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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 09-05-2008, 02:36 AM   #1
Larry Wolfe
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Default Spatched Chicken

I spatchcocked a 7lb Roaster Chicken! Seasoned with some citrus rub and let sit in the fridge for a couple hours and then grilled idirect at 350º until the breast hit 160º. PDG
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Unread 09-05-2008, 04:55 AM   #2
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It's 6 am, and McDonalds says chicken for breakfast is all right, I'll be right over. Nice pics.
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Unread 09-05-2008, 06:36 AM   #3
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Nice job.Cooked one last week and whole leg was falling off bone,very good.
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Unread 09-05-2008, 08:13 AM   #4
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Looks good, but why such a high temp? Were you able to get a nice smoky flavor cooking at that speed?
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Unread 09-05-2008, 09:04 AM   #5
Larry Wolfe
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Quote:
Originally Posted by daedalus View Post
Looks good, but why such a high temp? Were you able to get a nice smoky flavor cooking at that speed?
Higher heat for crispy skin and yes, there was a good smoke flavor with just lump alone.
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Unread 09-05-2008, 09:20 AM   #6
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I've been wanting to try something like this. What is the method for cutting the chicken?

Also any suggestions on rub?
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Unread 09-05-2008, 09:43 AM   #7
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I would eat that. As a matter of fact you could say that I would dis-spatch that yardbird.
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Unread 09-05-2008, 09:49 AM   #8
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That is a good looking bird, Larry. I like the higher heat for the crispier skin. Have to try that next time.
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Unread 09-05-2008, 10:09 AM   #9
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That's one big bird!...Larry, how long at that temp?
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Unread 09-05-2008, 10:12 AM   #10
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That finished bird looks pretty good, Larry
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Unread 09-05-2008, 10:46 AM   #11
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looks great!
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Unread 09-05-2008, 12:28 PM   #12
Larry Wolfe
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Quote:
Originally Posted by Mokin Bandit View Post
I've been wanting to try something like this. What is the method for cutting the chicken?

Also any suggestions on rub?
You can either use a very sharp chef knife or kitchen shears and cut out the back bone of the chicken. Then remove the keel bone which is located right in the center of the breast, that will make it lay flat.

The rub I used for that was my Wolfe Rub Citrus. I've done these with salt and pepper as well with great results.

Quote:
Originally Posted by PaSmoker View Post
That's one big bird!...Larry, how long at that temp?
It was a little over an hour.
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Unread 09-05-2008, 08:16 PM   #13
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A very nice bird.
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Unread 09-05-2008, 08:28 PM   #14
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Tasty looking bird.
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Unread 09-05-2008, 08:33 PM   #15
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Looks good Larry. Nice finished color. Bet it was gooood!
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