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Spatchcock chicken (pic heavy)
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Jerk Pit Master
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Joined: 09 Mar 2008
Posts: 1069
Location: Orlando, FL

PostPosted: Fri Feb 04 11 11:20 am    Post subject: Reply with quote

1/2 chickens look great. Curious as to how the taste of the naked bird compared to the seasoned birds.

Though there was no chance of a leak in your case, be careful storing raw chicken above anything else in the fridge.
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sixfofalcon
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Joined: 05 Feb 2009
Posts: 255
Location: Philadelphia

PostPosted: Fri Feb 04 11 12:24 pm    Post subject: Reply with quote

Man, that's some good lookin' chicken!

However, I do have to say, that's not spatchcocked chicken. Spatchcocking is cutting out the backbone and flattening the bird. You don't actually cut it in two. What you have there are splits/halves.

Still looks mighty tasty though! Cool
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MacEggs
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Joined: 20 Dec 2010
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Location: Barrie, Ontario, Canada

PostPosted: Fri Feb 04 11 11:13 pm    Post subject: Reply with quote

Jerk Pit Master wrote:
1/2 chickens look great. Curious as to how the taste of the naked bird compared to the seasoned birds.

Though there was no chance of a leak in your case, be careful storing raw chicken above anything else in the fridge.


Thanks, Jerk Pit Master. In all honesty, the naked bird tasted the best. Brining was key in this case. When I had some cold leftovers a few days later, the dark meat actually tasted a bit like ham, which didn't bother me, as I love ham. Thanks for the great advice on the storage, I will heed that next time.

sixfofalcon wrote:
Quote:

Man, that's some good lookin' chicken!

However, I do have to say, that's not spatchcocked chicken. Spatchcocking is cutting out the backbone and flattening the bird. You don't actually cut it in two. What you have there are splits/halves.

Still looks mighty tasty though!


Thanks, sixfofalcon. I really appreciate the clarification. I'm glad I did it this way, as I only needed to use 2 levels instead of 3 in the smoker.

Have a great weekend. Very Happy
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Jerk Pit Master
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Joined: 09 Mar 2008
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PostPosted: Sat Feb 05 11 1:39 am    Post subject: Reply with quote

MacEggs wrote:
In all honesty, the naked bird tasted the best. Brining was key in this case.


Wow! That's an eye-opener and not what I would have expected. Then again, I never have time for brineing Was your brine plain or with a lot of herbs & spices?

Only when I started cooking real BBQ, did I understand the statement "smoke is a seasoning."
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sterlingsmoker
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Joined: 02 Jun 2006
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PostPosted: Mon Feb 07 11 3:36 am    Post subject: Reply with quote

Great lookin yard birds!
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MacEggs
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Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Mon Feb 07 11 5:13 am    Post subject: Reply with quote

Jerk Pit Master wrote:
MacEggs wrote:
In all honesty, the naked bird tasted the best. Brining was key in this case.


Wow! That's an eye-opener and not what I would have expected. Then again, I never have time for brineing Was your brine plain or with a lot of herbs & spices?

Only when I started cooking real BBQ, did I understand the statement "smoke is a seasoning."

Thanks, Jerk Pit Master . It was just a simple brine of water, kosher salt, and minced garlic. Smoke added great flavour to the bird. Smile

sterlingsmoker wrote:
Great lookin yard birds!

Thanks, sterlingsmoker. Smile
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roxy
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Joined: 29 May 2005
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Location: Wasaga beach, Ontario

PostPosted: Mon Feb 07 11 6:56 am    Post subject: Reply with quote

Welcome to the smokering MacEggs..

Good to see another BBQ'er from Barrie. Nice looking yard birds you did up.

Here is a pictoral I did of how to spatchcock a chicken if you are interested in having a look.

http://www.thesmokering.com/forum/viewtopic.php?t=14460&highlight=
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MacEggs
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Joined: 20 Dec 2010
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Location: Barrie, Ontario, Canada

PostPosted: Mon Feb 07 11 11:23 am    Post subject: Reply with quote

roxy wrote:
Welcome to the smokering MacEggs..

Good to see another BBQ'er from Barrie. Nice looking yard birds you did up.

Here is a pictoral I did of how to spatchcock a chicken if you are interested in having a look.

http://www.thesmokering.com/forum/viewtopic.php?t=14460&highlight=

Thanks, roxy. That's a great link, thanks. Being a Newbie, I have so much to learn, and this forum is fantastic for advice. As you may have read earlier, I didn't do spatchcock chicken afterall. Oh well, the halved chicken worked out great on the ECB! Laughing
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miketurner1
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Joined: 26 Jan 2011
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PostPosted: Tue Feb 08 11 4:19 am    Post subject: Reply with quote

Great lookin birds Mac Those beers look mighty tasty too!
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