Michelin Star BBQ At Home!

-Take your whole chickens and remove the innards. Spatchcock each bird, then cut them in half (refer to video for demo). Trim any excess if needed.

-In a large cambro or food-safe container, mix all the brine ingredients together.

-Add the chicken halves into the brine. Cover with a lid and refrigerate for at least 4 hours, ideally between 12 and 24 hours.

-Remove chickens from the brine and place on a wire rack. Pat them dry thoroughly. Remove wing tips if desired.

-Season all over with SPG seasoning in a light, even dusting. Let the chickens sit out for a bit to allow the skin to dry while you fire up your pit.

-Get your Chud Box to 275–300°F.

-Place chicken bone-side down on the pit. Cook for about 1 hour.

-Brush with glaze (made from the demi and mustard BBQ sauce), then flip the chickens. Continue cooking and brush the underside with glaze. Cook for another hour.

-Flip the chickens back to bone-side down. Cook until internal temp reaches 175°F.

-Give the chickens a final light coat of glaze, then pull them from the pit. Wrap in foil and let them rest to carry over and cool slightly.

Slice and enjoy!

To Make Chicken Demi-Glace

-Place 2 quarts of homemade chicken stock in a saucepan. Simmer and reduce down to about 1 cup, which should take around 45 minutes.

-To turn the demi-glace into chicken glaze, mix 3 parts L&L Mustard BBQ Sauce with 1 part of the reduced demi-glace. Stir well and adjust to your taste.

To Make Alabama White Sauce

-In a mixing bowl, combine mayo, apple cider vinegar, apple juice, horseradish, black pepper, lemon juice, salt, dry mustard, and cayenne. Whisk until smooth.

-Refrigerate until ready to serve.