Spatchcock a Chicken ?

[Samichlaus]

Any of you guys do this? Seems like you expose a lot more of the surface area of the meat to the smoke.

 

[racer_81]

I haven't (yet) but that looks like a good way to me.

 

[tommykendall]

Sammich - I just cut the birds in half - same diff. Doing a couple this sunday.

 

[BBQchef33]

That picture made me hungry.

 

[SoCalCraigster]

My ex-girlfriend had thighs like that

 

[BigBelly]

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]

That picture made me hungry

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

 

[Bigdog]

Does smoking a chicken like that cut down on the cooking time?

 

[racer_81]

My ex-girlfriend had thighs like that

Spread-eagled?

 

[chad]

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

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]

Yep, I like doing them that way. Did you remove the breast bone?

 

[Jorge]

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]

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]

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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