[ARCHIVED THREAD] - Splatchcock.

Posted: 7/31/2015 6:17:57 PM EDT

I did a whole chicken. It's in the fridge and will go in the smoker tomorrow with the pastrami.

Posted: 7/31/2015 6:18:45 PM EDT

[#1]

I'd never done one that way, but it looks good. Everything I think I will try I end up cutting it in half.

Posted: 7/31/2015 6:22:11 PM EDT

[#2]

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Quoted:
I'd never done one that way, but it looks good. Everything I think I will try I end up cutting it in half.

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I was going to do a turkey breast at the same time, but those wankers didn't have any.

Posted: 7/31/2015 6:37:07 PM EDT

[#3]

You seem to have struggles obtaining the cuts of meat you want to cook.

Posted: 7/31/2015 6:42:02 PM EDT

[#4]

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You seem to have struggles obtaining the cuts of meat you want to cook.

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I have to drive out to Amishland. The normal grocery stores here only cater to the walking dead, it seems.

Posted: 7/31/2015 6:58:19 PM EDT

[#5]

That's the way I do my smoked or grilled chicken. Did ya brine?

Posted: 7/31/2015 7:00:46 PM EDT

[#6]

That's the only way to properly grill/smoke a whole chicken!!!

Posted: 7/31/2015 7:00:52 PM EDT

[#7]

Spatchcock. No "L".

Great way to cook a bird. Did a few turkeys that way some years back. Very nice.

Posted: 7/31/2015 7:05:44 PM EDT

[#8]

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That's the way I do my smoked or grilled chicken. Did ya brine?

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I used to brine chicken but I've stopped.

The only part of the chicken that could benefit from brining is the breast, and even then brining totally screws up the skin (makes it really hard to get crispy skin).

[ARCHIVED THREAD] - Splatchcock.

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[ARCHIVED THREAD] - Splatchcock.

[ARCHIVED THREAD] - Splatchcock.