Hey all,
So I have decided to take the advice of others based on what I have seen and I decided to spatchcock a couple of yardbirds....
I picked them up as a two pack at Sam's Club a while back and decided it was time that I cooked 'em
I used a pair of kitchen shears to take the bone out and it wasn't nearly as hard as I thought it was going to be to get the bone out...
I rubbed them with a rub that I got from someone here at SMF (but I am always looking for new rubs since the wife didn't like the sage that was in this rub.....)
This pic is 2 hours in.....cooking at 270-290 depending on the wind.....
The finished birds. I used apple wood for the first 3 hours and then I finished it off with an hour or so of Alder smoke just to give it a little twist in the sweetness. I ended up chopping the chickens instead of serving them halves and used an Alabama White Sauce (Another recipe from here on SMF) to enjoy. By the time I got everything chopped and sauced we were too hungry to worry about taking a pic but, it all came out nice except a little SNAFU...( see "Rough Patch" in this forum). Hope you all enjoyed this first posting in a bit and let me know what you think...thanks...
So I have decided to take the advice of others based on what I have seen and I decided to spatchcock a couple of yardbirds....
I picked them up as a two pack at Sam's Club a while back and decided it was time that I cooked 'em
I used a pair of kitchen shears to take the bone out and it wasn't nearly as hard as I thought it was going to be to get the bone out...
I rubbed them with a rub that I got from someone here at SMF (but I am always looking for new rubs since the wife didn't like the sage that was in this rub.....)
This pic is 2 hours in.....cooking at 270-290 depending on the wind.....
The finished birds. I used apple wood for the first 3 hours and then I finished it off with an hour or so of Alder smoke just to give it a little twist in the sweetness. I ended up chopping the chickens instead of serving them halves and used an Alabama White Sauce (Another recipe from here on SMF) to enjoy. By the time I got everything chopped and sauced we were too hungry to worry about taking a pic but, it all came out nice except a little SNAFU...( see "Rough Patch" in this forum). Hope you all enjoyed this first posting in a bit and let me know what you think...thanks...
