Since 99% of you already know that if you have seen one spatch pic then you have seen most of them,I will skip to the cook.
I cut the bird this morning.Since I have read so many posts that end with " just experiment and enjoy "I also removed the keel bone. Then I figured why not just start pulling all of the smaller bones out that I could. So I did. I then injected the parts with Creole Butter,turned it over and sprayed olive oil on the skin and hit it with some Dizzy Dust. Threw it in the fridge for about four hours and went straight onto a raised grill at 350*. Added a little handful of JD's oak barrel chips and did not even look at it again for an hour.Ya'All know how this ends....
The BGE triumphs again !!!
Just another thank you to all who help make these cooks turn out so well by sharing your thoughts( opinions) and experience.
More meat please !! :-)