I had a new grill delivered the other day and tried it out tonight. One of
my favorite ways of cooking chicken is to spatchcock it. Until a few years
ago, I've never heard of the term, now I do it frequently. Using a hefty
pair of kitchen shears or scissors, cut the backbone out. One cut on either
side of it works, then you can se it to make stock.

Once cut, lay the bird out flat and season both sides. Place the chicken on
the hot grill, skin side up. I like to use direct heat for most of the
cooking at a medium setting, then finish it off with indirect heat. The
chicken is tasty and very moist and the skin is crisp.

The grill I bought is a Weber Summit, S-470. Seems like it is going to be
very nice to work with and I'll be using it for a number of things in the
next few days. Tomorrow, London Broil, Monday is a leg of lamb for dinner,
but some burgers and dogs for lunch. One day soon I'll try out the
rotisserie with something to be determined.

On 7/2/2011 11:45 PM, Ed Pawlowski wrote:
> I had a new grill delivered the other day and tried it out tonight. One
> of my favorite ways of cooking chicken is to spatchcock it. Until a few
> years ago, I've never heard of the term, now I do it frequently. Using a
> hefty pair of kitchen shears or scissors, cut the backbone out. One cut
> on either side of it works, then you can se it to make stock.
>
> Once cut, lay the bird out flat and season both sides. Place the chicken
> on the hot grill, skin side up. I like to use direct heat for most of
> the cooking at a medium setting, then finish it off with indirect heat.
> The chicken is tasty and very moist and the skin is crisp.
>
> The grill I bought is a Weber Summit, S-470. Seems like it is going to
> be very nice to work with and I'll be using it for a number of things in
> the next few days. Tomorrow, London Broil, Monday is a leg of lamb for
> dinner, but some burgers and dogs for lunch. One day soon I'll try out
> the rotisserie with something to be determined.
>
>
Good ideas! Enjoy it.

"Ed Pawlowski" wrote:
>
>I had a new grill delivered the other day and tried it out tonight. One of
>my favorite ways of cooking chicken is to spatchcock it. Until a few years
>ago, I've never heard of the term, now I do it frequently. Using a hefty
>pair of kitchen shears or scissors, cut the backbone out. One cut on either
>side of it works, then you can se it to make stock.
>
>Once cut, lay the bird out flat and season both sides. Place the chicken on
>the hot grill, skin side up. I like to use direct heat for most of the
>cooking at a medium setting, then finish it off with indirect heat. The
>chicken is tasty and very moist and the skin is crisp.
>
>The grill I bought is a Weber Summit, S-470. Seems like it is going to be
>very nice to work with and I'll be using it for a number of things in the
>next few days. Tomorrow, London Broil, Monday is a leg of lamb for dinner,
>but some burgers and dogs for lunch. One day soon I'll try out the
>rotisserie with something to be determined.

A lotta grill for feeding a lotta people. Has lots of new features,
should be fun grilling... ENJOY!

But I don't save chicken spines or any scraps for stock... I use whole
chicken and even then I snip out the spine and toss it, crows snatch
it... I don't want stock with spinal fluid. Chicken is plenty cheap
enough that I can afford to toss the scraps. In fact chicken is so
cheap it hardly warrants almost two grand for a grill. LOL There are
great sales on porterhouse this weekend. That's the kind of grill to
test out its rotisserie with a steamboat roast, or a whole loin of
pork. I like that it has a built-in smoke box, makes it more likely
you'll use smoke. Now you really need to pipe it to your kitchen
stove gas supply or you'll be going through 20# tanks like crazy.

"Brooklyn1" <Gravesend1> wrote
> A lotta grill for feeding a lotta people. Has lots of new features,
> should be fun grilling... ENJOY!

Thanks.
>
> But I don't save chicken spines or any scraps for stock... I use whole
> chicken and even then I snip out the spine and toss it, crows snatch
> it... I don't want stock with spinal fluid. Chicken is plenty cheap
> enough that I can afford to toss the scraps. In fact chicken is so
> cheap it hardly warrants almost two grand for a grill. LOL There are
> great sales on porterhouse this weekend. That's the kind of grill to
> test out its rotisserie with a steamboat roast, or a whole loin of
> pork. I like that it has a built-in smoke box, makes it more likely
> you'll use smoke.

I'm thinking of one of those nice big beef roasts. They tend to be tender
and juicy when cooked that way and the smoke box will be a nice addition.