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Found 24 results

  1. If you haven't tried dry brined spatchcocked turkey before you're missing out... created a quick how to for those unfamiliar with any of the techniques. Still working out how to make videos so appreciate your candid feedback.... but not too candid lol jk
  2. Right up front, no pics. I was so happy with the results of my cook that I couldn't wait to get in carve this up and give it go. Maybe next time. Spatchcocked the chicken, rubbed with a home made rub of salt, pepper, paprika, onion & garlic powder, celery salt and put in the fridge to dry the skin. Bird went on for about 45 minutes around 225 to give her some smoke (and I still have a little trouble getting up to 300-325 anyway so thought I use it to my advantage), than on up to 350 to an internal of 165. Removed and rested for about 10minutes, just couldn't wait any longer. It was super tender, great flavor, juicy and super easy to make on the Vision. Only disappointment was the skin could have been a little crispier. A baked potato for me, sweet potato for the CFO, along with a tossed salad and warm popovers. Oh yea, a nice white wine to wash it all down. Super pleased with this cook. Can't wait to try some bread on it this weekend.
  3. Assembly of the akorn jr was easy. Especially with help from my 9 month old son lol First cook on the acorn jr. Two cornish hens. I rubbed them with olive oil and cowboy rub. When they were almost finished I put a little homemade bbq sauce a friend gave me on them. They were very good. Fell off the bone. I let the grill get too hot at first, but I brought it back down to between 300-325 and watched it until it got to 165 on the probes. I do not trust the akorn jr temp gage at all. My probes were saying it was 75-100 degrees hotter than the gauge on the dome. I used the bbqube for indirect cooking. I think it was a great investment. I plan on using a pie pan or something to put liquid under my meat sometimes.
  4. We’ve reach 60* out. It’s a little overcast, but supposed to clear as the day goes. So I get the butane torch out and start to light the grill to do some BBQ chicken. “What was that I felt on the top of my head? Wait, what? Holy cow, it’s pouring now!!! Mother Nature, you won’t foil my plan for the day.” Going to get it up to 325-335*, hold her steady, throw on some pecan wood and put this little beauty on.
  5. Got a 14lb bird and dry brined it for 18 hours with salt, raw cane brown sugar and black pepper. spatchcocked it - using a reciprocating saw to cut out backbone - scored skin first. seasoned bird with a stick and a half of butter 1/4 cup of Tony Chacheres cajun seasoning. Kamado was around 275 for the 2 1/2 hours I cooked it - Lump with 3 pieces of oak wood thrown in. as soon as deep internal temps got to 166 I pulled turkey out and let it sit for 20 minutes before cutting. I had never dry brined or spatchcocked a turkey before - I will likely never cook a turkey a different way again - ever.. it was the juiciest, most flavor full and most evenly cooked DOMESTIC turkey I have ever eaten. Puts frying them to shame as well. and I used a heat deflector.
  6. Quick workday chicken dinner... Just put some Chick Magnet on the bird and threw it on the Akorn. I wanted to do it at 375, but it stopped rising at 325. It was raining out, so I let it ride at that for a while. After gradually raising the temp to about 390 (after the rain stopped), it crisped up nicely. Pulled it off to rest, and it turned out great. Sorry no pics once cut, we were too hungry lol.
  7. I need help. Probably mental, but that's for a different forum so we'll stick with grilling a turkey spatchcock method for this purpose. Here's my setup: Primo Jr. 200. Lump Charcoal about 3/4 full. Ceramic Heat Shields and a drip pan set on them with about 3/16" of space so it's not sitting directly on the heat shields. Grates set at the upper position (even with the lid seam on a Primo). Cooking with the dome temperature at 375F. Turkey spatchcocked. Here's a video of the brine that I made up. (It came out good and was very tasty) https://www.youtube.com/watch?v=jYUE2M6-SDM&t=120s Here are a couple of really good videos of spatchcocking that I like, but there are many others out there as well: https://www.youtube.com/watch?v=-FnIbxvLBLw or https://www.youtube.com/watch?v=oDSkekArbeo I cooked a 10.5lb bird which is about as big of a bird as you'd want to do in the Jr. 200. I was watching for a breast temperature of 165 and a thigh temp of 175 - 180. When the breast hit the 165, the thigh temp was 178. Perfect!! Here's the problem, I let the bird rest for 30 minutes and when I went to cut into the bird, the meat was still very undercooked!! The juices were coming out pink and in some places the meat was so pink it looked like a medium rare steak!! What gives?! I've checked my thermometers and they are reading accurately. I've done this three times now with similar results all three times and I end up finishing the bird in the oven. The meat tastes great, but I'm tired of having to employ work-arounds to finish the bird. Next, the drip pan is charred to a black mess so that it is unusable for making gravy. Lastly, I'm having trouble maintaining the 375 temp throughout the cook. I've done the dollar bill seal test and I've got a tight seal for 80% to 85% of the seal with the area within the handle area allowing the dollar bill to be pulled out with some force. It doesn't just slip out and I don't notice any smoke leaking out there when cooking. Everything else I grill on this comes out phenomenal. People say the burgers, steaks, and chicken that I grill are the best they've ever had, but this turkey thing is kicking by butt!! Help!! And don't feel like you have to be a Primo owner to assist, I'm not particular to brand, just like you don't have to ride a Harley to ride with me either!!
