Cluckerdusted Spatchcock

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Sailor Kenshin
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Cluckerdusted Spatchcock

Postby Sailor Kenshin » Sat Jul 22, 2017 6:39 pm

Bought bird, got out kitchen shears, first made the two 'Jacques Pepin cuts' with a knife (he makes a cut at the drum/thigh joint, and another at the wing/breast junction). Then used shears to split bird up the back.

First time using mayo on a bird to make the rub stick, and this method seems to be a keeper. Went indirect on the (shhhh!) gas rig at 325° for 1 3/4 hours.

My only complaint about the chicken is that the skin remained somewhat rubbery in places. Otherwise, tender and juicy. Part-nuked potatoes and supernarket corn went on with the chicken. Potato was just fine with sour cream and garden-grown green onyawn from stubs.

The corn was kinda 'meh,' but that wasn't the fault of the rig or chef. It was just 'meh' corn. It seems if we want decent corn, we'll have to haul ourselves to a farm stand.

Before:

Image

After:

Image

Plated:

Image
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OldUsedParts
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Re: Cluckerdusted Spatchcock

Postby OldUsedParts » Sat Jul 22, 2017 6:43 pm

Looks great Y'all and very very moist - - - me likes :tup: :salut: :cheers:
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Professor Bunky
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Re: Cluckerdusted Spatchcock

Postby Professor Bunky » Sat Jul 22, 2017 7:01 pm

It was quite good. It just took a bit longer than expected because I had to babysit the taters & corn a bit.

Next time I think we'll go back to a beer can and compare the results. :drunk:
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Re: Cluckerdusted Spatchcock

Postby Txdragon » Sat Jul 22, 2017 7:50 pm

Looks great! Some may say it doesn't but still.. In all honesty, i would rather have a juicy bird than a pretty one!!
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Russ
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Re: Cluckerdusted Spatchcock

Postby Russ » Sat Jul 22, 2017 8:19 pm

Great plate, love tatter n sour cream, a lot.

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Sailor Kenshin
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Re: Cluckerdusted Spatchcock

Postby Sailor Kenshin » Sun Jul 23, 2017 8:41 am

Thanks! Not a clue why the skin disappeared from the legs.... :dont:
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OldUsedParts
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Re: Cluckerdusted Spatchcock

Postby OldUsedParts » Sun Jul 23, 2017 9:09 am

Sailor Kenshin wrote:Thanks! Not a clue why the skin disappeared from the legs.... :dont:


could have been those Jackie Peepin cuts that allowed it to shrink away :?: :dont:
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Professor Bunky
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Re: Cluckerdusted Spatchcock

Postby Professor Bunky » Sun Jul 23, 2017 10:42 am

Sailor Kenshin wrote:Thanks! Not a clue why the skin disappeared from the legs.... :dont:


I think because I flipped it to get a little reverse sear & the thin skin got stuck on the grill.
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Re: Cluckerdusted Spatchcock

Postby bondobill » Sun Jul 23, 2017 2:09 pm

Great looking bird there Sailor. :salut:
As for your legs losing thier skin, I have that happen if I'm running behind schedule and have to crank the temp up over 300 in my pellet smoker to finish it in time.

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Re: Cluckerdusted Spatchcock

Postby Swamptrout » Fri Aug 04, 2017 7:35 am

Pictures look great.
I have never cooked spatchcock. Is there any benefit as opposed to keeping bird whole? Do you still brine them?
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Sailor Kenshin
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Re: Cluckerdusted Spatchcock

Postby Sailor Kenshin » Fri Aug 04, 2017 7:59 am

Swamptrout wrote:Pictures look great.
I have never cooked spatchcock. Is there any benefit as opposed to keeping bird whole? Do you still brine them?



It looks cool? :laughing7:

We didn't brine this, just rubbed with mayo and seasoning. Thanks. :)
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Re: Cluckerdusted Spatchcock

Postby Swamptrout » Fri Aug 04, 2017 8:25 pm

Mayo? thats something new i never heard of.

Will have to try it on a spatchcock this weekend.
My obsessions - cooking, grilling, burning, smoking.
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