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To spatch or not to spatch? - Page 2

post #21 of 28
Looks great!
post #22 of 28

:drool looks good!

post #23 of 28

mMMM... I'm craving some chicken now.

post #24 of 28
Love spatchy's, great way to Q a bird ..... WHB
post #25 of 28

i did this to a spatch yesterday... was wonderful... did 2 birds.

the bride is still talking about it. used my MES and didnt get a good skin BUT i dont eat it very often anyways..

 

HERE IS THE PROCEDURE I FOUND ON THIS SITE AWHILE BACK !!!!!

 

 

I take a standard poultry brine of:

1 Gal Water
2.5 oz Salt - Kosher
2.5 oz Sugar
1 ½  tsp Garlic Powder
1 ½  tsp Onion Powder
1 ½  tsp Cajun Spice (Louisiana Cajun Seasoning)
1 ½  tsp Celery Seed

 

To that I add a grocery store size bottle of Kraft Catalina Salad Dressing and a bottle of Crystal Hot Sauce.

 

For the individual pieces I marinate 24 hours.  For the whole bird I go up to 48 hours. 

 

I spatchcock the whole bird because I think it cooks faster, and also gives more skin exposure, allowing it to get past the rubbery stage.

 

Once out of the marinade and drained, they get rubbed in:

 

¾ C. Sugar
1 T Kosher Salt
2T Black Pepper
1T Garlic
1T Onion
2T Old Bay
4T Paprika
2 t dry mustard
½ t ground bay
½ t ground rosemary

 

VERY SIMPLE AND SCRUMPTIOUS   :0)

post #26 of 28

Spatch always. Now I spatch turkey and turkey breast. Comes out great every time.

post #27 of 28
Quote:
Originally Posted by RACKRAT View Post
 

i did this to a spatch yesterday... was wonderful... did 2 birds.

the bride is still talking about it. used my MES and didnt get a good skin BUT i dont eat it very often anyways..

 

HERE IS THE PROCEDURE I FOUND ON THIS SITE AWHILE BACK !!!!!

 

 

I take a standard poultry brine of:

1 Gal Water
2.5 oz Salt - Kosher
2.5 oz Sugar
1 ½  tsp Garlic Powder
1 ½  tsp Onion Powder
1 ½  tsp Cajun Spice (Louisiana Cajun Seasoning)
1 ½  tsp Celery Seed

 

To that I add a grocery store size bottle of Kraft Catalina Salad Dressing and a bottle of Crystal Hot Sauce.

 

For the individual pieces I marinate 24 hours.  For the whole bird I go up to 48 hours. 

 

I spatchcock the whole bird because I think it cooks faster, and also gives more skin exposure, allowing it to get past the rubbery stage.

 

Once out of the marinade and drained, they get rubbed in:

 

¾ C. Sugar
1 T Kosher Salt
2T Black Pepper
1T Garlic
1T Onion
2T Old Bay
4T Paprika
2 t dry mustard
½ t ground bay
½ t ground rosemary

 

VERY SIMPLE AND SCRUMPTIOUS   :0)

This is what I use as well, in fact i just posted about it, lol...  This is easily the best way to smoke a chicken that I've ever done.  I do the 48 hour brine for the wings too when i smoke wings.  I'm going to be doing this again this weekend and smoke 4 pounds of wings...

post #28 of 28

I brined 4 small birds last weekend for my first Spatch. Brown Sugar, Salt and blended Jalapenos. Brushed with mayo and liberal amounts of Jeff's Rub. 325 with Pecan til 160 I.T. about 2 hours. Very happy with the even cooking, although the presentation lacked 

 

 

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