The BBQ BRETHREN FORUMS.
Page 1 of 2 1 2
Show 50 post(s) from this thread on one page

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Spatched Chicken (http://www.bbq-brethren.com/forum/showthread.php?t=48744)

Larry Wolfe 09-05-2008 02:36 AM
Spatched Chicken
 
I spatchcocked a 7lb Roaster Chicken! :shock::biggrin: Seasoned with some citrus rub and let sit in the fridge for a couple hours and then grilled idirect at 350º until the breast hit 160º. PDG
http://i238.photobucket.com/albums/f...e/IMG_9089.jpg http://i238.photobucket.com/albums/f...e/IMG_9091.jpg

Brian in Maine 09-05-2008 04:55 AM
It's 6 am, and McDonalds says chicken for breakfast is all right, I'll be right over. Nice pics.

hydramax 09-05-2008 06:36 AM
Nice job.Cooked one last week and whole leg was falling off bone,very good.

daedalus 09-05-2008 08:13 AM
Looks good, but why such a high temp? Were you able to get a nice smoky flavor cooking at that speed?

Larry Wolfe 09-05-2008 09:04 AM
Quote:
Originally Posted by daedalus (Post 730295)
Looks good, but why such a high temp? Were you able to get a nice smoky flavor cooking at that speed?
Higher heat for crispy skin and yes, there was a good smoke flavor with just lump alone.

Mokin Bandit 09-05-2008 09:20 AM
I've been wanting to try something like this. What is the method for cutting the chicken?

Also any suggestions on rub?

BBQ Grail 09-05-2008 09:43 AM
I would eat that. As a matter of fact you could say that I would dis-spatch that yardbird.

Mad Max 09-05-2008 09:49 AM
That is a good looking bird, Larry. I like the higher heat for the crispier skin. Have to try that next time.

PaSmoker 09-05-2008 10:09 AM
That's one big bird!...Larry, how long at that temp?

bowhnter 09-05-2008 10:12 AM
That finished bird looks pretty good, Larry

garyk1398 09-05-2008 10:46 AM
looks great!

Larry Wolfe 09-05-2008 12:28 PM
Quote:
Originally Posted by Mokin Bandit (Post 730363)
I've been wanting to try something like this. What is the method for cutting the chicken?

Also any suggestions on rub?
You can either use a very sharp chef knife or kitchen shears and cut out the back bone of the chicken. Then remove the keel bone which is located right in the center of the breast, that will make it lay flat.

The rub I used for that was my Wolfe Rub Citrus. I've done these with salt and pepper as well with great results.

Quote:
Originally Posted by PaSmoker (Post 730409)
That's one big bird!...Larry, how long at that temp?
It was a little over an hour.

jestridge 09-05-2008 08:16 PM
A very nice bird.

BBQ_MAFIA 09-05-2008 08:28 PM
Tasty looking bird.

Meat Burner 09-05-2008 08:33 PM
Looks good Larry. Nice finished color. Bet it was gooood!


All times are GMT -5. The time now is 02:50 AM.
Page 1 of 2 1 2
Show 50 post(s) from this thread on one page

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.