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View Full Version : Spatchcock a Chicken ?


Samichlaus
02-22-2005, 10:45 PM
Any of you guys do this? Seems like you expose a lot more of the surface area of the meat to the smoke.




http://img.photobucket.com/albums/v85/samichlaus/spatchcock2.jpg

racer_81
02-22-2005, 10:53 PM
I haven't (yet) but that looks like a good way to me.

tommykendall
02-22-2005, 10:53 PM
Sammich - I just cut the birds in half - same diff. Doing a couple this sunday.

BBQchef33
02-23-2005, 12:34 AM
That picture made me hungry.

SoCalCraigster
02-23-2005, 01:22 AM
My ex-girlfriend had thighs like that

BigBelly
02-23-2005, 07:54 AM
Well, this picture dwarfs my meager lunch for the day.

You can never go wrong with breaking a bird down or spreading it out as so it cook faster, evenly, and heck, who knows, more meat exposed to smoke sounds good to me.

tommykendall
02-23-2005, 10:33 AM
That picture made me hungry


I was thinking the same last night - moreso this morning. That's a really good looking looking bird.

Bigdog
02-23-2005, 12:22 PM
Does smoking a chicken like that cut down on the cooking time?

racer_81
02-23-2005, 02:52 PM
My ex-girlfriend had thighs like that

Spread-eagled?

chad
02-23-2005, 02:58 PM
Does smoking a chicken like that cut down on the cooking time?

Maybe a little - but the thickest part of the chicken is still the thickest part of the chicken :D

So, it takes about the same time but does make a neat presentation.

Like TK I usually just halve the chicken - easier to handle.

Solidkick
02-23-2005, 05:00 PM
Yep, I like doing them that way. Did you remove the breast bone?

Jorge
02-23-2005, 05:26 PM
Maybe once or twice a year I do it that way to serve on a humongous platter. Put it on a bed of rice pilaf, add some mixed veggies around the side. Or if I use cajun seasoning on the bird it's dirty rice and ring the platter with some fried shrimp and sliced andouille.

tommykendall
02-23-2005, 05:31 PM
Put it on a bed of rice pilaf, add some mixed veggies around the side


You ruined it how? :shock: Actually - the cajun variation with dirty rice and sausage sounds pretty good.

Arlin_MacRae
02-23-2005, 05:53 PM
Maybe once or twice a year I do it that way to serve on a humongous platter. Put it on a bed of rice pilaf, add some mixed veggies around the side. Or if I use cajun seasoning on the bird it's dirty rice and ring the platter with some fried shrimp and sliced andouille.


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