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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-02-2009, 10:00 AM   #1
Grillman
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Smile Smashed Chicken......sort of Spatchcocked

A couple of weeks ago I cooked this Chicken, but; didn't get it posted here.

Back about 1984 or thereabouts....I went to a new fast food type restaurant,
called....El Pollo Loco.....which means; The Crazy Chicken.

It tasted pretty good...and I noticed it was VERY flat....so I tried to get a
view of where they were cooking it to see what they were doing.
They were grilling the Chickens "butterflied" ...with the wings removed.

So the next time I cooked a Chicken I split it down the breast and opened it
up on the cutting board; and using both hands I pressed down very firmly
breaking all the rib bones...so the Chicken lay very flat.

I liked the way it turned out; and have been doing it that way ever since.

Here it is just after putting it on the grill...I had removed the Breast bone
and you can see it cooking (for a snack) with the wings.



I turned it over to give it a nice sear...then moved it to the side to
finish it by Indirect heat.



Here it is on the cutting board rested and now ready to be cut up.


Here is the results...some sliced breast meat & a leg quarter & wing,
it was very juicy and tasty.


.
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Unread 10-02-2009, 10:09 AM   #2
BobBrisket
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There are many of those Pollo joints here. The best known is Pepe's Chicken. Best friend in college worked there. I would pick him up from work on Friday or Saturday nights so we could go bar hopping. The manager would let him take home what was left of the beans, rice, tortillas, and chicken, pico de gallo. etc. We'd drop it off at his appt and hit the bars. At the end of th night........we had the cure for the munchies waiting for us. They use very simple seasonings and some places here use wood or charcoal. Best chicken around.
Yours looks delish!! I do most of my whole birds that way too. They just seem to cook up better that way.

I'd hit that!
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Unread 10-02-2009, 10:43 AM   #3
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Looks very good!
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Unread 10-02-2009, 10:44 AM   #4
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Ive been splitting them down the back. Darn Ive learned something again.
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Unread 10-02-2009, 11:01 AM   #5
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Nice Pron and it sure does look mighty tasty. I've never been into chicken that much since mine always tends to be dry. I guess now I'll try it your way and see what happens. Learn something everytime I visit.
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Unread 10-02-2009, 11:03 AM   #6
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That looks tasty, I will try it that way next time!
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Unread 10-02-2009, 11:52 AM   #7
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Looks good to me
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Unread 10-02-2009, 12:07 PM   #8
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Looks awsome!

Seems like both splitting down the back or breast works real well. I've done both recently and they seem to work about the same although splitting breast seems to get more bird on the grill that taking back out.
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Unread 10-02-2009, 12:21 PM   #9
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Looks real tasty to me that way,, Will have to try that way....
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Unread 10-02-2009, 04:19 PM   #10
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thanks for posting that - it looks good enough to try!
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Unread 10-02-2009, 09:14 PM   #11
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Looks fantastic! Another way to do that flat kind of spatchcocked chicken is to heat up a couple foil-wrapped firebricks in your cooker before putting the bird on (prepped the same way you just did) and setting the bricks on top of it. It cooks it from both sides that way and gives is a nice flat appearance and tastes good too. If you want grill marks, just put a grate between the bricks and the chicken.
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