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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-03-2010, 05:40 AM
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#1 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Spatchcocked Chicken and Ribs
I went over to Brian's house today:
 We cooked four more of these:  Pitmaster Kiwi was there:  Then he spatchcocked one of these:  And put it on the egg:  He cooked it at this temp:  For about 50 minutes:  Then he flipped it:  Everything came out great! Last edited by NorthwestBBQ; 03-03-2010 at 06:20 AM.. |
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03-03-2010, 05:46 AM
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#2 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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*edit*
Thanks M.! Some hot a$$ pron right there!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador Last edited by Phubar; 03-03-2010 at 07:09 AM.. |
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03-03-2010, 07:07 AM
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#3 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks great!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-03-2010, 10:38 AM
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#4 |
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Full Fledged Farker
Join Date: 08-17-09
Location: Snohomish
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Great Pics.. I really like the spatchcocked chicken on the egg, Your making me hungry!!!
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03-03-2010, 10:42 AM
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#5 |
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somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Now THIS is one beautiful photo:
 Nice cook! Great pics!
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-03-2010, 11:14 AM
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#6 |
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is one Smokin' Farker
 
Join Date: 07-13-09
Location: Cape Coma, Fl.
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MMmm UMMMmm, Man that looke great,, I'll have half a Rib, and Half of that chicken,, dang makeing me hungry,, are there any sides??
__________________
Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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03-03-2010, 11:33 AM
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#7 |
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somebody shut me the fark up.
 
Join Date: 04-02-09
Location: San Antonio, TX
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looks great. The pitmaster wasn't intimidated by the fate of the chicken?
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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03-03-2010, 01:29 PM
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#8 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Would have liked to have been there
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03-03-2010, 01:40 PM
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#9 |
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Is lookin for wood to cook with.
Join Date: 02-05-10
Location: Lyons, OR
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Brian certainly has some interesting cabinets...thought I was back in college for a minute.
__________________
[FONT=Fixedsys][FONT=Comic Sans MS][COLOR=red][B][COLOR=Gray]UDS[/COLOR] Weber 18.5" Red Kettle[/B][/COLOR][/FONT][/FONT] [FONT=Fixedsys][B][FONT=Comic Sans MS][COLOR=black]Weber Baby Q[/COLOR][/FONT][/B] [FONT=Century Gothic]"And there came a voice to him:[/FONT] [FONT=Century Gothic]'[COLOR=red]Rise, Peter; kill and eat.[COLOR=black]'"[/COLOR][/COLOR] (Acts 10:13)[/FONT] [/FONT] |
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03-03-2010, 02:41 PM
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#10 |
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Knows what a fatty is.
Join Date: 09-03-08
Location: Salisbury, NC
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Kiwi looks much bigger spatchcocked.
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03-03-2010, 05:17 PM
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#11 | ||||||||
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
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Last edited by NorthwestBBQ; 03-03-2010 at 06:54 PM.. |
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03-03-2010, 05:21 PM
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#12 |
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is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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I read the title and thought to myself, "How the [heck] do you spatchcock ribs??"
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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03-03-2010, 06:56 PM
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#13 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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On a whole hog...
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03-03-2010, 06:57 PM
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#14 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice looking grub Michael. Spatchcocked hog sounds good.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-03-2010, 07:03 PM
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#15 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Thanks, bro.
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