Another slow-cooked spatchcock chicken. This time I just used a generous amount of Blue Hog Sweet and Savory rub. Cooked it for 1 hour at 375 degrees in the smoker. After about 50 minutes, I threw on some Kinder’s sauce on top to give it a glaze. Yes, I should have taken it out earlier. It still came out to be juicy.
Welcome to the curated chaos of curiosity and creativity—brought to you by Edel Alon: maker, thinker, and hands-on problem-solver. This blog is part journal, part resource hub, and entirely dedicated to the art of doing. From culinary experiments and car tinkering to tech deep dives and DIY builds, you'll find stories, guides, reviews, and reflections designed to inspire, inform, and occasionally make you laugh (or at least raise an eyebrow). It's a celebration of learning by doing—with a few detours along the way.
