Spatchcock Grilled Birds
I have always wanted to try grilling a whole bird, other than a rotisserie!
- Removed the back bone and Keel Bone. Trim loose fat.
- 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.
- Flipped several times monitoring the internal temperature with the thermapen.
- Pulled @ 165°F internal
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.