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Spatchcock Grilled Birds

post #1 of 8
Thread Starter 
January 17th, 2015
Spatchcock Grilled Birds

I have always wanted to try grilling a whole bird, other than a rotisserie!
I finally got a chance to spatchcock a bird this weekend. This has got to be one of the easiest ways to prepare a whole bird for the grill.
 
I wont go into the process and there are different ways to do it and sometimes referred to as butterflying, but to keep things simple this is how I prepared my birds;


 

  • Removed the back bone and Keel Bone. Trim loose fat.
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  • Both Birds are blotted, spiced and placed uncovered in the Refrigerator for several hours.
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  • SQWIBS Philly Style Rub
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  • The other is salt and pepper
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  • After resting in the refrigerator for 4 hours or so, the grill is fired up. These will be cooked direct heat so I am using the lowest setting on the grill to avoid flareups.
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  • Flipped several times monitoring the internal temperature with the thermapen.
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  • Pulled @ 165°F internal
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  • Sample plate.
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Although this was fun and I will most likely try this on my Pit, I still like Rotisserie style on the grill better, it's just as easy and less fiddle factor.

post #2 of 8

It looks tasty. I never use my rotisserie. Not sure why. I ether spatch them or do them upright. 

Happy smoken.

David

post #3 of 8

Looks mighty good, SQWIB.  I also like a rotisserie bird when I don't feel like fussin.  Maybe it's the way they baste themselves.

 

T

post #4 of 8

Nice pair of birds, looks good

 

Gary

post #5 of 8
Looks great.

I usually rotissurie mine.
post #6 of 8

Birds look nice, I go both ways. Sometime spatchcock and sometime rotisserie. What can I say , I just like chicken. CF 

post #7 of 8
Does look great!!! Try spatchcocking it and just indirect grilling it with a decent amount of charcoal. 400-425 degrees with a chunk of your favorite wood. I'm lazy and that way is set it and forget it and you still get crispy skin.
post #8 of 8

love me some spatchcock chicken, that the best way to smoke or grill a yard bird,

dannylang

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