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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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Old 01-19-2014, 09:46 AM   #1
Whitewookie
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Default First spatchcocked birds (pron)

Here is my first attempt at spatchcocking chickens. Shot 'em up with mojo, hit with a simple rub I put together, cooked indirect on Weber for about 2 hours. Flipped them over about half way through. Pulled, covered and rested under foil when I got 160 deg. at the breast.

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Old 01-19-2014, 09:59 AM   #2
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Some nice looking birds there
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Old 01-19-2014, 10:23 AM   #3
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Nice..
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Old 01-19-2014, 05:30 PM   #4
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Nice work on the birds.
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Old 01-19-2014, 05:36 PM   #5
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Looks tasty, one of the beauties of spatchcocking is you don't need to flip, therefore your skin is protected.
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Old 01-19-2014, 05:43 PM   #6
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Once you spatch you'll never go back.

Nice birds.
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Old 01-19-2014, 07:22 PM   #7
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Nice!!
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Old 01-20-2014, 02:27 PM   #8
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Great job. Spatchcock is the way to go. Nice.
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Old 01-20-2014, 03:53 PM   #9
Whitewookie
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Quote:
Originally Posted by FatCoyote View Post
Looks tasty, one of the beauties of spatchcocking is you don't need to flip, therefore your skin is protected.
Really? I did flip these halfway through. Do most of you guys cook them open side up or open side down.

I do like things I can just leave alone long enough to socialize.

VR,
Harold
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Old 01-20-2014, 04:25 PM   #10
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I do mine open side down and don't flip it at all. Makes for a pretty, crispy skin...
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Old 01-20-2014, 04:31 PM   #11
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Love the spatch...only way for whole birds imo. Looks tasty ))))
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Old 01-20-2014, 04:35 PM   #12
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Congrat's on the fine looking cook.
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