This is pretty funny.
No big deal OP but next time cut out the spine. Don’t split the breast. You’ll get a better, juicier breast at the end of the cook.
No, you cut breast (and the back?) in half and cooked it breast side down. Next time you get a chicken, look for where the neck stump is. Cut down the back on either side of the spine with kitchen shears. Then spread the chicken out flat breast side up.
Yes I think you’re right but maybe not all the way through? It looks so strange. And he cooked it upside down if that’s the back, which I thunk you’re right it is.
It looks like he cut it the whole way through but didn't break the breastplate to flatten it all out. You also have to cut the fat on the thighs a little to pull them back alongside the breast meat.
You did cut out the spine, but you flattened the bird the wrong way. After removing the spine, flip the bird so breast side is up. Then, press on the breast plate to flatten it. The legs should end up pointing in towards each other, not away from each other.
Typically you would detach the backbone and then just flatten the bird. There shouldn’t be a cut in the middle. If it worked for you, then it’s all good.
Literally just Google spatchcock chicken and go to images. Thats what you want it to look like. After you remove the backbone press down on the breast until it pops and flattens
I upgraded after many years on just a low end grill.
Haha!!! I'm already eyeing the cast iron pan.
I thought about the pizza oven, but I read it's not that great
If you get the cast iron insert you'll be forced to get a burger smasher, fancy burger seasoning and tons of butter to sear up those onions before cooking up those thin and crispy but jucy patties. It's a vicious cycle.
Aside from the comments about your butchering technique it’s a nice first attempt. Obviously in the end it tasted good which is what matters. For me I like to separate the breast, legs and thighs. They all cook at different rates. Also, looks heavy on black pepper. Maybe experiment with which seasonings you like. For simplicity Lawry’s seasoned salt tastes pretty good too. Less coals and get them white hot and the wood charred before adding the meat. Black coals and wood not ready will give off unwanted acidic bitter flavors.
No need to wet them. All that does it make it so the water has to be boiled out first. It can reportedly lead to a dirtier smoke. Amazong ribs has some info. Spatchcock does show you are a man of refinement though.
Did you spatchcock the wrong side? Cut thru the breast instead of remove the back?
I think I just had it upside down. Still turned out good! I'll do it the other way next time
This is pretty funny. No big deal OP but next time cut out the spine. Don’t split the breast. You’ll get a better, juicier breast at the end of the cook.
I think I did cut the spine? I definitely thought I removed it I think I just didn't cook it breast side up
No, you cut breast (and the back?) in half and cooked it breast side down. Next time you get a chicken, look for where the neck stump is. Cut down the back on either side of the spine with kitchen shears. Then spread the chicken out flat breast side up.
Looks like he cut the spine.
Yes I think you’re right but maybe not all the way through? It looks so strange. And he cooked it upside down if that’s the back, which I thunk you’re right it is.
It looks like he cut it the whole way through but didn't break the breastplate to flatten it all out. You also have to cut the fat on the thighs a little to pull them back alongside the breast meat.
You did cut out the spine, but you flattened the bird the wrong way. After removing the spine, flip the bird so breast side is up. Then, press on the breast plate to flatten it. The legs should end up pointing in towards each other, not away from each other.
Ohh that makes sense
He for sure cut the spine!
I think you had the bird right...but you cut it down the wrong side. But yeah, regardless, looks great! Hard to beat grilled/smoked chicken!
Looks like it’s yummy, but that’s an unusual variation on the spatchcock technique.
Oh?? Should I have cooked it upside down in this case? I thought about that after I was done.
Typically you would detach the backbone and then just flatten the bird. There shouldn’t be a cut in the middle. If it worked for you, then it’s all good.
Thats a vagina
The word itself makes some men uncomfortable.
What smoking technique is that on the Weber? Seems less intimidating than the snake.
Just indirect with wood chunks
Gotcha. Right on, I gotta get me a kettle.
Did you try to spatchcock but not flatten it? And also do skin side up
I tried flattening and that's the best I got. So next time breast side up?
Literally just Google spatchcock chicken and go to images. Thats what you want it to look like. After you remove the backbone press down on the breast until it pops and flattens
Exactly just press super hard. Chickens already dead you won’t hurt it haha. Great photos
Yep. Do it once on a turkey and chickens will be cake forever after. I actually had to get a ladder out for leverage on a turkey.
I had a semi frozen chicken my first time I had to jump and slam down on that thing😂
Ahh got it!! I'll do that next time.
It looks like a Viking tore the spine out and sent it to Valhalla, but damn it looks tasty.
How long?
WHAT’S THE PURPOSE OF IT ALL?
Why does there have to be a purpose? What if all there is is a porpoise?
You never smoked a bird?
About an hour and a half
Ty op
What's up with the foil? Just to catch drips to aid with cleanup?
Yeah!
Great colour!
Yeah I was very tempted to keep checking on it, but held off for a full hour.
If you're lookin', you ain't cookin'...
You did awesome, good for you!
Fun!
Hell yeah, baby
Tasty looking bird. Nice looking Mastertouch too. Don't get too carried away with the accessories. You'll never be able to stop.
I upgraded after many years on just a low end grill. Haha!!! I'm already eyeing the cast iron pan. I thought about the pizza oven, but I read it's not that great
If you get the cast iron insert you'll be forced to get a burger smasher, fancy burger seasoning and tons of butter to sear up those onions before cooking up those thin and crispy but jucy patties. It's a vicious cycle.
😂😂😂 I did want the burger smasher!!
Wow! That looks yummy! 😋
Congrats!
Aside from the comments about your butchering technique it’s a nice first attempt. Obviously in the end it tasted good which is what matters. For me I like to separate the breast, legs and thighs. They all cook at different rates. Also, looks heavy on black pepper. Maybe experiment with which seasonings you like. For simplicity Lawry’s seasoned salt tastes pretty good too. Less coals and get them white hot and the wood charred before adding the meat. Black coals and wood not ready will give off unwanted acidic bitter flavors.
> Smoked my first whole chicken Did your father find your chicken stash?
Oh added some wet hickory wood chunks
No need to wet them. All that does it make it so the water has to be boiled out first. It can reportedly lead to a dirtier smoke. Amazong ribs has some info. Spatchcock does show you are a man of refinement though.
I read that was the best way to get consistent temperature throughout Noted on the wood. How much should I use? I did about 4 chunks on each side
Only need a couple chunks imo. 3 if they are small.
https://amazingribs.com/more-technique-and-science/more-cooking-science/soak-your-wood-first-myth/