Spatchcocking [Archive] - The BBQ BRETHREN FORUMS.

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willkat98

10-08-2003, 07:51 AM

I know you can spatchcock a chicken and get about 20 or more in the Bandera at once, but has anyone spatchcocked a turkey?

You could probably fit 5 or 6 in there at one time that way

Oldtimer

10-08-2003, 08:26 AM

I also hear that if you corn hoe your goat more will fit in the smoker as well.

willkat98

10-08-2003, 08:33 AM

Would spatchcocking dry the bird out? I think you would get a much better smoke penetration.

parrothead

10-08-2003, 08:43 AM

Would spatchcocking dry the bird out? I think you would get a much better smoke penetration.

I've had good luck when spatchcocking. Never a dried out bird yet. My record is 23 chickens. Have not tried the turkeys yet, but will shoot for 8, if they are spatchcocked just right.

I also hear that if you corn hoe your goat more will fit in the smoker as well.

Haven't tried this one yet, not sure what you mean? Can you take pictures next time so we can see how it is done?

willkat98

10-08-2003, 08:47 AM

Thanks Greg.

I think you need to spatchcock to the duck and chicken when making a Turducken. Is this true?

tommykendall

10-08-2003, 08:48 AM

spatchcocking

HUH?? :?

parrothead

10-08-2003, 08:51 AM

think you need to spatchcock to the duck and chicken when making a Turducken. Is this true?

No If you spatchcock a turducken, you must do just the chicken and turkey portions before stuffing them together. The duck is too oily and the duck oil reacts negatively with the whole spatchcocking process, creating a rancid taste. Rice, however has been known to counteract this effect.

chathorne

10-08-2003, 08:56 AM

http://www.geocities.com/thenakedwhiz/spatch.htm

looks pretty good
didnt wanna comment on something i didnt even know what the hell you were talkin bout

but the link shows you how to do it

i bet you could get two chickens on a rack

but when i do drunk chickens i get three on a rack

willkat98

10-08-2003, 09:00 AM

chad

10-08-2003, 09:01 AM

I did a couple of chickens this way recently and they turned out great. I marinated them just a little while and then basted with Cornell sauce.

Also did some Cornish Game Hens -- now with the game hens I did wrap them with some bacon to keep them from drying out but other than that and some cherry juice spray I didn't do anything special..

It's a neat technique and looks cool, too :D

parrothead

10-08-2003, 09:07 AM

SYLLABICATION: spatch·cock

NOUN: A dressed and split chicken for roasting or broiling on a spit.

Took that from the dictionary

And you can put in another rack every other slot getting at least 12 in there.

Damn, was having too much fun with that one to realise it's a real thing.

Don't think I would try it though, If I want to do more birds, I just fire up the monster cooker. I can do about 30 chickens in there. Have not tried turkeys yet, but could probably do an ass load of em.

Brian still waiting on those goat corn hoe pictures.

tommykendall

10-08-2003, 09:38 AM

Okay I get it. I just cut the sumbitches right in half. Probably get 6 halves on a rack easily. Watch those hot spots.

Oldtimer

10-08-2003, 09:42 AM

I suspect then goat pictures would have to go in the wood pile or we could wait for Chad to get back from Memphis. :roll:

willkat98

10-08-2003, 09:50 AM

Damn, was having too much fun with that one to realise it's a real thing.

Don't think I would try it though, If I want to do more birds, I just fire up the monster cooker. I can do about 30 chickens in there. Have not tried turkeys yet, but could probably do an ass load of em.

Brian still waiting on those goat corn hoe pictures.

I was too. I saw a picture in todays Trib Food section about spatchcocking, and thought I would run with it.

It's Q related, so this is the approproate forum.

parrothead

10-08-2003, 09:58 AM

If I was looking for maximum room, I would probably just do quarters, or pieces. Could probably put in those extra racks like bill says and get 2 and a half birds per level.

david

10-08-2003, 11:40 AM

Thanks Greg.

I think you need to spatchcock to the duck and chicken when making a Turducken. Is this true?
Nope.

To make a Turducken, you have to debone your turkey, duck and chicken. The chicken is then stuffed into the duck, which is then stuffed into the turkey.

http://www.chefpaul.com/turducken.html

If you watch football on Thanksgiving, John Madden usually has one of these things made up (although his had 6 drumsticks). It is served sliced like a ham.

parrothead

10-08-2003, 01:41 PM

So, now we have a spatchcock mod and a turducken mod.

Oh yeah, and a Madden turkey mod to add legs.

Still keeping track of all the mods, bill?

Wayne

10-08-2003, 04:08 PM

This is just a way of cutting up a chicken that butchers have been using for centuries. You remove the backbone and then spread out the chicken and remove the breast bone. When you buy chicken quarters they are spatchcocked and then the hind quarter is cut away from the fore quarter just below the ribs. Then you have a quartered chicken. I have done this many times but usually go ahead and quarter the bird because it is easier to handle on the grill. It works great for any poultry to include turkeys. This is the first step in fixing turducken. After you spachcock the three birds you go in and remove all the bones from the inside, spliting the inside of the wings, thighs and legs to remove their bones. Then you spread derssing on the inside of the turkey and place the duck on the dressing. Spread more dressing on the inside of the duck and place the chinken on that dressing. Then lastly you put some dressing on the inside of the chicken and roll the whole thing up and tie it with butchers string. Bake till the temp in the dressing of the chicken is done and you have a turducken. Slice like a brisket so each slice contains a circle of each bird and serve with copius amounts of Guinness.

willkat98

10-09-2003, 08:50 AM

Would you Spatchcock the pelican when doing a Florida Canelicator?

