Spactchit

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egghead
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Spactchit

Postby egghead » Tue Sep 26, 2017 7:49 pm

Spatched, patted dry, Dusted with corn starch, and into the fridge for 10 hours. Spritz with olive oil and a heavy rub of Hoochie Mama before going skin down then skin up on a 250 BGE.

Can't get pics in correct order. Oh well.
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Re: Spactchit

Postby Williep » Wed Sep 27, 2017 4:11 am

Sure look's good from where I'm sitting. :cheers: :cheers:
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Re: Spactchit

Postby castironchris » Wed Sep 27, 2017 5:36 am

Love it!! Very pretty bird!!
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OldUsedParts
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Re: Spactchit

Postby OldUsedParts » Wed Sep 27, 2017 7:29 am

Very Nice, Sir Egg, :tup: :salut: :cheers: :?: why the prelim dusting with corn starch :?:
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Re: Spactchit

Postby Sailor Kenshin » Wed Sep 27, 2017 10:14 am

OldUsedParts wrote:Very Nice, Sir Egg, :tup: :salut: :cheers: :?: why the prelim dusting with corn starch :?:



My very question! I want to try this.

Egg-cellent color and plating! :chef:
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Re: Spactchit

Postby OldUsedParts » Wed Sep 27, 2017 10:33 am

Sailor, I did some giggling and found that corn starch is supposed to aid it getting a crunchy crispy skin :dont:
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Re: Spactchit

Postby outlaw » Wed Sep 27, 2017 10:46 am

OldUsedParts wrote:Sailor, I did some giggling and found that corn starch is supposed to aid it getting a crunchy crispy skin :dont:


I've heard that as well. Never tried it though.
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Re: Spactchit

Postby Sailor Kenshin » Wed Sep 27, 2017 10:56 am

OldUsedParts wrote:Sailor, I did some giggling and found that corn starch is supposed to aid it getting a crunchy crispy skin :dont:


Well, now we HAVE to try it! Thanks, OUP. :D
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Re: Spactchit

Postby OldUsedParts » Wed Sep 27, 2017 12:02 pm

I've used Baking Powder in my Fried Shrimp wet Batter for crispyness and I like it real well - - - maybe I should think about Corn Starch next time - -- - Egg may come back and tell us that we're all out in left field and that was not the reason :laughing7: :D :lol:
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Re: Spactchit

Postby CaptJack » Wed Sep 27, 2017 2:01 pm

egg
i appreciate the effort to do spatchcocked chicken - BUT...
i think back to our granddads, and when they cooked for a BIG crowd
they just cut the chickens in half and cooked them about 18" over the coals until they were done
i won't ever spatchcock another chicken - just 1/2s like our granddads did Image
I had this discussion with my nephew when he got his OldSmokey
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Re: Spactchit

Postby Russ » Wed Sep 27, 2017 5:02 pm

Fwiw, only beer butt for me since I tried it, so moist.

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Re: Spactchit

Postby Txdragon » Wed Sep 27, 2017 5:21 pm

Looks like a prize bird to me! Did the corn starch trick help out any?
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Re: Spactchit

Postby egghead » Thu Sep 28, 2017 5:29 am

Been busy and didn't see the questions. The patting dry, cornstarch, and putting in the fridge several hours uncovered is to dry the skin like OUP's research turned up. First time trying on a spatchcocked bird but I have used the process many times on wings and thighs. We like halves and beer butt chicken as well. We have chicken a bunch and it seems like there are a gazillion ways to prepare - we try em all. 8)
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Re: Spactchit

Postby OldUsedParts » Thu Sep 28, 2017 7:24 am

thanks, Egg :tup: :salut:
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