First Spatchcock and First Pr0n - Page 2

chriscw81 · 06-07-2013, 08:48 PM

i remember when i lost my spatchcock virginity. great memory.

kds9547 · 06-07-2013, 08:50 PM

Nice lookin bird!

Titch · 06-08-2013, 04:34 AM

kick Ass looking Chook mate, I want some of that

dbq · 06-08-2013, 08:34 AM

Quote:

Originally Posted by NolanB

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!

BobM · 06-10-2013, 11:54 AM

That is a great looking cook, nice job!

cowgirl · 06-10-2013, 12:54 PM

Looks delicious!!

Hi Cheese · 06-10-2013, 01:31 PM

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.

Tonybel · 06-12-2013, 11:29 PM

Nicely done!!!
Looks delicious!!

westy · 06-13-2013, 01:48 AM

Niiiiiiiiiiiiiiice....

kylefisk · 06-13-2013, 05:13 AM

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

jmoney7269 · 06-13-2013, 06:28 AM

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.

deguerre · 06-13-2013, 07:23 AM

SWEET! Excellent bird. I still haven't tried a spatchcock. perhaps, after seeing yours, I shall.

Gnaws on Pigs · 06-13-2013, 08:01 AM

Looks great!

I cook spatchcocked chickens a lot, love them done that way. I still love BCC, too, though.

06-07-2013, 08:48 PM	#16
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	i remember when i lost my spatchcock virginity. great memory. __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

06-08-2013, 04:34 AM	#18
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	kick Ass looking Chook mate, I want some of that __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

06-10-2013, 11:54 AM	#20
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	That is a great looking cook, nice job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

06-10-2013, 12:54 PM	#21
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks delicious!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

06-12-2013, 11:29 PM	#23
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	Nicely done!!! Looks delicious!! __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

06-07-2013, 08:50 PM	#17
kds9547 is one Smokin' Farker Join Date: 09-18-12 Location: Lugoff, SC	Nice lookin bird!

06-10-2013, 01:31 PM	#22
Hi Cheese Knows what a fatty is. Join Date: 05-28-13 Location: NJ	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.

06-13-2013, 01:48 AM	#24
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	Niiiiiiiiiiiiiiice.... __________________ John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC

06-13-2013, 05:13 AM	#25
kylefisk Got Wood. Join Date: 06-07-13 Location: Ocala, FL	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 __________________ Toys: vertical 26" custom homebuilt, weber OTP w craycort cast iron grates & mini WSM

06-13-2013, 06:28 AM	#26
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	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.

06-13-2013, 07:23 AM	#27
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	SWEET! Excellent bird. I still haven't tried a spatchcock. perhaps, after seeing yours, I shall. __________________ 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

06-13-2013, 08:01 AM	#28
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC	Looks great! I cook spatchcocked chickens a lot, love them done that way. I still love BCC, too, though. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: