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I spatchcocked my spattlecock and I liked it.

Started by addicted-to-smoke, June 05, 2014, 06:52:37 PM

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addicted-to-smoke

5lb bird, heckuva time cutting out that bone!!

salt/pepper/lime zest, orange marmalade, veggie oil, chili powder, 3 fresh garlic cloves crushed

heated and brushed on the "open"side", cooked skin side down indirect for 30 at 350, flipped and brushed remaining on for another 30, cooked direct for another 5-10 mins because it seemed stuck at 145-150 degrees

tender, juicy, evenly cooked as advertised!

coulda been seasoned/spiced up a bit more however

drip beans added in the basement after chicken had been cooking that first 30 mins

red potatoes up top at/near/on direct / for about an hour ... they was black on one side towards the end because I was paying attention to the bird not the potatoes so much ... still fine

at about the first 30 min mark


plate action


not super-big eaters here ... it fed 3 men, 1 woman and 4 pre-teens
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch


Metal Mike

"drip beans added in the basement after chicken had been cooking that first 30 mins.."

Nice setup w/a 5# bird, Yum!
...BOBBING FOR COALS IN MY KETTLE