To spatch or not to spatch?

[dirtsailor2003]

Looks great!

 

[shinny]

looks good!

 

[grimm5577]

mMMM... I'm craving some chicken now.

 

[Rafter H BBQ]

Love spatchy's, great way to Q a bird ..... WHB

 

[goliath]

i did this to a spatch yesterday... was wonderful... did 2 birds.

the bride is still talking about it. used my MES and didnt get a good skin BUT i dont eat it very often anyways..

HERE IS THE PROCEDURE I FOUND ON THIS SITE AWHILE BACK !!!!!

I take a standard poultry brine of:

1 Gal Water
2.5 oz Salt - Kosher
2.5 oz Sugar
1 ½  tsp Garlic Powder
1 ½  tsp Onion Powder
1 ½  tsp Cajun Spice (Louisiana Cajun Seasoning)
1 ½  tsp Celery Seed

To that I add a grocery store size bottle of Kraft Catalina Salad Dressing and a bottle of Crystal Hot Sauce.

For the individual pieces I marinate 24 hours.  For the whole bird I go up to 48 hours. 

I spatchcock the whole bird because I think it cooks faster, and also gives more skin exposure, allowing it to get past the rubbery stage.

Once out of the marinade and drained, they get rubbed in:

¾ C. Sugar
1 T Kosher Salt
2T Black Pepper
1T Garlic
1T Onion
2T Old Bay
4T Paprika
2 t dry mustard
½ t ground bay
½ t ground rosemary

VERY SIMPLE AND SCRUMPTIOUS   :0)

 

[bigr314]

Spatch always. Now I spatch turkey and turkey breast. Comes out great every time.

 

[rshermaniv]

 
i did this to a spatch yesterday... was wonderful... did 2 birds.

the bride is still talking about it. used my MES and didnt get a good skin BUT i dont eat it very often anyways..

HERE IS THE PROCEDURE I FOUND ON THIS SITE AWHILE BACK !!!!!

I take a standard poultry brine of:

1 Gal Water
2.5 oz Salt - Kosher
2.5 oz Sugar
1 ½  tsp Garlic Powder
1 ½  tsp Onion Powder
1 ½  tsp Cajun Spice (Louisiana Cajun Seasoning)
1 ½  tsp Celery Seed

To that I add a grocery store size bottle of Kraft Catalina Salad Dressing and a bottle of Crystal Hot Sauce.

For the individual pieces I marinate 24 hours.  For the whole bird I go up to 48 hours. 

I spatchcock the whole bird because I think it cooks faster, and also gives more skin exposure, allowing it to get past the rubbery stage.

Once out of the marinade and drained, they get rubbed in:

¾ C. Sugar
1 T Kosher Salt
2T Black Pepper
1T Garlic
1T Onion
2T Old Bay
4T Paprika
2 t dry mustard
½ t ground bay
½ t ground rosemary

VERY SIMPLE AND SCRUMPTIOUS   :0)

This is what I use as well, in fact i just posted about it, lol...  This is easily the best way to smoke a chicken that I've ever done.  I do the 48 hour brine for the wings too when i smoke wings.  I'm going to be doing this again this weekend and smoke 4 pounds of wings...

 

[txhomebrew]

I brined 4 small birds last weekend for my first Spatch. Brown Sugar, Salt and blended Jalapenos. Brushed with mayo and liberal amounts of Jeff's Rub. 325 with Pecan til 160 I.T. about 2 hours. Very happy with the even cooking, although the presentation lacked 

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• txhomebrew
• Jan 29, 2014

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• txhomebrew
• Jan 29, 2014