Spatch Chicken

Stingerhook · Sep 22, 2019

Nellie picked up a chicken so I did a spatchcock seasoned up with some “ Tony Chachere’s Spice N’ Herbs”

Into the 18” for a while

She’s all done, time to rest before dinner

Thanks for looking

Smoking Piney · Sep 22, 2019

Wow, Marty!

Killer bird! :thumb:

ShadowDriver · Sep 22, 2019

That's a mean lookin' bird, Marty.

You folks sure ate well tonight!

ronbrad62 · Sep 22, 2019

Whole bird or pieces, you know your way around a smoker. Nicely done!

mike243 · Sep 22, 2019

Looks great, found a new rub of theirs that is salt free, pretty tasty

slackdogbbq · Sep 22, 2019

Nice bird

zippy12 · Sep 22, 2019

love that smoke on the bird

bluetang · Sep 22, 2019

Seriously nice!

Danno44 · Sep 22, 2019

Nicely done, spatch is how I do my birds 90% of the time now both on smoker and in CI skillet.

Rocky Branch BBQ · Sep 22, 2019

Great color on that. Had to be delicious.

Dplorable · Sep 23, 2019

That's ALMOST too purdy to eat!

LloydQ · Sep 23, 2019

Solid work there.

creek bottom · Sep 23, 2019

That looks killer!!! Mighty tasty looking for sure!

Big George's BBQ · Sep 23, 2019

That looks amazing Marty

Sickboy579 · Sep 23, 2019

Nice! Nailed it

BBQ Freak · Sep 23, 2019

very nice color .:clap2:

Norm · Sep 23, 2019

Looks awesome Marty!

TxQGuy · Sep 23, 2019

That looks delicious!

Quick question: My usual chicken method is vertical grilling them whole by placing them on a beer can chicken rack (with no beer can). I like this because it is quick and easy. But I keep hearing y'all say that spatching is a superior method. I'm willing to switch. Do you think spatching is better? Why? (I'm curious as to the science/methodology behind it...not being a contentious smart***

)

Stingerhook · Sep 23, 2019

TxQGuy said:
That looks delicious!

Quick question: My usual chicken method is vertical grilling them whole by placing them on a beer can chicken rack (with no beer can). I like this because it is quick and easy. But I keep hearing y'all say that spatching is a superior method. I'm willing to switch. Do you think spatching is better? Why? (I'm curious as to the science/methodology behind it...not being a contentious smart*** )

I like the spatch because the breast and dark meat finish at the same time,
when I used to do verticle I always found the breast would be overdone.

TxQGuy · Sep 23, 2019

Stingerhook said:
I like the spatch because the breast and dark meat finish at the same time,
when I used to do verticle I always found the breast would be overdone.

Thanks! So, assuming I use a 2 zone fire...I would put it body cavity side down with the breast side facing the hot side of the grill? Do you flip it at all? Do you temp at the thigh or breast? Sorry for all the questions, haha, always trying to up my grill game. :redface:

Spatch Chicken

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