Todays cook on the Pro Q Frontier turned out to be something a bit special, “Why?” I hear you cry “Spatchcock Chicken is childs play on the BBQ” to which you may be right but trust me, there is Spatchcock Chicken and then there is Spatchcock Chicken and this one was definitely the latter.
In fairness how I light my Pro Q is how I light it in all conditions, fill your chimney to around two thirds of charcoal, this should provide enough heat to get your smoker quite quickly up to 300 F or 160 C.
Congratulations to Matt Abbott for coming up with the winning names for the rubs that I created. They are as follows:
Today I made up two rubs to use on my BBQ. One sweet & salty for pork and chicken and the other salt & pepper based for dark meats such as beef and venison.
A couple of Sundays ago I cooked a brisket and some pork ribs, this post concentrates on the pork ribs because they are delicious, juicy and one of my favourite meats to cook.
We are currently building this new web shop with new products added almost daily as well as building a new physical shop to display all of our outdoor cooking products from BBQ’s and Smokers to rubs and charcoal.
