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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-29-2020, 11:22 PM | #1 |
On the road to being a farker
Join Date: 08-10-18
Location: Kentucky
Name/Nickname : Jesse Robinson
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Spatchcock Chicken
I did a spatchcock chicken video that I think turned out pretty good. One of my favorite ways to cook whole chickens. The Weber Summit Charcoal Grill was a beast as always. Check it out if you're interested. If you are, please consider subscribing.
How many of you all like to cook chickens this way? It definately saves some time. https://youtu.be/DOQ2gZEuwNo Sent from my SM-N975U using Tapatalk |
1 members found this post helpful. |
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05-30-2020, 08:20 AM | #2 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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I like to spend an extra 2 seconds with an extra cut and cut the bird it half.. I will freeze half birds for later use. I think the presentation and the ability to move them around in halves is alot better than spatchcocking
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05-30-2020, 09:03 AM | #3 | |
On the road to being a farker
Join Date: 08-10-18
Location: Kentucky
Name/Nickname : Jesse Robinson
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Quote:
Sent from my SM-N975U using Tapatalk |
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05-30-2020, 12:53 PM | #4 | |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Quote:
Well I was specifically speaking about cooking both halves then freezing one.. Makes good chicken salad, or other things like that for something quick :D
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Custom 36x24x24 Vertical Offset,Grilla Grillz Silverbac |
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05-31-2020, 03:30 PM | #5 |
Got Wood.
Join Date: 09-29-19
Location: Los Angeles, CA
Name/Nickname : Smoky Bark~Bark BBQ
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always spatchcocked birds; even before I got into barbecue. so much easier, and I find a much more even cook usually. yours looked great!
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Backyard BBQ in Southern California. Yoder YS640s, Kamado Joe Big Joe II, Hunsaker Drum, OKJ Highland, Roccbox Pizza Oven. CBBQA. KCBS Certified BBQ Judge IG: @smokybarkbarkbbq |
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05-31-2020, 04:28 PM | #6 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Nicely done! I like spatchcocking my chicken also.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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05-31-2020, 05:04 PM | #7 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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......
__________________
LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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05-31-2020, 05:13 PM | #8 |
Full Fledged Farker
Join Date: 02-28-10
Location: Alameda County, CA
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I think that you can do great with your videos, your audio could use some work. I think that your current set up with your kitchen is whats causing the echo/tunnel effect.
- G |
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06-01-2020, 08:14 AM | #9 | |
On the road to being a farker
Join Date: 08-10-18
Location: Kentucky
Name/Nickname : Jesse Robinson
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Quote:
Thanks for the feedback! Sent from my SM-N975U using Tapatalk |
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06-01-2020, 09:32 AM | #10 |
is one Smokin' Farker
Join Date: 03-22-20
Location: Pembroke,MA
Name/Nickname : Don
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Great job on the chicken,,,,,the only way to go
Also, nice job doin’ the vid |
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06-02-2020, 12:28 PM | #11 |
Full Fledged Farker
Join Date: 04-16-12
Location: Reading, Ma
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Any guidance on time and temp?
I did my first spatchcocked chicken last night and it was pretty darn bad. It was far from the best setup - had a small (5lb?) Purdue roaster that was about to kick over so I cut and up and threw it on. Ran it at 375, but had the internal temp probe in a bad spot, so I think I overcooked the heck out of it. Whole chickens are like 20/lb plus 20 - but these are a lot, lot faster. Any starting guidelines? |
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06-02-2020, 11:54 PM | #12 | |
On the road to being a farker
Join Date: 08-10-18
Location: Kentucky
Name/Nickname : Jesse Robinson
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Probe placement is key. Make sure it is in the middle of the thickest part of the breast. Pull it off at 165 and you should be golden. Don't be afraid to try it again. I can assure you, we have all ruined plenty of food trying something new. You'll get it! Sent from my SM-N975U using Tapatalk |
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06-03-2020, 10:56 AM | #13 | |
Full Fledged Farker
Join Date: 04-16-12
Location: Reading, Ma
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Quote:
Thanks for the input - in addition to hosing up the probe placement, I think I was running way too hot. Can't wait to try again - and will actually follow a recipe this time. Would love to be able to knock this off for dinner easily. |
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