Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: muebe on June 25, 2013, 11:13:03 PM
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A whole Foster's Farms Chicken spatchcocked and liberally seasoned on the inside with Cookie's flavor enhancer...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130625_153305_zps6e2e6dbe.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130625_153309_zps4f7f156b.jpg)
Outside also seasoned then a 2 hour rest to air dry in the fridge...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130625_153537_zpsfa07d662.jpg)
Then onto the Memphis at 375F skin side down for 50 minutes...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130625_160031_zpsc6e9a8b6.jpg)
After 50 minutes...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130625_170330_zps14f94be9.jpg)
Then I kicked up the temp to 425F and gave her a flip or two...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130625_170410_zps6107dd59.jpg)
All done...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130625_171109_zps3d48a0f7.jpg)
Plated with rice seasoned with jalapeño salt and butter...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130625_171845_zps947ce198.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130625_171850_zps7d8ac175.jpg)
It was really moist and had excellent flavor ;)
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Great looking bird
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it looks really good buddy. that Memphis does a great job for ya. 8)
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Nice looking plate!
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A+ on the skin! Looks absolutely awesome.
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Spatchcocking a chicken is one of the best things I've learned for cooking chicken. Dee
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Looks excellent sir!
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Nice looking birdie for sure! Great color.
Sent from my iPhone 5 using Tapatalk
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Nice color on that bird.
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Very nice!
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Great looking bird.
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I'll take the other thigh and leg please.
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Great looking chicken and skin you can eat.......nice :)
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I love those yardbird shots by muebe, they look so darn good ;)
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Great Looking Chicken!!
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Mike, rub down a butt with cookies. Really really good on butts better than on chix imho
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Excellent!!
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Mike, rub down a butt with cookies. Really really good on butts better than on chix imho
That stuff is great on chicken. Must be really good on butts. Thanks for the bottle Chris.
My next set of butts I will use it with a molasses slather. Should be real good ;)
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Mike, rub down a butt with cookies. Really really good on butts better than on chix imho
That stuff is great on chicken. Must be really good on butts. Thanks for the bottle Chris.
My next set of butts I will use it with a molasses slather. Should be real good ;)
Cookies sauces are real good as well.
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Great job on that yardbird Mike!!
You said " ... seasoned and a 2 hour rest to air dry in the fridge ... " I always rub EVOO and season on/under the skin then wrap my seasoned chicken in plastic and fridge it for 2 to 5 hours before smokin'/cooking. What are the benefits of air drying in the fridge??
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Was going to post a reply earlier, but I had to take my keyboard to the shop and try to clean all the drooling off of it.
While you're posting, could you give some details on how you spatchcock a chicken so neatly. By the time I'm through, the legs are just barely hangin' on...it's not a pretty sight.
Do you do videos?
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Great job on that yardbird Mike!!
You said " ... seasoned and a 2 hour rest to air dry in the fridge ... " I always rub EVOO and season on/under the skin then wrap my seasoned chicken in plastic and fridge it for 2 to 5 hours before smokin'/cooking. What are the benefits of air drying in the fridge??
From my experience you get crisper skin. And the salt in the rub draws out some surface moisture. The low humidity in the fridge will aid in this process. By wrapping in saran wrap you are creating a higher humidity environment and impeding this process IMHO. There is a tremendous amount of moisture in these birds and they can stand to lose some ;)
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Was going to post a reply earlier, but I had to take my keyboard to the shop and try to clean all the drooling off of it.
While you're posting, could you give some details on how you spatchcock a chicken so neatly. By the time I'm through, the legs are just barely hangin' on...it's not a pretty sight.
Do you do videos?
Jaxon I don't normally do videos. I would need some type of helmet cam ;)
I just cut out the backbone (spine) and flatten it out. I think some videos make it look complicated. I only do one step. ;)
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Great job on that yardbird Mike!!
You said " ... seasoned and a 2 hour rest to air dry in the fridge ... " I always rub EVOO and season on/under the skin then wrap my seasoned chicken in plastic and fridge it for 2 to 5 hours before smokin'/cooking. What are the benefits of air drying in the fridge??
From my experience you get crisper skin. And the salt in the rub draws out some surface moisture. The low humidity in the fridge will aid in this process. By wrapping in saran wrap you are creating a higher humidity environment and impeding this process IMHO. There is a tremendous amount of moisture in these birds and they can stand to lose some ;)
Thanks. We don't eat the skin anymore but I'll give it a shot at air drying in the fridge next time. :)
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Was going to post a reply earlier, but I had to take my keyboard to the shop and try to clean all the drooling off of it.
While you're posting, could you give some details on how you spatchcock a chicken so neatly. By the time I'm through, the legs are just barely hangin' on...it's not a pretty sight.
Do you do videos?
Jaxon give this link a try. It should have you spatching a bird in no time.
http://m222.photobucket.com/albumview/albums/tenpoint5/S8003715.mp4.html?o=1661
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Love chicken and your's looks great.
Nicely done.
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I have seen the video before, good one.
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Very nice job Mike! I do agree with you on drying the fowl out in the 'fridge. It does make for a crispier skin. Some time ago I read in Cook's Illustrated where they rubbed the hen down with baking soda, and then refrigerated. Later seasoning it before cooking. I tried it but using the oven. Came out great. I gotta try this trick using the D Boone and the IR grill.
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Good looking yard bird.
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What a great video,,,you make it look easy. I struggle with having to cut thru the wishbone, but that didn't seem to present a problem for you here. Also, I like the way your removed the keel bone.
Will try this the next time we do chicken.
Thanks...