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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 06-07-2013, 08:48 PM   #16
chriscw81
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i remember when i lost my spatchcock virginity. great memory.
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Unread 06-07-2013, 08:50 PM   #17
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Nice lookin bird!
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Unread 06-08-2013, 04:34 AM   #18
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kick Ass looking Chook mate, I want some of that
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Unread 06-08-2013, 08:34 AM   #19
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Quote:
Originally Posted by NolanB View Post
Everything looks real good FF, I kinda lean towards fruit woods for poultry, try some apple next time you do this and compare.
I'd skip the apple and go straight to cherry!
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Unread 06-10-2013, 11:54 AM   #20
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That is a great looking cook, nice job!
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Unread 06-10-2013, 12:54 PM   #21
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Looks delicious!!
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Unread 06-10-2013, 01:31 PM   #22
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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.
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Unread 06-12-2013, 11:29 PM   #23
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Nicely done!!!
Looks delicious!!
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Unread 06-13-2013, 01:48 AM   #24
westy
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Niiiiiiiiiiiiiiice....
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Unread 06-13-2013, 05:13 AM   #25
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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
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Unread 06-13-2013, 06:28 AM   #26
jmoney7269
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Default 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.
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Unread 06-13-2013, 07:23 AM   #27
deguerre
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SWEET! Excellent bird. I still haven't tried a spatchcock. perhaps, after seeing yours, I shall.
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Unread 06-13-2013, 08:01 AM   #28
Gnaws on Pigs
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Looks great! I cook spatchcocked chickens a lot, love them done that way. I still love BCC, too, though.
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