{
  "schema": "gtrdunn.recipe.v1",
  "source": "GTRDUNN Grilling",
  "exportedAt": "2026-07-29T04:11:37.604Z",
  "recipe": {
    "slug": "osage-smoked-chicken",
    "name": "Osage Smoked Chicken",
    "summary": "Crisp skin and tender interior with low moisture control.",
    "cookTime": "2.5h hot hold",
    "ingredients": [
      "1 whole chicken (3.5-4.5 lb)",
      "1 tbsp kosher salt",
      "1 tbsp poultry rub",
      "1 tsp baking powder (for skin crisping)",
      "2 tbsp neutral oil or melted butter"
    ],
    "steps": [
      "Pat chicken dry and dry-brine with salt for at least 4 hours.",
      "Coat lightly with oil, rub, and a touch of baking powder on skin.",
      "Smoke at 275F until color develops and fat starts rendering.",
      "Finish hotter (300-325F) to crisp skin and reach safe temp.",
      "Pull at 160-162F breast and 175F thigh carryover target.",
      "Rest 10-15 minutes, then carve and serve."
    ],
    "pitmasterNotes": [
      "Dry skin before cook is the biggest crispness lever.",
      "Avoid heavy spritzing on poultry skin.",
      "Confirm doneness by temp, not only time."
    ],
    "url": "https://gtrdunngrilling.com/recipes/osage-smoked-chicken/"
  },
  "grillImportNotes": {
    "officialImportApi": "Most major consumer grill apps do not currently publish an official recipe-import API.",
    "recommendedUse": "Use this JSON as the integration payload for future supported grill-app adapters."
  }
}