On Sun, 23 Jul 2006 08:29:07 -0400, "43fan" >
wrote:

>I'm not a huge fan of chicken(any poultry actually), but the Mrs would like
>some chicken on the grill. To her, that's grill up some thighs, legs,
>etc.... and I'll prob. do that. But I'd like to do something different too,
>and maybe something I'd like a little better. Unfortunately I'm probably
>asking too late to get info for this cook... I'll be headed to the market
>here in prob. a couple hours tops.
>
>Anyway, from what I see, spatchcocking is fairly simple? Basically just
>cutting the backbone out?
>
>Also, any recommended recipes? Marinades, sauces, etc? Should I inject
>anything?
>
>Thanks!
>

Yes, spatchcockiing a bird is quite easy. I use poultry shears ($3
wonders from Target, lol) but I hear it can be done with a hefty
knife. If you would like to see some photos of the process, take a
look at my web page:

http://www.nakedwhiz.com/spatch.htm

I keep it simple an usually just sprinkle on some Montreal Steak
Seasoning. I tried Alton Brown's mixture that he used in the show
where he roasts a spatchcocked chicken in the oven, but I wasn't all
that impressed.

In a BGE, I cook it direct around 375 on a raised grid for an hour or
so. You should be very pleased with the results.

TNW