  8. I cooked a turkey this past weekend. Bought a smaller 11.5 lb bird and cooked it like I plan to for Thanksgiving this year.
  9. I see tons of spatchcock chicken cooks posted online almost daily. They are usually followed by comments along the lines of 'best chicken ever' or 'this will be my new go-to method'. People seem to be in love with the spatchcock cooking technique. The most common reason I see posted for use of this technique is that the chicken cooks more evenly. I'm not so sure that's true. I have cooked at least 100 whole chickens since I got into this hobby and I bet only 5 or 6 of them have been spatchcocked. I prefer cooking chicken two different ways and neither of them is spatchcock. I like to cook them whole or I like to break them down into individual pieces. I serve chicken on the dinner table two different ways: Meat is pulled/sliced and off the bone Chicken is broken down into two breasts, two wings, two thighs, and two legs on the bone In my opinion, spatchcocking the bird doesn't make a lot of sense because my whole chickens always cook evenly. I cook them breast side down over indirect heat usually. Sometimes I cook them over direct heat and turn the birds regularly during the cook, but normally I cook at 400-450 over indirect heat until the breast reaches 155-158 degrees. The legs and thighs usually get to 175-180 during this time, which is ok for that meat. It remains moist and tender because of its higher fat content. If I am going to break down the bird and serve it in pieces on the bone, it makes more sense to break it down before the cook and cook each piece until its properly done. That also allows for nice crisping/browning all over the meat.
  10. Has anyone ever tried to do spatchcock turkey on Vision Classic B, if so, how well did it fit? I see the answer is yes, I found from a 2014 post. It looks like it will just fit. http://www.kamadoguru.com/topic/9690-a-spatchcocked-turkey/?view=findpost&p=102358&hl=%2Bspatchcock+%2Bturkey+%2Bvision
  11. Hi Guys, I am going to do my first spatchcock (butterflied) turkey for Thanksgiving and was curious about recommended timing. I have a 17lb bird and I am thinking this will take a little under 2 hours to get to ~150 in the breast. Does anyone have any experience/recommendations?
  12. A Friday cook, one of two whole chickens from a Costco double pack - .99 cents a pound. Used an Oakridge BBQ rub that I hadn't tried before. Coated with 3 tablespoons of olive oil and 2 tablespoons of rub. We really enjoy chicken this way. Cooked at 350-375 for about 1 1/2 hours or so with some apple wood chunks. Served with "Copycat" Cracker Barrel Hasbrown Casserole. Oh so good and enjoyed the rub a lot! Devin
  13. Another cook. Day two... Spatchcock chicken.. 350 degrees...
  14. I followed recipe 20 from book BBQ 25. I substituted calamansi honey and used half the lemon juice in the baste. The chicken where brined overnight. First image of chickens was at 45 min mark just before basting with herb brush,. I basted a total of three time over 45 minutes, 15 minutes between each baste. I use 3 chunks of apple wood just before putting the spatchcock chicken on skin side up. Cooking method indirect at 300 F. Taste is very nice, smoke just right not too strong or over powering,
  15. I have a 16 lbs turkey that I'm planning on cooking on my Akorn. Based on how I have cooked chicken I looked into doing vertical cooking (ie beer can style) but it appears the turkey is too tall. It appears the Akorn has got about 11.5" clearance before your seriously blocking airflow. So I was thinking spatchcocking but I am concerned that once I cut the bird it will not fit in the 18.5" grate of the Akorn. It is sort of hard to tell if it will fit but I did do a worse case scenario of wrapping a string around the bird to see its circumference which is unfortunately like 25". Although all turkeys are different in shape I'm curious how big of a bird in pounds people have spatchcocked on the Akorn? As a side note I'm planning on dry brining + injecting.
  16. Nothing super fancy tonight: I had to work from the office today, so didn't have the time during the middle of the day to prep or plan as much. I knew this was going to be my cook tonight, so I pulled a whole chicken from the freezer before I left this morning and set it in the fridge to thaw. Spatchcocked it and flattened it, put a whole lot of butter under the skin, and sprinkled it with Penzey's lemon pepper. Btw, when I spatch my chickens, I cut down one side of the back bone, rather than cutting out the whole backbone as most instructions say to. The back is one of the best parts to use for making homemade chicken stock, so having the roasted backbone makes my chicken lie a little lopsided and slightly less flat, but it's worth it for the homemade stock! On the grill at about 425° (diffuser on the lower rack with a layer of foil over). Off the rack 45 mins later (and put on a handful of halved baby zucchini) Served over a bed of parmesan cous cous (cooked in chicken stock with italian seasoning and parmesan cheese), and the baby zucchini. I knew I wanted to use the residual heat to bake the artisan bread that has been rising on the counter all today, so I prepped that while the baby zucchini were cooking. Into the small cast iron skillet, brushed with oil, and sprinkled with gray fleur de sel. Pictures of that still to come.
