The 
A man, a dog and a smoker
Smoking a butterflied chicken and whole garlic cloves
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I rarely smoke birds even though a proper one is a favorite. Mostly I suppose it’s a protecting my ego thing, fail more times than I get right.
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Thats why I spatchcocked it, cooks more evenly. Once the breasts hit 165, your in business.
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Also smoked whole garlic cloves and stock. If you haven’t smoked stock before, well worth doing. In the garlic cloves make openings at the top, season and pour in olive oil.
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Spatchcocked …? What ?? is? That ??
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Take your chicken and cut out the backbone. You can also use pruning shears to cut through the bones. Inside between the breasts make a shallow cut in the cartilage, turn over, and press flat. Save the spine for stock, run a broad tipped butterknife under the skin on the breasts, each seperately and put a tablespoon ( softened ) butter herb mix under the skin and squish around. Voila, a butterflied or spatchcocked chicken, or turkey, any bird like that.
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Never heard tell of abyone doing that . That is definitely something new to me..i have dine several chickens in the grill always just did chicken in the middle charcoal to the sides and a beer can up its butt.
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Additionally my turkeys always done in a roaster.
Thing will fall off the bone.
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The
Stock making day
Now just have refrigerate to remove fat in a few days
Also going to poach some fish, asparagus and white sweet potato for dinner, maybe do an au gratin as well.
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I highly recommend poaching white fish in stock. Used the same stock ( with added ) to first boil the white sweet potatoes ( for au gratin), poach the fillets and cook the asparagus. Sweetend the remaining stock with reduced apple juice, a trick from a cooking show years ago, for a fish dressing sauce. Kinda tart as well, cuts saltiness.
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The WV DNR makes us pay a trout stamp to catch fish . Poaching is illegal and can get you in big trouble . I dont fish as much as I used too.
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NoloSalsa
8 large vine-ripe tomatoes, de-seeded
5 Roma tomatoes, de-seeded
2 large sweet onions
1 large spanish onion
1 large white onion
1 large red onion
2 bunches green onions
1 small cucumber, peeled, de-seeded (really small, the equivalent of 3 slices of a regular - a little goes a LONG way)
1 medium jar pickled sweet red peppers
2 medium jars pickled pearl onions + juice
1 medium jar pickled pepperoncini peppers + juice, de-seeded
1 medium jar pickled sliced mild banana pepper rings + juice
3 - 4 pickled hot yellow chili peppers + juice, de-seeded
1 red bell pepper
6 semi-ripe avocados
2 tbsp pickled minced garlic + juice
1/2 cup fresh chives
2 tbsp dried cilantro
1/2 tsp Mrs.Dash
1 tsp sea salt
1 tbsp black pepper
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rice vinegar to cover ingredients, garlic or seasoned flavor optional
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mince or dice ingredients to preference
add more yellow chilies for heat
let set in refrigerator overnight to blend flavors
If you want the vinegar to remain clear, don’t add the avocados
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The
The little chefs helping assemble skewers, beef marinated in Japanese barbecue sauce
Every chef should be well armed, my Sig 365XL ( with manual safety )
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Little steak is for the boys
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Those look like some good kabobs!
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You can’t go wrong marinating beef or or pork or chicken in Yoshidas Gourmet Sauce, or Japanese Barbecue Sauce. At least a full day, if not two. Then you can vacuum seal or cook. Love the combo of onion, peppers and pineapple.
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