I did it at 325 till the thighs were 160 then up to 350 and flipped to crisp the skin . I don’t really think it was needed though . Beer can chicken skin was crispy just like the spatchcock . Although left side of my smokefire is hotter cause my patio and it’s not evenWhat temperature did you cook them at? Did you turn it up at the end to crisp up the skin?
You sir are an artist!!Tried something new today and I must say... This will be my new to go to thing when ill make burgers.
Grind up some bison steak for making burgers. While this is a pretty lean cut I though why not chop op a half package of bacon and combine it with the meat. Got me 7 x 8oz patties out of it. And daaaaaaaaaamn this is a keeper. Thought some blue cheese with it would be good and yes it was!! Did some onions in a skillet on the SF aswell. I'll be making these soon again