i remember when i lost my spatchcock virginity. great memory.

Nice lookin bird!

kick Ass looking Chook mate, I want some of that

I'd skip the apple and go straight to cherry!

That is a great looking cook, nice job! :clap:

Looks delicious!!

It's hard to tell from your pics, but besides removing the backbone, I make cuts between the thigh and body (as if you were removing the thigh) and at the first wing joint (as if you were removing the wing. I also give a quick whack in the center of the sternum, then flip an push down on the breast to flatten out. The two other cuts make the bird cook faster. You can even make partial cuts between the leg and thigh.

Nicely done!!!
Looks delicious!!

Niiiiiiiiiiiiiiice....

Looks good. I usually make pockets under the skin with a finger and pit some BBQ sauce or pepper jelly preserve under the skin. Then coat the bird with EVOO and season with Montreal grill steak. 25mkin on either side at 400 and sear 5 min on each at end. Think the oil may be the difference but it comes out crispy that way

Therm calibration
 

Nice looking bird! Spatchcock is the only way I cook birds now. I would highly suggest you get a calibratable dome thermometer and a grate temp thermometer, measure the grate temp @350 then adjust the done therm to match it. Dome temps don't cook food, grate temps do. Even though my vault door therm passed the boil test, it read 50 deg. higher than the grate temp measurements I was getting from the guru. So I just adjusted it now they both read the same. I cook @350 also and 4.5-5 lb birds take usually 1hr 10 min @350 grate temp annd skin is good. 400 makes the best chicken skin imo. a little trick i learned a while back, if you want crispy skin, pat the chicken skin dry and put it in the fridge over night again till the cook. that will dry it out a little. Good luck on future cooks.

SWEET! Excellent bird. I still haven't tried a spatchcock. perhaps, after seeing yours, I shall.:becky:

Looks great! :thumb: I cook spatchcocked chickens a lot, love them done that way. I still love BCC, too, though.