This request is for both me and the RFC website.

We have a chicken that's just begging to be spatchcocked and grilled.
I've read about how to do it a few times, but once I get the victim in
front of me, I'm lost.

Is anyone willing to write step-by-step directions, including
pictures, and send them to "webmaster" on the RFC site?
http://www.recfoodcooking.com/tips/

Gratefully yours,
Carol