Spachkocked my way..

Discussion in 'Poultry' started by pit 4 brains, Feb 12, 2011.

  1. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I've been playing with a different way to do some whole chickens. I was doing the spachcocked thing but I was tired of having ribs and breastbones in the way. I did the all out debone a few times but that left me with a wiggly slab of meat that was hard to tie. Well I kinda went right in the middle and boned out as far as i thought was necessary.

    Here i did the spachcock and removed the ribs, breastbone and wishbone but left the thigh, leg and wing bones in to keep a little structure.

    [​IMG]

    Then i seasoned it up with a little dry rub..

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    Now I bring the wings together and tie them together at the top and bottom. i amusing one piece of string for the whole bird..

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    Now i bring the string under the wings and down to the legs, wrap the thighs over the wings and tie the legs together.

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    Now tie up with half hitches just like a normal roast being sure to make yourself a little rope handle..

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    Now into the smoke sauna for a little TBS therapy.. BTW, I did tuck that wing back in before I went in for good..

    [​IMG]

    Final Q-view to follow..
     
  2. Chicken look'n great Pit 4! Will peek back in later to view when done. 
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Sweet Pete.I haven't heard from you in a while and I see that you haven't lost a step. Thats a good looking bird. Now I did see Bob (eman) on facebook the other day he posted a cajun dirty rice recipe that would be really good in that almost bonless bird. I know I'm gonna try it soon.
     
    Last edited: Feb 11, 2011
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Pretty cool Pete!

    Bear
     
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Update... My laptop just took a dirtnap. I think it's dead for sure now. Luckily i have my wifes laptop to work with here.

    This is a shot at 136 degrees and climbing..

    [​IMG]

    This would take a nice stuffing really well, Mark. I just didn't have the time to prep one today since I am busy with the kids and all...
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Interesting way of carving that bird, I like. [​IMG]
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow Pete that is looking great. What an amazing truss you did
     
  8. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks Gary..

    It's off at 170 in the thigh and under the foil for a rest. Wife doesn't get home for a few more hours so you'll have to wait for the carved money shots... keep drooling until thenn

    [​IMG]
     
  9. Can we say Wow. That bird of yours looks beautiful delicious!
     
  10. porked

    porked Smoking Fanatic

    Hell I'd patent that son-of-a-gun. Nice job!
     
  11. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Ok, mom didn't eat at work today so this became tonight's meal. I sauteed up some frenched green beans with some sun dried tomatos and a little garlic, cbp and sea salt.

    [​IMG]

    I had a leftover jalapeno popper with mine..

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    Thanks for all the remarks...
     
  12. chefrob

    chefrob Master of the Pit OTBS Member

    az
    that's a good way to truss a semi-boned out bird..........nice job pete!
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    That chicken & french green beans looks fabulous Pete!

    Where's the taters?

    Bear
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man o Man that really looks like a great meal. I like the idea of boning the whole bird like that. Nice job!
     
  15. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Pretty dang cool! I will have to sharpen up my knives and give that a try.
     
  16. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well the results are in.. This was my third shot at doing basically the same prep with a few variations in flavorings. The big benny is that all the meat cooks at the same time and all the fat stays inside the bird. The breasts were just as juicy and tender as the thighs. There wasn't a spot of dry meat in the whole thing.

    I marinated one chicken in a chipotle marinade and tied it up wet. That one came out fantastic and the one before that was grined and it really didn't need to be.

    Thanks for the replies and compliments, I hope you all try a spachcock my way!
     
  17. rbranstner

    rbranstner Smoking Guru OTBS Member

    Ok you better post a step by step on that deboning. I need to know how to do that.  You DA MAN.
     
  18. nwdave

    nwdave Master of the Pit SMF Premier Member

    X2

     
     
  19. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job on that bird Pete,Thanks for sharing  [​IMG]
     
  20. raptor700

    raptor700 Master of the Pit OTBS Member

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