Edit: The original Canelicator post was a Canary, stuffed inside a Pelican, stuffed inside a Gator

chad

10-09-2003, 08:58 AM

Would you Spatchcock the pelican when doing a Florida Canelicator?

Absolutely! :D

willkat98

10-09-2003, 09:01 AM

Was that Altons wife with him on last nights show. It was the one with Alton walking around with the bandage on his head.

I'm sorry folks, but that guy, and whoever that woman was, is Unwatchable. All his silly quirks and mock ups for the camera, it was like Pee Wee's Playhouse for Cooking.

tommykendall

10-09-2003, 12:05 PM

I cannot stand the bastidge myself

BigAl

10-09-2003, 03:34 PM

Are you guys on rice wine? or what?

First step is to choke your chicken!

Wayne

10-09-2003, 06:53 PM

If you don't like Alton then why do you watch him, isn't that what the remote is for. I love Guinness, Alton Brown, and Jamie Oliver; but I am sure that their some people that like Shaffers, Iron Chef, and Ming Tsai.

tommykendall

10-10-2003, 07:15 AM

I don't watch him - watched him long enough on a couple occassions long ago to know the show (his style) wasn't for me. So when I flip to the food channel and see him on, I just say "fark - him again" and turn his a$$ off.

willkat98

10-10-2003, 07:27 AM

Wayne,
I gave him a second try after folks in the Salt bucket thread (or whatever it was) said how great he was. So I gave him a second look. My comment above was just a reaffirmation that those folks in the salt thread are farking crazy. Alton is an idiot. I don't watch him.

Oldtimer

10-10-2003, 07:35 AM

Are you guys on rice wine? or what?

First step is to choke your chicken!

Rice Wine ? Oh Pleaseeeee

Wayne

10-10-2003, 09:15 PM

I prefer reality TV myself. Right now I am watching the Cubs and the Marlins. My kind of reality TV.

SoCalCraigster

10-10-2003, 10:18 PM

spatchcock this!

willkat98

10-11-2003, 11:54 AM

Anyone ever watch Barbecue University on PBS

parrothead

10-12-2003, 08:32 AM

Anyone ever watch Barbecue University on PBS

With Steve Raichlin?. He uses a bandera to show people how to do ribs. He has a great set of books for grilling. Lots of great recipes.

willkat98

10-12-2003, 07:55 PM

next time I use the WSM, I'll definitely spatchcock

beerguy

10-30-2005, 10:18 AM

Thank to Bill and Ron, I now knoweverything there is to know about Spatchcocking! Thanks for the trip down memory lane and the links.

Rick

midnight

10-30-2005, 11:22 AM

I know you can spatchcock a chicken and get about 20 or more in the Bandera at once, but has anyone spatchcocked a turkey?

You could probably fit 5 or 6 in there at one time that way

How do you get that many in the dera? Do put them on top of each other and if so doesn't that keep parts from getting any smoke coloring?

Ron_L

10-30-2005, 11:41 AM

BBQchef33

10-30-2005, 08:27 PM

I just realized something... I typed in the word spatchcock and the net nanny didn't turn it into spatch****! Did someone update the net nanny, or did I confuse it with such a big word? :-D

Let's test...

Cocktail
Joe Cocker
Cocker Spaniel

:-D

i took the "male anatomy" reference out of the net nanny and put in specific words. Saw it changed a few real words with harmless reference... i.e.. "cocktail peanuts", "spathcock".. etc..

willkat98

10-31-2005, 07:48 AM

How do you get that many in the dera? Do put them on top of each other and if so doesn't that keep parts from getting any smoke coloring?

Midnight, this was a revived thread. The original post was October 2003 when Greg, Brian, and I were farking around on a slow day with the word Spatchcock, without even knowing what it meant.

brdbbq

10-31-2005, 08:36 AM

Ya know I bought a couple of fryers the other day guess I should try this now...............................

bittertruth

10-31-2005, 11:58 AM

after reading this thread i am still not sure what "spatchcocking is, but if i cut my chickens in half i can get twelve of them in my bandera. its a tight fit but they go on three to a rack. i then rotate the shelves every hour to get a more uniform cook. i just did ten chickens this weekend and they turned out great. i also skinned the chickens before i smoked them so that they would absorb more of the seasoning as i did not have time to marinate or brine them. i also find chicken skin revolting and it is a pain in the a$$ to remove before eating.
anyone else do this?

ggeilman

10-31-2005, 03:32 PM

So what is it anyway?

qman

10-31-2005, 03:38 PM

So what is it anyway?

Poultry butterflied by cutting out the backbone, and flattening bird by breaking or removing keel bone[breastbone].

