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Spatchcock question

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Alton
Alton Posts: 509
in Poultry
I see some remove the center Brest cartilage along with the back bone and some just smash the breast down...Which way do you suggest?
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • chainsaw19
    chainsaw19 Posts: 257
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    Just smash it
    Large BGE Middletown, MD
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  • Ed Earl
    Ed Earl Posts: 28
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    HULK SMASH!!!!!
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I am doing one right now, I just smashed it down.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Alton
    Alton Posts: 509
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    I did one each way
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Just press it flat, if it breaks great, if it doesn't break, that's OK too. Lately, I've cut the chicken up into two breasts, two legs/thighs and two wings. 
    Put the legs on first, 5 minutes later the breasts and 5 minutes or so later, the wings. The legs get done at 170-180, breasts at 150-160, wings, well they are just done. If I'm lazy, I leave the whole bird together. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • chainsaw19
    chainsaw19 Posts: 257
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    I actually use a sharp knife and cut into the cartilage. Then flip over and when I press down it splits easily.
    Large BGE Middletown, MD
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  • CajunEggHead
    CajunEggHead Posts: 189
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    chainsaw19 said:
    I actually use a sharp knife and cut into the cartilage. Then flip over and when I press down it splits easily.

     
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