Spatchcocked Yardbird

[Groundhog66]

Rubbed down with EVOO & Tony Chachere's Creole, and on to the XL BGE @ 425 degrees.

Skin turned out crispy and fantastic.

Served up with corn on the cob, and some baby bok choy with peppers & onions.

 

[hurricanedavid]

Nice work! :clap:

 

[Fwismoker]

Looks tasty Tim, nice cook bud

 

[mattmountz94]

Nice bird

 

[mchar69]

Plate looks delicious.

 

[BGWolf]

Great looking chicken.

 

[WhitesideJC]

That looks tasty! Did you use anything to put on top of the bird (e.g. brick) to keep it pressed down? Doesn't appear to be the case, but figured I'd ask.

 

[Fwismoker]

Hey Tim just something to think about.... I don't always flip my spatch but for the times that I do I start with the inside down and finish with the skin down. My thoughts are when I finish skin down the bird becomes like a bowl and fills up with the juices.

Did you see a bunch of juice develop in the cavity before you flipped?

 

[Groundhog66]

That looks tasty! Did you use anything to put on top of the bird (e.g. brick) to keep it pressed down? Doesn't appear to be the case, but figured I'd ask.

Nope, just laid it flat, and let gravity do the work.

Hey Tim just something to think about.... I don't always flip my spatch but for the times that I do I start with the inside down and finish with the skin down. My thoughts are when I finish skin down the bird becomes like a bowl and fills up with the juices.

Did you see a bunch of juice develop in the cavity before you flipped?

I always prefer to finish skin side up, it tends to stay more crispy in my experiences. I know what you mean about the juices, but if it's cooked right, it'll still be plenty juicy.

 

[Fwismoker]

Nope, just laid it flat, and let gravity do the work.



I always prefer to finish skin side up, it tends to stay more crispy in my experiences. I know what you mean about the juices, but if it's cooked right, it'll still be plenty juicy.

I'm with you...juicy no matter what. This last one I did was one of the rare times I didn't flip but it was because it was part froze and had to spend more time cooking so it was skin up the whole time. Man oh man was it crunch crisp...most cooks though I'll still flip though because I'm lazy and cook it right out of the bag vs drying in the fridge.

 

[Groundhog66]

I'm with you...juicy no matter what. This last one I did was one of the rare times I didn't flip but it was because it was part froze and had to spend more time cooking so it was skin up the whole time. Man oh man was it crunch crisp...most cooks though I'll still flip though because I'm lazy and cook it right out of the bag vs drying in the fridge.

I did dry this one in the fridge for 3-4 hours, but I typically don't. That said, with the results I got this last time, I may do it more often.

 

[cowgirl]

Beautiful bird!

 

[gtr]

Looks great and thanks for reminding me about Tony C's - I love that stuff but it's kinda slipped what's left of my mind of late.

Nice work! :clap2:

 

[Joe Black]

Great looking bird, Tim. I'm gonna try flipping the next one.

 

[Twisted T's Q]

great looking bird , did you cook it direct ? kinda looks like it

 

[Bigr314]

Very nice looking bird. That bok choy looks great also. Love me some veggies.

 

[Groundhog66]

great looking bird , did you cook it direct ? kinda looks like it

Thank you!

Yes, direct with a raised grate.

Very nice looking bird. That bok choy looks great also. Love me some veggies.

Gotta have a little balance in our lives. :biggrin1:

 

[cheez59]

Bird looks perfect. How come you didn't grill the corn?

 

[Rocky Branch BBQ]

I need to break away from the pig this weekend and try to cook a bird close to that good looking chicken you put together. That looked mighty tasty.

 

[Sea Rover]

Looks great!