I <3 Spatchcock chicken

Harleydog77 · February 2009

I can't believe that I've been missing out on spatchcock chicken my whole life. I did 2 tonight 1 with dizzy dust and 1 with swamp venom. Indirect at 300 deg. dome temp for about 80 minutes. Went well with a baked sweet potato. I would like to do cornbread on the egg with my chicken next time.

JPF · February 2009

Good looking birds glad your cook went well.

Harleydog77 · February 2009

Thank you! Yes they were the best birds I have done so far on the egg.

Cincykid · February 2009

Great looking birds. What temp did you cook them at? I'm sure that Ken Onion Shun knife went through them like butter... My knives are the Shun classics and after a year they are still razor sharp.

JLOCKHART29 · February 2009

Great job on the birds. The color is great. Spatchcock bird is all ways a winner!

Harleydog77 · February 2009

Thanks, I cooked them at 300 degrees dome indirect. The Ken Onion will go through just about anything like butter. It really holds an edge too. I'm kind of a knife junkie. I am thinking about getting some new steak knifes, probably shun unless anyone has any other good suggestions.

Broc · February 2009

Birds look great.

But-cha really have-ta get a good knife, don'-cha know!

:silly:

Broc · February 2009

Boy! Have I got a deal for you!

I'll trade you all eight of my Wolfgang Puck knives, along with their wooden holsters, for just one-na them Shuns...

:unsure:

Harleydog77 · February 2009

Hmmmmmmm. I think you may have to sweeten the deal a little bit.

Unknown · February 2009

How do you like the knife? Do you like the aggressive curve of the cutting edge? Why did you pick the Chef's knive instead of the Santoku?

THank you,

Anthony

Harleydog77 · February 2009

I do like the aggressive curve of the blade for cutting meat, however I do find myself using a less aggressive blade when cutting a lot of vegetables. I am still getting used to the knife. I do really like it though.

I <3 Spatchcock chicken

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