Holy Cow

bbqking

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Phoenix,Az
Grill
EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
So I saw some dude on the meat church do this. Made the Alabama sauce, the same minus horseradish. Spatchcocked the chickens, 375 for an hour and 15 minutes, then cranked it to 425 for the last 15-20. Turned out good. Everyone said the sauce tasted similar to ranch,
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