Spatchcock!

Slick

I've done dozens of spatchcock cooks, and each time I think it's the best one ever! This one turned out exactly as I hoped: juicy, crisp skin, full of flavor. I put some minced garlic under the skin, along with some lemon pepper. Brushed on a little oil, then kosher salt and more lemon pepper. I've tried and liked lots of different rubs, but I'm finding that I keep going back to simple garlic, salt, and pepper. Seems to enhance without overpowering. Cooked at 425 raised grid direct for an hour.

The asparagus was doused with a little sesame oil, kosher salt, and wrapped loosely with prosciutto. Pulled at about 10 minutes, still a little crisp.

Great low carb feast!

Slick

BENTE

looks great!!

rsmdale

That is a nice looking bird! I ask my wife if she would like the chicken done a different way, her response is "Do it any way you want, but my mom likes it Spatchcock" end of discussion.

Good Eats and Good Friends

Marc from IL

Slick,
Nice looking bird. I have been just doing chicken parts lately. I need to get back to spatchcock.

Desert Oasis Woman

:ohmy: Nice skin! Was it face up the whole time? Want to rip it off and eat it all :woohoo: