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Author Topic: Pulled BBQ Chicken Sandwiches on the Summit  (Read 6177 times)

bamakettles

  • WKC Ambassador
  • Posts: 5912
Pulled BBQ Chicken Sandwiches on the Summit
« on: May 28, 2024, 01:02:11 PM »
We wanted a really easy holiday cook yesterday and this fit the bill.  Kellee spatchcocked the chicken, I sprayed it with Pam butter spray and coated it with a liberal amount of Cosmo's Q Dirty Bird seasoning.  Grilled on the Summit with deflector and water pan underneath at 375F to 167F IT.  Pulled so easily, added in some SBR sugar free sauce, a little more rub and it tasted great.  Veggie kabobs and beans for sides.....

Cheers!

Gringo

  • WKC Ranger
  • Posts: 660
Re: Pulled BBQ Chicken Sandwiches on the Summit
« Reply #1 on: May 28, 2024, 01:33:51 PM »
Looks grate Greg!  All the cook pics on the threads lately have been stellar! 

Question for you… Spatchcock v Frog?  Used spatchcock for years and then 2 years ago saw the trending on frog chicken/turkey.

I like the frog method as you don’t have to cut through the spine and not as hard on blades/scissors! 

What say you @Bamakettles and @JEBIV ??


Sent from my iPhone using Weber Kettle Club

bamakettles

  • WKC Ambassador
  • Posts: 5912
Pulled BBQ Chicken Sandwiches on the Summit
« Reply #2 on: May 28, 2024, 04:43:53 PM »
Had to Google that lol… IDK, looks like it takes up a lot of grill space and would be hard to keep it over a center deflector without the edges burning.  Just my initial thought.  As long as Kellee will spatchcock the bird, I’ll probably cook it that way - we love the results.  Thanks for the ideas!


Sent from my iPhone using Weber Kettle Club