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Corpusfishing.com
Fishing Reports and information for the Coastal Bend
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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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 Posted: Sun Sep 02, 2012 10:29 am Post subject: Spatchcock Chicken |
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Starts with removing the backbone
A little whack with the cleaver but not all the way through.
Ready to go on the grill. I did cut holes in the skin and tucked the drumsticks into the skin and olive oiled the bird and hit it with Tony C seasoning.
Indirect fire with soaked alder wood chips cooked for about fifty minutes until 165 degrees in the thigh meat. It was very moist with excellent flavor.
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Mon Sep 03, 2012 10:52 am Post subject: |
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Hey Tyler, I do chicken like that all the time. I did not realize it had a name!!
Great post. 
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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| Posted: Mon Sep 03, 2012 5:20 pm Post subject: |
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| Chef Lefty wrote: | Hey Tyler, I do chicken like that all the time. I did not realize it had a name!!
Great post. |
Me neither but I figured I would expand the horizons of the other folks who also didn't know what the term for splitting a chicken and beating it flat was 
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deputydawg
Full Grown Flour Bluffian
Joined: 17 Mar 2010
Posts: 1991
Location: Humble
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| Posted: Mon Sep 03, 2012 6:10 pm Post subject: |
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| Man that looks great!!!! May have to try it one day. |
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Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3584
Location: Flour Bluff
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| Posted: Mon Sep 10, 2012 2:41 pm Post subject: |
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I have always wondered what those "poultry scissors" that came with a knife set were for!!!  Now I know. You do learn something every day. |
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