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How to: Spatchcock Chicken ??


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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!

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Spatchcocking is really simple. This is the best tutorial I have seen on doing it.

 

http://www.nakedwhiz.com/spatch.htm

 

Save the backbone for chicken stock. As far as for cooking it I would rub it with a good poultry rub (John Henry's Pecan Rub rocks my birds), apply some EVOO and cook it indirect until the breast reaches 165*F IT. Once you do one, you will be able to do them blindfolded. I like to add some Pecan wood chunks to my lump charcoal for all poultry.

 

Edited by andyscalzo
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Thanks guys. i'll check out the nakedwhiz site!

 

Spatchcocking is really simple. This is the best tutorial I have seen on doing it.

 

http://www.nakedwhiz.com/spatch.htm

 

Save the backbone for chicken stock. As far as for cooking it I would rub it with a good poultry rub (John Henry's Pecan Rub rocks my birds), apply some EVOO and cook it indirect until the breast reaches 165*F IT. Once you do one, you will be able to do them blindfolded. I like to add some Pecan wood chunks to my lump charcoal for all poultry.

 

 

Do you stilll get a good crispy skin with indirect? or do you crank the heat and hit it with some heat towards the end?

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Yeah so nakedwhiz has exactly what I was looking for! thanks. John, that must be one of the only videos I havent watched of yours...not sure how I missed it. I know you do indirect on the weber, would you put a pizza pan on to make it indirect on the akorn? I'm assuming the indirect method on weber is still a different form of heat than on a kamado

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Yeah so nakedwhiz has exactly what I was looking for! thanks. John, that must be one of the only videos I havent watched of yours...not sure how I missed it. I know you do indirect on the weber, would you put a pizza pan on to make it indirect on the akorn? I'm assuming the indirect method on weber is still a different form of heat than on a kamado

Yes a Weber grate and pizza pan down on the diffuser tabs works for indirect. That is the setup I use in my Akorn for spatchcooking (or any other indirect cooks)

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