1st Spatchcock

Que_n_Brew · January 24

Tried my first Spatchcock chicken tonight. Family LOVED it. Sometimes, you just need to get it simple. Rubbed down.

Que_n_Brew · January 24

Opps. Hit post discussion by mistake. First on.

Almost done.

Ready to cut.

Too easy!

Scottborasjr · January 24

Looks fantastic
=D>

SeeingSpots · January 24

Nice job!

pgprescott · January 24

I'll take a hind quarter. Please!

henapple · January 24

Nice job...

Mickey · January 24

Nice job. But you need to raise that up. One phone call away from lump and not chicken. I would never have tried it, glad to see it can be done low.

Eggcelsior · January 24

I need to do one..... Soon...

nolaegghead · January 24

ahhhh....brings a tear to me eye when one posts his (or her) opus magnum....

Chubbs · January 24

Mickey said:
Nice job. But you need to raise that up. One phone call away from lump and not chicken.
I would never have tried it, glad to see it can be done low.

Yep. Got to get that bird higher in the dome. Done them every way imaginable. Higher in the dome takes the prize. Yours looks good though!

NecessaryIndulg · January 24

Gorgeous!

Dyal_SC · January 24

Looks terrific, Que_n_Brew! Nice job!!

rholt · January 24

What kind of rub did you use? Looks like you burried the bird in it...but I like it that way.

Plano_JJ · January 24

Looks great. How was that TX BBQ Rub? I have some of that at home but havent tried it yet. Is that the basic BBQ Rub?

Duganboy · January 25

Plano_JJ said:

Looks great. How was that TX BBQ Rub? I have some of that at home but havent tried it yet. Is that the basic BBQ Rub?

ALL of the texasbbqrubs are outstanding.

Skiddymarker · January 25

A tad too much on the skin for me, but still looks wonderful.

I usually do raised when doing direct. Great cook.

Que_n_Brew · January 25

rholt said:

What kind of rub did you use? Looks like you burried the bird in it...but I like it that way.

Plano_JJ said:

Looks great. How was that TX BBQ Rub? I have some of that at home but havent tried it yet. Is that the basic BBQ Rub?

The rub is "Texas Chicken Scratch" made by "Redneck Cooker". It's awesome! To those who posted about raising the grid, I couldn't agree more. I took care of that today with some fire stones. :D

nolaegghead · January 25

If I can take the time to say,

who dat
who dat
who dat
who dat
who dat
who dat
who dat
NATION!!!

Steve Spagnuolo fired....didn't see that coming....

Que_n_Brew · January 25

I'm not going to lose any sleep over it tonight. Just sayin. I think he is a good guy but DAMN!, the D was.....aghhhhhhhh!!! Just be in the top 15 and the O will take care of the rest. Who dat!

bccomstock · January 26

nolaegghead said:
If I can take the time to say,

who dat
who dat
who dat
who dat
who dat
who dat
who dat
NATION!!!

Steve Spagnuolo fired....didn't see that coming....

I was pretty shocked myself.. AND that we are moving to a 3-4! A Saints forum I frequent has been calling for the 3-4 since the Dome Patrol was dismantled it seems.. Interesting times ahead for sure.

bccomstock · January 26

And nice looking bird Que! I still need to attempt one..

cajuncook · January 26

Sean will be back with a vengeance. Who Dat and Geaux Tigers. When is the TCU game?

NEWB_IN_NOLA · January 26

bccomstock said:

If I can take the time to say,

who dat
who dat
who dat
who dat
who dat
who dat
who dat
NATION!!!

Steve Spagnuolo fired....didn't see that coming....

I was pretty shocked myself.. AND that we are moving to a 3-4! A Saints forum I frequent has been calling for the 3-4 since the Dome Patrol was dismantled it seems.. Interesting times ahead for sure.

Saintsreport has been going crazy with 3-4 talk. Have been waiting for this for a while.

bccomstock · January 26

NEWB_IN_NOLA said:

bccomstock said:

If I can take the time to say,

who dat
who dat
who dat
who dat
who dat
who dat
who dat
NATION!!!

Steve Spagnuolo fired....didn't see that coming....

I was pretty shocked myself.. AND that we are moving to a 3-4! A Saints forum I frequent has been calling for the 3-4 since the Dome Patrol was dismantled it seems.. Interesting times ahead for sure.

Saintsreport has been going crazy with 3-4 talk. Have been waiting for this for a while.

That would be the forum I was referencing.. LOL.

The nice part is that it seems like our personnel actually fits pretty well.

DocWonmug · January 26

Mickey said:

Nice job. But you need to raise that up. One phone call away from lump and not chicken. I would never have tried it, glad to see it can be done low.

I messed up once and did a spatchcock chicken low direct like in these photos and it turned out fine, except the wings got way too well done. I still go with a raised grill as long as I have my thinking hat on to keep the wings OK. This one looks really right on though.

Que_n_Brew · January 27

bccomstock said:

NEWB_IN_NOLA said:

bccomstock said:

If I can take the time to say,

who dat
who dat
who dat
who dat
who dat
who dat
who dat
NATION!!!

Steve Spagnuolo fired....didn't see that coming....

I was pretty shocked myself.. AND that we are moving to a 3-4! A Saints forum I frequent has been calling for the 3-4 since the Dome Patrol was dismantled it seems.. Interesting times ahead for sure.

Saintsreport has been going crazy with 3-4 talk. Have been waiting for this for a while.

That would be the forum I was referencing.. LOL.

The nice part is that it seems like our personnel actually fits pretty well.

Vilma will be gone if they do in fact go to a 3-4. We got him from the Jets after they went from a 4-3 to a 3-4. Vilma went from the defensive rookie of the year to nonexistent.

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