Harry Demidavicius wrote:
> On 4 Mar 2006 21:14:40 -0800, wrote:
>
>> I brined a bird today and spatchcocked it tonight after taking it out
>> of the brine. I will now let the skin dry overnight in the fridge
>> uncovered, as I've been told. I'd like to smoke this chicken, and get
>> a crisp skin. I think I've got all my bases covered here. I'm
>> planning on cooking indirect with hickory for the smoke. I'm gonna
>> pull it off at 160 degrees in the breast. Any last minute
>> suggestions/tips for someone doing this for the first time?
>>
>> Also. My father in law cracked me up today. I told him I was gonna
>> spatchcock and chicken and he said, "Oh yeah? I'm gonna bitchslap a
>> sirloin". Made me laugh anyway 
>
> I don't bother anymore with the brining etc. when spatching dead
> birds.
Just how successful have you been spatchcocking live birds?
> I grill them [350F] and start them skin side towards the flame for the
> 1st 10 minutes & then flip. A 4 lb bird may go to 40 minutes from the
> get-go.
I always do them skin side up and I don't bother with a 4 lb bird. I
just put an 8 lb spatchcocked chicken on my K7. It will probably take
about 1 1/4 hours.
> I prep the bird by scoring the 'inside' [it's the same film as in
> ribs], and applying my seasoning there. I then paint it all with all
> with EVOO & apply S, P & garlic to the 'outside'. I get crisp skin,
> moist meat, good flavour. [The usual rules apply - rest it etc].
Yeah, what he said.
Matthew
--
What if you arrived at the fountain of youth, only to find dead toddlers
floating in the pond? -- John O on AFB