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!

"43fan" > wrote in message
>
> 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?

It is that simple and, IMO, comes out very well as it has a good crisp skin
and lots of flavor from both sides.

As for seasoning, that is a matter of taste. If you want to take a quick
and easy way out, while at the store pick up one of the McCormick's
seasonings for chicken, or their lemon pepper or roasted garlic seasoning.
Some people think anything grilled must have bbq sauce on it; if so, baste
away at the end.

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

"The Naked Whiz" > wrote in message
...
> 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
> 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

To make handling the bird easier I finish the job and cut the breasts apart.
Since I learned about this technique from the guys here have done very
little chicken differently.

D
--

"Duwop" > wrote in message
...
> "The Naked Whiz" > wrote in message
> ...
>> 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
>> 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
>
> To make handling the bird easier I finish the job and cut the breasts
> apart.
> Since I learned about this technique from the guys here have done very
> little chicken differently.
>
> D
> --
>
>
>
>

At the risk of sounding sarcastic, which I'm not, why not just split the
chicken before it goes to the heat? Isn't a spatchcocked chicken basically
a simple means to a presentation that appears complex?

"Green Mtn. Griller" > wrote in message >

> At the risk of sounding sarcastic, which I'm not, why not just split the
> chicken before it goes to the heat?

Sorry if I wasn't clear, yeah when finished I'm cooking 2 half chickens.
Easier to handle and cook as you have guessed.

>Isn't a spatchcocked chicken basically
> a simple means to a presentation that appears complex?

It's just how you halve a chicken is all. Some just don't take that last
cut.

D
--

>
> At the risk of sounding sarcastic, which I'm not, why not just split the
> chicken before it goes to the heat? Isn't a spatchcocked chicken basically
> a simple means to a presentation that appears complex?

If you're smoking a bird, splitting it this way also allows it to cook
faster in my experience, which means juicier breasts. And we all want
that, right?

-John O

"JohnO" > wrote in message
ps.com...
>
>
>>
>> At the risk of sounding sarcastic, which I'm not, why not just split the
>> chicken before it goes to the heat? Isn't a spatchcocked chicken
>> basically
>> a simple means to a presentation that appears complex?
>
> If you're smoking a bird, splitting it this way also allows it to cook
> faster in my experience, which means juicier breasts. And we all want
> that, right?
>
> -John O
>

Does not making that final cut to separate the two halves before cooking
make the difference compared to cooking two half chickens, separated?