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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 06-29-2008, 02:26 AM   #1
The Pickled Pig
is One Chatty Farker
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Join Date: 06-21-07
Location: Overland Park, KS
Default A Tale of Two Spatchcocks

I started with a couple of innocent yardbirds from Sams.

I spatchocked the birds.

Then I removed the breast bone and cartilege and halved them.

For one of the birds, I made a fairly standard overnight brine.

For the other bird, I used an injection/marinade.

I rinsed them thoroughly and rubbed them with Cimmaron Docs Sweet Rub.

I then harnessed the power of my rotisserie smoker (used cherry for the smoke). I had the DigiQ set for a pit temp of 300F.

After 1 hour, I flipped the birds.

After 2 hours and 170F internal, I put the birds in a chaffing pan with Parkay and Stubbs Chicken Marinade and covered with foil.

I placed the chaffing pan on the cool side of my cooker at a grate temp of 175F. After 90 minutes, I decided it was time to pull them off and prepare them for serving.

Both chickens were delicious but I strongly favored the injected/marinaded one. I served them with potato salad and homemade blackberry cobbler in a vanilla creme rum anglaise sauce.

Paul Ostrom
The Pickled Pig

Twitter - @ThePickledPig

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Old 06-29-2008, 02:35 AM   #2
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Join Date: 02-28-08
Location: Phoenixville, PA

Well fark, I was doing so good with not being hungry tonight, now I have to eat something. Unfortunately I don't have any of that.
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Old 06-29-2008, 02:40 AM   #3
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MAN!!!!!!!! I hope you saved me some!! THATS SOME GOOD LOOKIN EATS!!!

What did you use in the brine & marinade??
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Old 06-29-2008, 02:49 AM   #4
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Join Date: 08-11-03
Location: Rocklin, CA

I just got home from a baseball game where I was fed the worst hamburgers in the entire world.

And this is what I have to look at. Amazing job...

I am no longer bite me Shane.

The best way to reach me is with email:
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Old 06-29-2008, 06:40 AM   #5
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Fantastic looking meal!!!
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Old 06-29-2008, 07:14 AM   #6
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That's some good looking yardbird.
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Old 06-29-2008, 07:18 AM   #7
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That looks so good,and i think i could hurt somebody over that cobbler!! :)
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Old 06-29-2008, 07:32 AM   #8
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What a way to wake up! Now I'm really hungry! That all looks great, Paul, but the cobbler really caught my eye
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Old 06-29-2008, 07:37 AM   #9
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That looks great, Nice pics!

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Old 06-29-2008, 07:51 AM   #10
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Hmmmmmm. Chicken.

Looks great, I need to do one sometime.
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Old 06-29-2008, 07:53 AM   #11
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Location: St. Joseph, MI

Absolutely beautiful. Nice job Paul, you got my mouth watering. I know they had to taste as good as they lookid.
"You can't always get what you want but if you try sometime you just might find you get what you need"

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Old 06-29-2008, 07:57 AM   #12
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Vanilla creme rum anglaise sauce? You are so foo foo, Paul.
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Old 06-29-2008, 08:40 AM   #13
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That is some damn good looking chicken!!
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Old 06-29-2008, 08:47 AM   #14
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That was one of the best looking plates I've seen here in a while. Great job.
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Old 06-29-2008, 09:16 AM   #15
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OMG those chickens look fantastic! Great job!!
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