Spatchcock Chicken (After)

EGGstremist

<p />Thanks to TREX and TheNakedWhiz for the Spatchcock method postings. For the record I did not use a raised grid and kept the temp at exactly 350 for 1 hour..... it was perfect and far better than the beer butt chickens I have cooked.

mollyshark

Eggstremist,[p]Hmm. They look...similar.

EGGstremist

Mollyshark,
Well regardless how it looks, it was TASTY!

The Naked Whiz

Eggstremist,
Just so you know, your photos aren't showing up because the hosting service you used doesn't allow remote linking. We can get the URL of the photo and cut and paste it into our browsers, but they don't show up in the post. If you see it, it is probably because it was already in your cache. You might like to try photobucket for hosting photos that you can post here. I've got instructions at Info Central on my website.[p]TNW
[ul][li]The Naked Whiz's Info Central[/ul]

EGGstremist

<p />The Naked Whiz,
Trying again

EGGstremist

<p />The Naked Whiz,
Trying again

BlueSmoke

EGGstremist,
Looks delicious, now that I can see it. <grin>[p]Ken

Sandbagger

Eggstremist, That looks great. I did three spatchock, 325 degrees, indirect at TXfest last weekend. Moist and very tender. I used the mango magic, tangerine pepper and key lime jerk rubs from homebbq.com. Only problem I forget which chicken was which. [p]I think it is whole chickens from here on out for me. Cheaper too. Tom[p]

GrillMeister

Sandbagger,[p]With that setup, we're gonna have to start calling you "SpatchMeister"