Cooked it on a Weber Kettle with some ancho chili coffee rub. Got a little more roasted than I would have liked but the meat was juicy so a win for me.
Grill was running a little hot at 440 the whole cook but I’m just getting used to how much fuel to use. Added some cherry wood just for the beginning and it took about an hour.
by NTel922
9 Comments
Yeah not going to lie few things.
1) gonna need a new title for this meal
2) if you keep the name not eating it
3) how many people do you tell them that name and they are like yeah I’m in I love me some “spatchcock”
Awesome job!
Just an fyi, when cooking poultry you should go by the temperature in the thigh, not the breast.
Man no one is this group has a sense of humour
Have you ever tried frog style cut… it cooks pretty evenly and looks like a giant bull frog on the smoker
Looks juicy af! Do you add your seasoning to the breast under the skin? I have been doing that awhile…I don’t like the skin hogging all the rub.
10/10
Do you flip a spatchcock at all?
Best way to cook a bird! Looks like you had a nice meal there!
I probe the breast and thigh and if the breast needs it, I’ll wrap the breast only in foil to help keep it moist. I also separate the skin and rub some butter between the skin and the meat.
All in all, I’ve not had a dry bird in a long time.