or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › First spatchcock chicken
New Posts  All Forums:Forum Nav:

First spatchcock chicken

post #1 of 12
Thread Starter 

Hello,

 

 

Just finished introducing myself earlier today in welcome forum and decided to fire up my mini this evening and do a chicken. All I can say is amazing flavor and oh so juicy. I am hooked and looking forward to doing something else next weekend. No brine just a simple rub of evoo, thyme, rosemary, salt and pepper and cooked at about 325*. Sorry no pics on mini and it cut up since it didn't last very long after the initial cut.

 

 

firstchicken.jpg 2,500k .jpg file

post #2 of 12
Nice. There are alot of mini users here.
post #3 of 12
Nice spatchy !
post #4 of 12

Welcome , sleeknova . Missed you intro. , but hope you enjoy your stay.

 

Chicken loos good . You good for the Q-view , slow starts are OK...:redface:

 

Just have fun and. . .

post #5 of 12
Tasty looking Spatchy! Nice Smoke and welcome!!
post #6 of 12
Looks like a good start!! It's funny, I did a spatched chicken the other night. Left for the store to get the chicken around 6 and we were eating by 8. The process is so quick once you've gotten the hang of it I don't really even think about it anymore. But man, the first time I tried it I was a wreck. Probably took me 45 minutes, stabbed myself in the thumb and the bird looked like a crime scene!
post #7 of 12

Greetings!

 

  That chicken looks really tasty , I have never heard of the term "spatched" before.

Can someone please explain what this term means and is "spatching" only used for chicken

exclusively? Any feedback will be greatly appreciated.     

 

 

                                                                                    Happy Smoking

                                                                                       Smokin Sid

post #8 of 12
Hey Sid,
Spatchcocked or spatched for short is simply a chicken that has had the backbone and the keelbone cut out and is laid out flat. It's also referred to as butterflied. It helps the chicken (or any bird really) cook more quickly and evenly.
post #9 of 12

Great looking bird, loving the color. Nice cook. CF

post #10 of 12

Thank you Mdboatbum!

 

     With all the cook books I have , I have never seen the term Spatchcocked or spatched. Thank you for taking the time to answering my question.

I have to admit ,I felt a little silly asking that question. But, if I don't ask, I will never know.

 Time to make my shopping list!

 

 

                                                                                                                                                        Happy Smoking

                                                                                                                                                            Smokin Sid

post #11 of 12
If you don't ask you'll never know!! I had to ask when I didn't know.
post #12 of 12
And there's still a LOT I don't know!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › First spatchcock chicken