We wanted a really easy holiday cook yesterday and this fit the bill. Kellee spatchcocked the chicken, I sprayed it with Pam butter spray and coated it with a liberal amount of Cosmo's Q Dirty Bird seasoning. Grilled on the Summit with deflector and water pan underneath at 375F to 167F IT. Pulled so easily, added in some SBR sugar free sauce, a little more rub and it tasted great. Veggie kabobs and beans for sides.....
Cheers!
Looks grate Greg! All the cook pics on the threads lately have been stellar!
Question for you... Spatchcock v Frog? Used spatchcock for years and then 2 years ago saw the trending on frog chicken/turkey.
I like the frog method as you don't have to cut through the spine and not as hard on blades/scissors!
What say you @Bamakettles and @JEBIV ??
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Had to Google that lol... IDK, looks like it takes up a lot of grill space and would be hard to keep it over a center deflector without the edges burning. Just my initial thought. As long as Kellee will spatchcock the bird, I'll probably cook it that way - we love the results. Thanks for the ideas!
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