how to spatchcock and grill a whole chicken

[Troy]

https://youtu.be/WBLfEJqwNdk

SPATCHCOCK

I had a lot of fun making this video. I'm a bit bummed that it was a super-breast bird that took 1.5 hours to cook... but it's all good.
The breast meat on this bird was also REALLY dense (and really tasty)

What should I cook next?

[Larry]

I smoked 3 turkey breasts at Thanksgiving and one was much more dense than the other two. The texture was not that different though, but I had brined and injected all three. I always thoroughly enjoy your videos Troy, thanks for this one. Do you have a “competition” wing recipe you would be willing to share?


Sent from my iPhone using Weber Kettle Club mobile app
It's always better when you're cooking on a Weber!

[JEBIV]

great vid again, been there too, with those big birds taking forever,Tami usually blames the bourbon on longer than planned cooks

[Darko]

Nice video Troy. Spatchcocked & rotisserie are the only 2 ways I do chicken.

[Troy]

I smoked 3 turkey breasts at Thanksgiving and one was much more dense than the other two. The texture was not that different though, but I had brined and injected all three. I always thoroughly enjoy your videos Troy, thanks for this one. Do you have a “competition” wing recipe you would be willing to share?


Sent from my iPhone using Weber Kettle Club mobile app
It's always better when you're cooking on a Weber!

Thanks Larry!
It's interesting how some birds can be slightly different. This isn't the first time I've noticed it either, but it's the first time I caught it on video!

I don't have any killer wing recipes. I tried a lot of the specialty wing rubs and they were either too spicy or too salty.
@MikeRocksTheRed might have some great wing recipes though

[Troy]

great vid again, been there too, with those big birds taking forever,Tami usually blames the bourbon on longer than planned cooks

LMAO
Yeah the bourbon can definitely cause some delays and some giggles
Thanks for watching Joe!! If you have any ideas for a video please let me know!

[HoosierKettle]

Love it. I’ve actually been taking it a step further and cutting them in half. I can’t find any drawbacks and they are easier to move around.


Sent from my iPhone using Weber Kettle Club mobile app

[Troy]

Love it. I’ve actually been taking it a step further and cutting them in half. I can’t find any drawbacks and they are easier to move around.


Sent from my iPhone using Weber Kettle Club mobile app

hah
that's pretty interesting!

I did one in halves after I removed the breastbone and it fell apart

[HoosierKettle]

Love it. I’ve actually been taking it a step further and cutting them in half. I can’t find any drawbacks and they are easier to move around.


Sent from my iPhone using Weber Kettle Club mobile app

hah
that's pretty interesting!

I did one in halves after I removed the breastbone and it fell apart

I don’t remove anything. I just cut the spine out and cut it in two.


Sent from my iPhone using Weber Kettle Club mobile app

[azbeeking]

Need a carving shot!!

Grate video though.  Whatever camera youre using its good quality!

Thanks

[Troy]

Need a carving shot!!

Grate video though.  Whatever camera youre using its good quality!

Thanks

Thanks!
It's my wife's Canon G7X. It's SUPER NICE and I think I'm going to keep using it (if she's not using it at the time)

I should have added a carving shot but I got lazy and the fam was impatient. I had told them it would be ready in 10 minutes about 45 minutes prior HAHA

[G-MO]

I do spatchcock all the time love it! Good job!

[MikeRocksTheRed]

@Larry I'll dig up some pics of the wings I cooked at my last competition. Went with wings to try to be a little different from the thighs most people turn in.  Are you looking for KCBS wings or just a straight up wing competition recipe?  KCBS chicken needs to be bite through skin, so they are not crispy at all.  If you are looking for crispy wings I can help you out with that too.