  17. I had never tried this method before, so thought I would give it a shot. Had to get a few sides going too.....green beans and cheesy taters. Turned into an absolutely delicious meal!
  18. New to this whole thing, have I over rubbed my spatchcock? And yes, lets the jokes roll LOL!
  19. I purchased an extra turkey last Thanksgiving, and finally decided to get it out of the freezer. I didn't care to take too much time and effort with it, so I opted to do a sort of turbo turkey on the Akorn. It turned out really good, so I do recommend this. I asked my wife if she would make a turkey pot pie with the turkey, since chicken pot pie this is one of her "go to" dishes. I thought it would work well with this turkey, and be a good way to get rid of half of it. I forgot to see how big of a turkey this was, but it's probably about 10-12 lbs. It was pretty small. After making two pot pies, I still have a large breast left for sandwiches. I just used salt and pepper, since it was destined for pot pie. I put a pizza pan diffuser down, with foil over it. Then a drip pan in the middle. I put some foil on the grates to keep the wings and legs from burning. I saw a guy do that on Youtube. I fired up the grill and used my Maverick this time. Interestingly, I learned that the dome thermometer on the Acorn is off by approximately 130 degrees. It was reading about 320, and the Maverick said 450!!!! I got it down to about 417 - 435 for the cook. It took 2 hours almost to the minute to get the breast to 160 and the legs to about 173. I used the back bone and neck to make turkey stock for the pot pie recipe. Since it is such a good pot pie recipe, I will pin it below as well. http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx?event8=1&prop24=SR_Title&e11=pot%20pie&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1&rank=1
  20. Nothing was inspiring me this afternoon at the butchers so i found a whole chicken. Quickly spatchcocked it, some herbs, olive oil, salt, pepper and some lemon zest. Fired up the BigJoe and cooked direct at 350f Yummy!
  21. Heres some pics from recent. The but I actually cooked on my mini WSM, but the chicken came off the akorn.
  22. Bought a nice fresh duck at the market. I removed the backbone, the breastbone, the loose tail/neck skin/fat and the breast skin/fat to process out the fat later for frying, and use the other parts for soup/risotto stock. I brushed the spatchcocked or butterfly'd duck with melted butter, rosemary, salt and pepper. Then I smoked it on the Saffire Kamado with cherry wood chunks in one half of my divided fire bowl. I used the heat deflector stone with a water pan on top of it and just below the cooking grate. After about an hour at 275 degrees the smoke from the cherry chunks had stopped so I started adding peach chips every 10 minutes or so through the chip hatch. Then for the last 20 minutes I brought the temperature up to 350 to crisp the skin and render out the last of the fat. The total cooking time was about 2 hours and the duck was perfectly done and very moist. I also cooked up the duck liver in butter with a little salt/pepper in a skillet as an appetizer while waiting... Spatched Duck by ski_freak1, on Flickr Afterwards I skimmed the fat off of the water pan to save that seasoned and smoked fat for frying with later too. I finally roasted the skin I had saved for some crackle appetizer the next evening...
  23. I was thinking about spatchcocking a chicken. However, even after searching the site, I dont see a full write up with pics, and I'm a visual learner. Does anybody have a link to a recommended technique or feel like starting from scratch this weekend and doing a full how to? I'd love to see all the steps typed up and in pics from prepping the chicken to serving. Including how and where to cut while prepping, what seasonings to rub with/or inject with, what temp to have kamado at, what temp to pull chicken at, and how you like to serve it (quarter after cooking, slice it off, etc) Thanks in advance!
  24. When I do chicken I usually do it beer can style but I thought I’d try a spatchcock style tonight. I brined it 4 hours using a modified version of jpryor’s turkey brine in the recipe section. 1 Gal Water 1/2 Cup Kosher Salt 1 ½ Tbsp Minced Garlic 1 Tsp Thyme 1 Tsp Crushed Basil 1 Tsp Crushed Rosemary 1 Tsp Ground Black Pepper 1/8 Cup Worcestershire Sauce 1/6 Cup Brown Sugar Ready for prep. Cut out the back bone. Flattened with seasoning Skin side up with a little olive oil and seasoning. On the grill. (400 degree temp) Waiting. Done. (After 70 minutes breast & thigh IT was 180. I may been able to pull it a little earlier) Money Shot Turned out great. Everyone loved it.
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