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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.


View Poll Results: What is your preferred cooking style for whole poultry?
Horizontal 7 6.67%
Vertical ("Beercan"-Style) 17 16.19%
Rotisserie 21 20.00%
Spatchcocked 56 53.33%
Cut in Halves 4 3.81%
Cut in Pieces 0 0%
Voters: 105. You may not vote on this poll

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Unread 10-11-2012, 11:38 PM   #16
chriscw81
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Spatchcock is the way to go. End of discussion. ;-)

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Unread 10-12-2012, 01:45 AM   #17
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Quote:
Originally Posted by chriscw81 View Post
Spatchcock is the way to go. End of discussion. ;-)
Threadkill? Hope not!

So it will be either a small turkey or two chicken this weekend for my first try, spatchcocked.

I still wonder if any of the (vertical) poultry holders are worth the buck, I like accessories, but they have to make sense. The shown vertical chicken stand is indeed a "chicken" stand, so I don't even know if it can hold larger birds like turkeys as well. In the Amazon reviews everybody only tried it with chicken. As for the Turkey Cannon, someone on Amazon wrote that it's not suited for larger birds (according to the product description) as it falls over then. Vertical stands would save grate space, on the contrary to spatchcocking.

As I have seen a normal grill is often preferred for poultry, but I only have my WSM, so it has to go onto the smoker (yeah, I don't count my two retired African Cow Dung Charcoal Grills any more ).
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Unread 10-12-2012, 06:56 AM   #18
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The vertical holders allow more birds to be placed on a grate when compared to spatchcocked birds.

If I am cooking a single bird it gets spatchcocked, multiple birds go on the grate vertically.

I wouldn't bother with a manufactured holder- they are a pain to clean. Just use an empty beverage can instead.
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Unread 10-12-2012, 07:04 AM   #19
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Brine it and it won't matter how you cook it. It will be awesome.
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Unread 10-12-2012, 09:37 AM   #20
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Quote:
Originally Posted by Grabnabber View Post
I wouldn't bother with a manufactured holder- they are a pain to clean. Just use an empty beverage can instead.
And you have no concerns about using a beverage can, as stated in the mentioned article?

I am definitely not going to try that, I don't trust the cans they use here in the least, which is why I am considering such a stainless steel holder.
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Unread 10-12-2012, 10:33 AM   #21
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Spatchcocked
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Unread 10-12-2012, 12:22 PM   #22
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I'm not sure if it's the best way or not; but the only way I have ever cooked a whole chicken is vertical.

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Unread 10-12-2012, 12:26 PM   #23
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None of the above. I put it in a pan raised on a grate inside the pan, just like if I was roasting it in an oven, and cook it until it's done. OK, maybe that is horizontal, but I'm thining what I just described isn't what you meant by "horizontal".

I save the pan drippings for gravy or for adding for extra flavor to broth/stock that I make from the leftover carcass. I usually get a couple meals at least, maybe 3 since most times I cook two birds at a time. The first night we eat the smoke-roasted chicken, maybe with some mashed potatoes and chicken gravy, and make pot pies with leftover chicken meat and gravy, for example. Love it.

I used to do it using some of the various methods above, but I find it is just as good this way, and I can get a lot more out of it. Just my 2 cents.
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Unread 10-12-2012, 01:05 PM   #24
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Brined with lemon slices and a mix of herbs butcher twined in the cavity. Easy and tasty.
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Unread 10-12-2012, 03:38 PM   #25
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I voted Rotisserie but I also like the Weber "beer can" accessory. Depends on my mood.
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Unread 10-12-2012, 03:38 PM   #26
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If it is crap chicken quality I'll brine it.
If it is free range or great quality I will not brine it, why would you?

My favourite is Hotnfast, Biggie described it^^^


but, I love it spatchcocked with Asian flavours but again hotnfast.
Crispy Chinese or lemon or Indian style works for me too.


If I smoke it slowly , it is for stock -soup and or salads.
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Unread 10-12-2012, 03:43 PM   #27
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I learned about spatchcocking from this website and I will never cook a whole chicken any other way again.
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Unread 10-12-2012, 04:08 PM   #28
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Quote:
Originally Posted by bigabyte View Post
None of the above. I put it in a pan raised on a grate inside the pan, just like if I was roasting it in an oven, and cook it until it's done. OK, maybe that is horizontal, but I'm thining what I just described isn't what you meant by "horizontal".
Pr0n?
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Unread 10-12-2012, 04:21 PM   #29
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Quote:
Originally Posted by This is not your pork! View Post
Pr0n?
Interestingly enough, I don't have any. I do have one shot of a done bird resting in a pan, but not the set up in the pan as it cooked as I described.

This shot shows what I mean, although I have not done the vegetables underneath like this...except once with some red potatoes...but those aren't red potatoes in the pic. And I use a foil pan. I have some cookie cooling grates that fit into the foil pans rather nicely.

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Unread 10-12-2012, 04:35 PM   #30
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This "may" be what Biggie was referring to:



From my Capon cook.

I spatch, part out, or cook whole depending on what I want to acomplish.

I tried beer can a few times and did not care for it--just me.

Good Eats no matter how it is cooked.

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