The Texas BBQ Forum

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:



After:



Plated:

Looks great Y'all and very very moist - - - me likes

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.

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

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

Russ

Thanks! Not a clue why the skin disappeared from the legs....

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

could have been those Jackie Peepin cuts that allowed it to shrink away

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

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

Great looking bird there Sailor.
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.

Bill

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

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?

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

Mayo? thats something new i never heard of.

Will have to try it on a spatchcock this weekend.