Sour Tit's Chicken

[Bluechip]

Never tried "Shakin the tree" sseasoning but you can't beat some chicken smoked with mesquite....I smoke 3 or 4 at a time and freeze the leftovers.

Where did you get that seasoning. I'm always trying different rubs and seasonings....

Oh yea.....the chicken looks awesome. I have never spatch cocked one but everyone says the smoke penetrates even better. I will try that next time I smoke....

[rosska]

Originally Posted by Bluechip

Never tried "Shakin the tree" sseasoning but you can't beat some chicken smoked with mesquite....I smoke 3 or 4 at a time and freeze the leftovers.

Where did you get that seasoning. I'm always trying different rubs and seasonings....

Oh yea.....the chicken looks awesome. I have never spatch cocked one but everyone says the smoke penetrates even better. I will try that next time I smoke....

Blue Chip I by the Dizzy Pig Seasoning from Chim Chimineys in League City. They are one of the largest Green Egg distributersin Texas and are some of the best people you will ever meet. Dizzy Pig is real big with the Egghead crowd. They have a website you can go to and order. I would recommend buying one of each. Trust me you will find a use for them. Another good rub that alot of people talk about and I have not tried yet is John Henrys Pecan Rub. When you spatchcock a chicken it speeds up the cooking process and remains whole which keeps in the jucies. This was my first and will be the only way I do a whole chicken now.

[Bluechip]

Originally Posted by rosska

Blue Chip I by the Dizzy Pig Seasoning from Chim Chimineys in League City. They are one of the largest Green Egg distributersin Texas and are some of the best people you will ever meet. Dizzy Pig is real big with the Egghead crowd. They have a website you can go to and order. I would recommend buying one of each. Trust me you will find a use for them. Another good rub that alot of people talk about and I have not tried yet is John Henrys Pecan Rub. When you spatchcock a chicken it speeds up the cooking process and remains whole which keeps in the jucies. This was my first and will be the only way I do a whole chicken now.

Thanks for the info...