 degrees temperature settings. Some air fryers have pre settings, use the appropriate setting. Warm up air fryer for about 2 to 3 minutes with basket. Then after preheated place season Chops in air fryer basket, and set timer for 18 minutes for thick chops. If you have thin chops use 12 minutes. Spritz the seasoned pork chops with EVO Oil Sprayer. Caution don’t use PAM spray or vegetable spray they mess up non stick basket. Close basket in air fry and let air fry for have the time. This takes about 6 to 9 minutes depending on the thickness of the chops. The goal is to get the chops nicely browned.

Air Fryer Timer Setting 18 minutes
Air Fryer Timer Setting 18 minutes

Peach Glazed Pork Chops

Peach Riesling Jam

The peach glaze is the magic to this recipe, a simple mixture of my Peach Riesling Jam thinned out with more Riesling Wine. About Half way through air frying remove basket and turn the pork chops over. Then brush with the thinned out Peach Riesling Jam mixture over each chop. Now continue air frying to end of cooking time. Check internal temperature of the Pork Chops close to end of cooking, the temperature should be 145 degrees. The finished chop should be around 150 degrees with a nice caramelized glaze. If all possible let the Chops rest for 5 minutes before serving.

Plated Air Fryer Peach Pork Chops
Air Fryer Peach Pork Chops
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Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Plated Air Fryer Peach Pork Chops
Air Fryer Peach Pork Chops
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Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Ingredients
Servings: Chops
Units:
Instructions
  1. Season each pork chop with 1 teaspoon of BBQ Spice Rub. Work the spice rub in with your fingers. Allow pork chops to rest for 5 minutes minimum.
    BBQ Season Pork Chops
  2. Make peach glaze by mixing peach Riesling Jam with some Riesling Wine to achieve right consistency. Set aside for future step.
    Peach Riesling Jam with Riesling Wine added.
  3. Set up air fryer temperature to 350 degrees, let the air fryer heat up 2 to 3 minutes.
    Air Fryer temperature set to 350 degrees
  4. Place seasoned pork chops in basket and spritz with EVO sprayer using olive oil.
    Pork chops cooked halfway
  5. Place basket back into air fryer and set timer to 16 - 18 minutes for large chops. Set timer to 12 - 15 minutes thin chops. Air fry chops half way through time.
    Air Fryer Timer Setting 18 minutes
  6. Remove basket from air fryer half way into cooking time about 6 to 8 minutes. Turn chops over and brush liberal amount of peach glaze on each chop.
    Pork chops cooked halfway
  7. Place peach halves along side pork chops in basket and season with BBQ spice rub, and brush with some peach glaze. Put basket back into air fry and continue to air fry for remainder of time.
    Glaze pork chops with peach Riesling Glaze
  8. Remove basket from air fryer and check the internal temperature of chop. It should read 145 to 150 degrees. If less then 145 degree put back in air fryer and continue to cook a few more minutes.
  9. Remove basket from air fryer and let the pork chops rest 5 minutes before serving if all possible.
  10. Plate peach glaze pork chop on bed beets or greens. Serve with potato wedges and garnish with peach halves.
    Plated Air Fryer Peach Pork Chops
Recipe Notes

Nutrition Facts
Air Fryer Peach Pork Chops
Amount Per Serving
Calories 433 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 96mg 32%
Sodium 1240mg 52%
Potassium 1032mg 29%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 29g
Protein 38g 76%
Vitamin A 9%
Vitamin C 18%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

An alternate cooking method is to grill peach glaze chops with indirect heat, this will take a little longer to prepare. About 12 to 15 minutes a side brushing glaze on every time turn chops. This give chops a more smoked flavor profile. Grilling peaches will have more depth and smoked flavor profile.

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BBQ Five Beans

BBQ Five BeansBaked beans are the standard side for many BBQ’s, and all to often we use easy short cuts. The BBQ Five Beans recipe is a all out full flavored baked beans side dish, using no short cuts. All beans used in this recipe are started from dried beans and soaked for 12 hours and slow cooked before making them into BBQ Five Beans. Then smoked on the Green Egg for 4 hours at 300°F with apple wood chunks. The result was spicy and smokey BBQ Five Beans, two thumbs up with “Oh Ya” end! This was tested out at Wright’s famous BBQ no fire extinguisher was needed.

BBQ Five Beans

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A five dried bean mixture that is soaked, and slow cooked then made into spicy Smoked BBQ beans. This recipe has just enough heat to say "Oh Ya!" But not so hot that a fire extinguisher is needed to put out the flames. The beans have a long cooking time but its more of a "set it and forget it" until the beans are done.

Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
12 hours 18 hours

Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
12 hours 18 hours

BBQ Five Beans

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Rate this recipe!

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A five dried bean mixture that is soaked, and slow cooked then made into spicy Smoked BBQ beans. This recipe has just enough heat to say "Oh Ya!" But not so hot that a fire extinguisher is needed to put out the flames. The beans have a long cooking time but its more of a "set it and forget it" until the beans are done.

Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
12 hours 18 hours

Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
12 hours 18 hours

Ingredients
Cooking Beans

BBQ Five Beans


Servings: people

Units:

Instructions
  1. Sort through all the dried beans making sure no dirt, rocks or bad beans. Wash all dried beans with cold water well in colander.

  2. Place washed beans in slow cooker, add bay leaf, BBQ Spice Seasoning and chicken stock, cover with lid and set slow cooker on low and timer for 8 hours. Now let slow cooker do work and not worry.

  3. Remove bay leaf, and remove cooked beans from the slow cooker into mixing bowl. Now this could go into refrigerator overnight if you wanted to make beans a day ahead.

BBQ Five Beans
  1. Fry the diced bacon in skillet with olive oil and garlic. Remove bacon when crisp onto paper towel. Add the onions to bacon grease and garlic and sauté for 2 minutes until onions are translucent.

  2. Add to cooked onions the crisp bacon pieces, ketchup, Worcestershire sauce, BBQ spice seasoning, chili powder, garlic pepper, brown sugar, molasses, maple syrup, pepper flakes and brown mustard and cook for 1 to 2 minutes on medium heat. Turn heat off and remove from burner. This is BBQ Sauce for beans

  3. Add the cooked BBQ Sauce to cooked beans and stirring well. Place bean mixture in a heat proof casserole dish.

  4. Heat up smoker, with Green Egg want the dome temperature at 300°F. I used apple wood chunks for smoke. When smoker is up to temperature place on indirect heat close lid or door and smoke for 4 hours. Note check every hour on temperature and add wood chucks as needed.

  5. After 4 hours remove from smoker when ready for service. Enjoy with any traditional BBQ Foods.

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Corn and Black Bean Salad Recipe
formats

Corn and Black Bean Salad

Corn and Bean Salad

Corn and Black Bean Salad

Corn and Black Bean Salad:

Summer time brings the best fresh ingredients for salads, one of my all time summer favorites is fresh   roasted corn. A classic recipe I have been making over years is a Black Bean Salad. This wonderful bean salad is my inspiration, by switching main ingredients around, and creating it into a Corn and Black Bean Salad. This recipe has more emphasis on the fresh roasted corn and putting the black beans more as a secondary component. To boost flavor profile by adding some fresh mozzarella and fresh basil accents salad. Shifting the focus of a spicy bean salad and making it into more of a Italian Style Salad.

Corn and Black Bean Salad Recipe
Corn and Black Bean Salad
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Fresh corn and black bean salad with Italian Style flavor profile
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Corn and Black Bean Salad Recipe
Corn and Black Bean Salad
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Rate this recipe!
Print Recipe
Fresh corn and black bean salad with Italian Style flavor profile
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Ingredients
Roasted Corn
  • 4 large corn silks removed, husks trimmed
  • 2 tbsp butter unsalted, softened
  • 1 tbsp BBQ Rub Seasoning See all-purpose BBQ Rub Seasongint
Black Beans
Salad Mixture
Servings: people
Units:
Instructions
  1. Trim both ends of sweet corn, peel back husks and remove silks from corn. Wash all excess silks off each corn cob.
  2. Mix together the softened butter and BBQ rub seasoning in small bowl. Rub softened butter mixture over each cob of corn. Then pull husks back over corn.
  3. Prepare smoker/grill by heating to 350 degrees. Place corn in smoker/grill using indirect heat and smoke/grill for 45 minutes. Turning corn every 15 minutes. Remove and let it cool for 15 minutes.
Black Beans
  1. Wash and rinse dry black beans, cover with 1" of cold water and soak overnight.
  2. Drain soaked black beans and rinse well. Place onions, bay leaf, cumin, black pepper, red pepper flakes, thyme, and olive oil and cook on high heat in slow cooker until tender about 4 minutes to make the sofrito. Then add the drained black beans, chicken base and water into slow cooker. Set for low heat and cook for 8 hours, with lid.
  3. Test black beans they should be tender, remove from heat and drain excess liquid. Set aside to cool beans.
Salad Mixture
  1. Trim husks off smoked/grilled corn, then cut kerns of corn off the cob. Discard cob and place cut corn in large bowl.
  2. Add to cut corn, cooled drained black beans, diced tomatoes, bite size mozzarella cheese, dice the red bell peppers, dice the sweet onions and mix well.
  3. Combine together in small mixing bowl, the red wine vinegar, sugar, italian herbs, chiffonade basil, olive oil, salt, pepper, pepper flakes and whisk until it forms a vinaigrette. Pour over corn and bean mixture and mix well until everything is coated.
  4. Adjust seasonings with salt, pepper, sugar and vinegar to balance flavor profile. I often use my famous chile infused vinegar to balance flavors it's a perfect match.
  5. Cover Corn and Bean Salad and refrigerate for 2 hours or over night for best flavors. Serve as side dish or accompaniment.
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