Quote:
Originally Posted by Fwismoker
You'll find spatchcocking like that will give you an entirely different product ...very very good especially if you flip skin side down around 120* IT and finish it that way.
Hinged grate or no hinged grate you'll be doing more spatch in the future especially if you do the flip.
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I've made several spatchcock chickens in the kettle. I like it both ways actually!
Here's the finished product. Made some potatoes too. I also made some of the artichoke in the PBC it's actually still going. Made some Brussels and bacon too but on the stove.....
Here's the only pics though.
