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Spatchcock Chicken
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JustGrillinFlorida
Posts: 22
Spatchcock Chicken roasted at 400 dome till 180 degrees in the thigh.
Removing the back bone.
Getting the Butchers Bird Bath injected.
Butchers Honey Seasoning Salt.
Overkill on the thermometers, but it gets the point across.
Chicken Breast was so moist, but with Butchers and bacon on your side you can never go wrong.
Potatoes cubed with Voodoo Tuscan Olive Oil and seasoned with butchers baked with the chicken.
Everything used.
Don't know if the thumbnails are going to be posted, and I can't seem to delete them without losing the photo as well. We will see. 
Tampa Bay’s Premier Outdoor Living Company
Comments
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Well done...nice photos.
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Very nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Holy tin foil prep area batman!!! Bird looks great.
Shucker
Eastern North Carolina
Go Pirates!http://facebook.com/oldcolonysmokehouse
https://www.instagram.com/oldcolonysmokehouse/
L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG
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Great looking Spatchcock. How was the skin? Great Pics too btw LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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skin? how was the bacon ?
posts like this remind me I should own stock in Reynolds aluminum
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Never skimp on the foil lol.
Skin was nice and crispy, but the bacon needed a few more minutes to crisp up. I think the left over chicken next day was better then fresh cooked.Tampa Bay’s Premier Outdoor Living Company
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Great looking bird! I have some thick cut Neuske's bacon that I'm trying to figure out a special use for. I may have to try your trick.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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