First spatchcock!!

[jmen1213]

Hey everyone, I am so stoked about my first smoke with the new Weber Summit. The summit was a breeze to maintain temps and I now understand the wonderful smell of TBS. It tasted amazing! I am working my way up to a brisket, so today chicken, tomorrow, on to ribs! Enjoy the Qview!

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• jmen1213
• Jul 8, 2017

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• jmen1213
• Jul 8, 2017

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• jmen1213
• Jul 8, 2017

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• jmen1213
• Jul 8, 2017

 

[lancep]

That's a great looking bird man, points for sure! Good luck on your ribs. Can't wait to see em!!

 

[pc farmer]

Yummy for sure.    

You will nail the ribs too.

POINTS

 

[myownidaho]

Great looking chicken! Nicely done.

 

[joe black]

Can't wait for those ribs....that chicken looks awesome. Thumbs Up

 

[tallbm]

Hi there and welcome!

That looks fantastic.  Just a tip on poultry.  Get the smoker to 325F or higher and you won't get tough skin :)

 

[bluewhisper]

Very nice!

On my first try, I had dumb luck. It was on the old Weber kettle, over briquettes and a small amount of wood for flavor. I tried to leave it alone and not peek, and by chance the fire ran out just as the chicken was done just right with good color.

For anyone who hasn't tried a spatchcock, the cooking is easier than doing a neat job on cutting the whole bird open. You might or might not press it, or flip it in cooking; you can pretty much treat it like leg quarters only bigger. It makes a nice serving presentation. It also solves some problems in cooking a whole bird, like the breast at the top being done before the dark meat at the bottom, because the bird is leveled out.

Look up chicken tabaka.

 

[b-one]

Great looking bird!

 

[SmokyMose]

Wow, I was so engrossed in mine that I didn't notice this yesterday, jmen!
I'm trying my first one today. I hope it comes out pretty as yours!
Thumbs Up