Spatched Chicken

Larry Wolfe · 09-05-2008, 02:36 AM

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

Brian in Maine · 09-05-2008, 04:55 AM

It's 6 am, and McDonalds says chicken for breakfast is all right, I'll be right over. Nice pics.

hydramax · 09-05-2008, 06:36 AM

Nice job.Cooked one last week and whole leg was falling off bone,very good.

daedalus · 09-05-2008, 08:13 AM

Looks good, but why such a high temp? Were you able to get a nice smoky flavor cooking at that speed?

Larry Wolfe · 09-05-2008, 09:04 AM

Quote:

Originally Posted by daedalus

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.

Mokin Bandit · 09-05-2008, 09:20 AM

I've been wanting to try something like this. What is the method for cutting the chicken?

Also any suggestions on rub?

BBQ Grail · 09-05-2008, 09:43 AM

I would eat that. As a matter of fact you could say that I would dis-spatch that yardbird.

Mad Max · 09-05-2008, 09:49 AM

That is a good looking bird, Larry. I like the higher heat for the crispier skin. Have to try that next time.

PaSmoker · 09-05-2008, 10:09 AM

That's one big bird!...Larry, how long at that temp?

bowhnter · 09-05-2008, 10:12 AM

That finished bird looks pretty good, Larry

garyk1398 · 09-05-2008, 10:46 AM

looks great!

Larry Wolfe · 09-05-2008, 12:28 PM

Quote:

Originally Posted by Mokin Bandit

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

That's one big bird!...Larry, how long at that temp?

It was a little over an hour.

jestridge · 09-05-2008, 08:16 PM

A very nice bird.

BBQ_MAFIA · 09-05-2008, 08:28 PM

Tasty looking bird.

Meat Burner · 09-05-2008, 08:33 PM

Looks good Larry. Nice finished color. Bet it was gooood!

09-05-2008, 02:36 AM	#1
Larry Wolfe is one Smokin' Farker Join Date: 12-15-05 Location: Bealeton, Virginia Downloads: 0 Uploads: 0	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

09-05-2008, 04:55 AM	#2
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	It's 6 am, and McDonalds says chicken for breakfast is all right, I'll be right over. Nice pics. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

09-05-2008, 06:36 AM	#3
hydramax Full Fledged Farker Join Date: 07-26-08 Location: Jacksonville Florida Downloads: 0 Uploads: 0	Nice job.Cooked one last week and whole leg was falling off bone,very good. __________________ Traeger 070 , Weber Performer 3 Weber Gold 22 , Large Green Egg 1 18" Silver & 1 Platinum 1 Blackstone Griddle gasser Big John Country Club Gasser Lang 48 Patio Weber Ranch Kettle Guns & Grills , Life is Good !!!

09-05-2008, 08:13 AM	#4
daedalus Full Fledged Farker Join Date: 08-31-08 Location: Kansas City, MO Downloads: 0 Uploads: 0	Looks good, but why such a high temp? Were you able to get a nice smoky flavor cooking at that speed? __________________ "Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver

09-05-2008, 09:43 AM	#7
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	I would eat that. As a matter of fact you could say that I would dis-spatch that yardbird. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

09-05-2008, 09:20 AM	#6
Mokin Bandit On the road to being a farker Join Date: 03-05-08 Location: Olathe, Ks Downloads: 0 Uploads: 0	I've been wanting to try something like this. What is the method for cutting the chicken? Also any suggestions on rub?

09-05-2008, 09:49 AM	#8
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC Downloads: 0 Uploads: 0	That is a good looking bird, Larry. I like the higher heat for the crispier skin. Have to try that next time. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

09-05-2008, 10:09 AM	#9
PaSmoker Full Fledged Farker Join Date: 07-14-08 Location: Yardley, PA Downloads: 0 Uploads: 0	That's one big bird!...Larry, how long at that temp? __________________ Keith Big Drum Smoker,Stainless Steel Gasser,Turkey Fryer/"Low Country Boil Maker",Weber "Baby Q" New Splash-Proof ORANGE Super-Fast Thermapen™ “I make it a rule never to smoke more than one cigar at a time.” Mark Twain (Obviously doesn't apply to fatties) "Brisket is like beer....It's done when it's done" (Divemaster) Member Cigar Lounge Social Group Member Drum Corps Social Group

09-05-2008, 10:12 AM	#10
bowhnter is Blowin Smoke! Join Date: 12-05-06 Location: Frisco TX Downloads: 0 Uploads: 0	That finished bird looks pretty good, Larry __________________ Mike Primo Oval XL Weber 18" One Touch The Fastest Thermapen

09-05-2008, 10:46 AM	#11
garyk1398 Babbling Farker Join Date: 08-05-08 Location: South O, Omaha, NE Downloads: 0 Uploads: 0	looks great! __________________ Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner. Gary, KCBS -CBJ Certified Nebraska MOINK Baller, KCBS - CBJ Semper Fi, when in doubt empty the magazine

09-05-2008, 08:16 PM	#13
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	A very nice bird.

09-05-2008, 08:28 PM	#14
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	Tasty looking bird. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

09-05-2008, 08:33 PM	#15
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Looks good Larry. Nice finished color. Bet it was gooood! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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