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#1
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I've been doing my chickens like that for years too. I believe it is called "spatchcocked". I also wrap a brick in tinfoil and let it warm up with the grill. Then place the brick on top of the chicken. The hot brick aids in the cooking time and even cooking. You can see a lot of videos on UTube for this.
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#2
10-17-2012, 03:09 PM
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Oh man, why'd you have to tell me that word......now I'm gonna spend hours on youtube looking up spatchcock videos.
 No seriously, this helps ALOT.
__________________
 1994 Wellcraft V21
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#3
10-17-2012, 03:59 PM
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It's mice split like that. All meat is up also and easily removed for servings, even those nice little tasty oyster plugs are easily found!!
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#4
10-22-2012, 12:16 PM
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I spatchcocked 2 birds this weekend on the smoker! Along with about 30 some chicken wings. On the smoker at 4:15 pm and off at 8 pm or a little after. When I went to pick one of the spatchcocked birds up the leg and thigh portion fell off.....other than that little pfffft it was great!
 I used the word "spatchcock" pretty liberally all afternoon... Even threatened to spatchcock a few people....no one knew what the hell I was talking about 
__________________
1994 Wellcraft V21
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