Well its starting to get warmer outside here and this weekend is looking really nice. So I decided to do a chicken experiment. I a few whole chickens in the freezer so why not try something new? I decided that I'm going to spatchcock this chicken for my first experiment since I've never done that before. So I will follow Jeffs directions on how to do that looks simple enough. The one question I do have though is do I brine it first before removing the backbone? Does it not matter? Now for the second part of the experiment. I'm going to brine the chicken obviously and I have a good rub that i like but I want to infuse some flavor and some heat into this bird. So I was thinking I would like to try a brine with some Sriracha sauce or even some franks hot sauce. Has anyone ever used either in a brine? Thanks in advance!