Spatchcock that bird!

BluesnBBQ

The Washinton Post must be reading my mind, or spying on me. There's an article in yesterday's Food section about my new favorite way of grilling a whole chicken: http://www.washingtonpost.com/wp-dyn/articles/A13217-2001Jul3.html[p]There's also an article about some guys in Delaware who barbecue chicken: http://www.washingtonpost.com/wp-dyn/style/food/A13225-2001Jul3.html
[ul][li]Spatchcock[/ul]

Char-Woody

BluesnBBQ, Now thats "dang" interesing...The problem I see with this one is that direct may produce the results he has, but to me, with the BGE..doing the cook indirect would still produce the excellent results at a higher temperature. I am gonna try that on a nice sized broiler bird..8 lb or better. Another problem will be using up grill space in case you wanted to do a multi bird cook. As per anything, it will be fun to play with.
Thanks for the new one..
C~W[p]

The Naked Whiz

BluesnBBQ,
So, I wonder if one could use a new (read: CLEAN) pair of garden pruning shears that cost $7 vs. poultry shears that the article says cost $25 to $50?
TNW

The Naked Whiz

BluesnBBQ,
When you spatchcock the bird, what temp and times do you use?[p]TNW

J Appledog

BluesnBBQ, Wierd for me too. Just yesterday I gave Raichlen's new book to my father-in-law and joked that he might want to brush up on spatchcocking. He laughed and replied that he wasn't sure that that was something he wanted to know about. Bone appétit! JCA

BluesnBBQ

I usually cook the chickens direct at around 350, and the temperature sometimes goes up to aroun 400 (probably from the dripping grease), for about 45 minutes. I found a good pair of kitchen shears at Target for less than $10.

bdavidson

BluesnBBQ,
How about spatchcocking a turkey?

BluesnBBQ

bdavidson,[p]I haven't trid that yet (a turkey), but I will one of these days.

BD

BluesnBBQ,
I have a turkey thawing in the frig as I type...I don't know if I want to try it. I'm sure it would work, but I don't think I'd have enough grillspace.