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Spatchcock Chicken - First Try
I have been seeing a few posts about spatchcock chicken on here lately and I decided to try it tonight. I found an old recipe (circa 2003) from the old BGE Forum that sounded good so here we go.
The recipe calls for orange and pineapple juice, onion, garlic, brown sugar and salt for a brine. The original recipe calls for a one hour brine period prior to the cook, which is how long I did mine. The original recipe called for Dizzy Pig Tsunami Spin rub. I cooked direct at 350* dome until the breasts were 175*.
Final result - it turned out very good. Moist and very tasty with the Dizzy Pig rub. I think when I do this again, I am going to brine for a longer period of time and maybe add a shot of soy sauce to the brine as well.
Spatchcock Chicken in brine:
On the grill:
A good local wheat beer:
Off the grill (Sorry...I forgot to take a pic whole - I already cut the legs and thighs off)
Comments
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One of my family's favorites. Welcome.
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Schlafly make some great beers.
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this looks so good - nice cook - thanks for the photos
mr toad
See no Evil - Hear no Evil - Speak no Evil
Smoke no Evil
BGE - Mini, Small, Medium, Large -
Great looking bird. Spatchcock is my go to method now.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks for the feedback.
Great looking bird. Spatchcock is my go to method now.
I have tried several whole chicken cooks (beer can, chicken roasters, etc), and I too am now a spatchcock fan! -
Love the spatchcock chicken. I do mine on a raised grid just to keep the meat from getting too charred. Looks like yours turned out great - enjoy
Jackson, Tennessee. VFL (Vol for Life) -
Love the spatchcock chicken. I do mine on a raised grid just to keep the meat from getting too charred. Looks like yours turned out great - enjoy
Yep - good idea...I did this on my medium and I don't have a raised grid setup for it. Next time I'll do it on my large where I have a two tier rack.
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