VitaminQ

11-01-2005, 07:53 AM

Turns out I'm a spatchcocker and didn't even know it!
Could you spatchcock a cockatiel?

Ron_L

11-01-2005, 08:43 AM

So you are a closet spatchcocker?

I still haven't eaten the spatchcocked chickens that I cooked, but it was very easy to do, and it made it a lot easier to get seasoning on the "inside" of the chicken. the end result also looks cool on a platter.

VitaminQ

11-01-2005, 10:30 AM

Hi, my name is Shohn . . . and I'm a spatchcocker.

But do I have to tell my mother?

jsimonson0

11-20-2007, 09:37 PM

(Charging to 200 ... CLEAR!!! We have a pulse, Dr!)

I'm considering doing my turkey butterflied, and I need to know if this cuts the 75-90 min/lb estimate significantly. I have a 17lb bird and with that estimate, I'll be cooking for 25+ hours. Was also wondering if the vertical turkey roasting would significantly reduce the time as well. Any help y'all can provide is greatly appreciated...

Puppyboy

11-20-2007, 09:45 PM

BBQchef33

11-20-2007, 09:54 PM

Definately will cut the time significantly.

I would take a guess that a spatchcocked 20# turkey would go for no longer than 6, maybe 7 hours, but I prefer temps around 275-300 for the bird.

jsimonson0

11-20-2007, 10:08 PM

Sounds like we are in the same boat. I'm smoking a 19.5# for T-day. Normally that would take me about 10hrs @ 250* (30 mins per pound). But since I am gonna spatchcock it, I figured it would take less time but not sure how much less.

Waitaminute... *30* minutes/lbs??? I thought that was oven time at 450 or so. How are you getting the time down to 30/lb in your smoker?

BBQchef33

11-20-2007, 10:47 PM

scoffed from http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp

Best advice is adjust accordingly if your cooking at 250.

Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
4 to 8 pounds (breast)1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours

Stuffed
4 to 6 pounds (breast)Not usually applicable
6 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

Optional Cooking Hints

Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."
Add ½ cup of water to the bottom of the pan.
If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.
If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.
If using an oven cooking bag, follow the manufacturer's guidelines on the package.

jsimonson0

11-21-2007, 07:58 AM

Now I'm thoroughly confused. I kept seeing 75-90 minutes/lb of bird for smoking. Now my searches, including the above link, indicate 30/lb. Anyone know where the longer cook time comes from, since it's clearly not from the USDA?

BBQchef33

11-21-2007, 08:57 AM

where are you seeing 75-90 mins/lb? that dont sound right for a bird not even at 200-225, which would be really bad to do unless your cookin a quail.

jsimonson0

11-21-2007, 01:23 PM

The "Smoke and Spice" book is the main source, though web searches have provided similar information. 30-45/lb is way more workable.

I've also been researching beercan turkey, as I have a vertical cooking platter designed for exactly that. That seems to cook even more efficiently, which makes me more willing to use the SKD vs the EECB (my original plan). Looks like either way, I've allotted way more time than I'll need...

Kentuckiana Gib

11-21-2007, 03:51 PM

I did a 12# turkey last week on the CG and spatchcocked it. There was a water pan under it and it was cooked from the SFB at about 275 with briquetts and maple chunks. I didn't brine but rubbed it the night before. It had a great smoke flavor all the way through and the white meat stayed moist. The next one I'll beer can and see how that works on turkey. The time was about 3 hours since in reality you are doing 2 six pounders.

I used the inverted coal pan mod and the chimney mod.

Puppyboy

11-21-2007, 03:56 PM

Definately will cut the time significantly.

I would take a guess that a spatchcocked 20# turkey would go for no longer than 6, maybe 7 hours, but I prefer temps around 275-300 for the bird.That's kinda what I was thinking for a time line.

Waitaminute... *30* minutes/lbs??? I thought that was oven time at 450 or so. How are you getting the time down to 30/lb in your smoker?My target temp is 250* but she floats up to around 300* when I'm not looking. That might be the missing link for the 30 mins per pound.

willkat98

11-21-2007, 04:01 PM

I go 5 hours on whole turkey breasts at around 240* for 7.5 to 8# breasts.

Let it rest for 1/2 hour and its done.

Turkey, especially whole breasts, are VERY consistant. Its not like beef or pigs, where they are raised in a variety of methods.

Turkeys don't get "stuck" like pork or beef. They all cook pretty much the same.

Pulled them off 2 years ago, and one dinner guest accidently tried to tell me it wasn't done yet.

I said "It's done. I do it the same way every year, and its done"

He said "I don't think its done"

I shove a thermometer in ther, and it reads 176*

I said "Well, you satisfied?"

He said nope, I don;t think its done.

So I said "Why not?"

Cuz the little Red popper didnt pop out.

I said, Here, take this knife and clear the candied spray and rub from around the rim.

He does it, and *pop*

He said, it's done.

I gave him a George Foreman Grill for Christmas that year. He is Son of Uncle Farker to boot!!!!

From that day on, I pull the plastic popper before cooking.

Jorge

11-21-2007, 04:45 PM