Been spachcocking for several years, tried this today and it’s the only method I’ll use from now on.
Been spachcocking for several years, tried this today and it’s the only method I’ll use from now on.
by Drum_Eatenton
41 Comments
archos1gnis
Why? What do you like better?
E6Hooch
is that not a spachcock, just cut in half?
pghbro
I agree. Halved chickens just hit different.
Lost-Link6216
I started cutting off the quarters/wings/breast left whole on bone. The reasoning is dark meat needs to go higher(180f) internal and breast is done at 160f. These look great.
Haglev3
Is it?
Massive-Muffin4430
How long of a cook?
papker79
Yeppers
CaptainMahvelous
That looks great! I will be trying this method next weekend. The family loves smoked chicken.
doom_one
Now try frog cut.
redwbl
Watch your mouth!
maestrosouth
Skin looks nice and crispy, I can’t seem to manage that in my smoker.
What’s the secret?
Accomplished_Put_723
I’ve been using the Frog method. Works great. Takes less than a minute.
Yep, halves are much easier to handle, turn, arrange, etc
ADickFullOfAsses
Chicken halves ftw, looks beautiful
moaterboater69
Just go a step further and cut it into pieces already. No half cocks here mister.
antimanifesto09
I do this with my Thanksgiving turkey in a paella pan on the bbq. Removes the need for oven and cooks twice as fast. Best turkey I’ve had as well.
lscraig1968
Yup. I always cut chickens in half and cook them that way.
No_Ads-
It’s the same thing yo!
XTanuki
Just bought a chicken (on sale, $0.99/lb) with plans to do exactly this! I’ve done a few spatchcocks lately but have been in the mood to halve them, particularly since watching Bar-A-BBQ post his video
Synthnostic
yes. this is the way.
halve if. brine it overnight. dry it. rub it. indirect roast on grill. sauce/ glaze for the last few minutes. crisp over direct heat watching closely.
pull the meat off the bone of any leftovers (if any). makes killer quesadillas or ?? over the next few days 😎
Salpingo27
Agreed, I do a double decker spatchcock. Smoke one half above the other, then rotate, then separate.
Has been the best smoked turkey I’ve done. Although, I also started doing a buttermilk brine with it, so don’t know if it’s the method or the brine!
Girthw0rm
Splitchcocking
Jreez
Looks like spatchcocking with an extra step lol. But if it worked for you, I’m for it!
rabid-bearded-monkey
I can’t get my hand inside my chickens (bantams) so I have to do this to all my birds.
barabusblack
Been doing it this way for quite some time now.
69scubasteve69
Quarter it next
FitSeeker1982
It’s the only way I cooked them at a smokehouse I worked at for 12 years – I place them in a foil pan to retain moisture.
afrothunder1987
Next thing to try is breaking it down completely.
Breasts are done at 150-155. Legs and thighs are best taken to 185-190.
You can’t achieve this result when they are attached.
jsaf420
Leroy and Lewis do their chicken in halves and they got #2 bbq in Texas and a Michelin star. So you’re in good company.
Chuds Bbq on YouTube just did a walkthrough at their restaurant and makes his version of their chicken. Worth a watch !
djdadzone
the advantage of the spatchcock over this is the pool that happens over the breasts that keeps them moist. Personally I don’t like to cook whole chickens anymore. Breasts to 150, dark meat to 180-190
RandChick
It’s the same effect, but more pleasing to keep the whole bird together.
sprawlaholic
I have tried spatchcocking several times and my kitchen shears are dead after. Any recommendations on a good tool for it?
ZealousidealNewt6679
Now… do any of you fine people brine your chicken before cooking?
Because if you want a juicy moist chicken, brining will help get you there. 2-3 hours in a light brine… ✨️
dustygravelroad
Splitcocking
wolffetti
Same same, but different
salmucci
Try boneless, skin on breasts aka Airline Chicken and thighs.
kidhack
What about full debone?
Lower-Bottle6362
I did this once by accident (wasn’t paying attention, cut the wrong side. . .don’t ask). Told my hubby it was “twice-spatchcocked chicken”.
Mikkelsen
What is the reason you guys spachcook chicken? How does it compare to rotisserie?
I recently did a whole roast on my new kettle and that was some of the best chicken I have ever had. Convince me to try spachcooking next time
CL-MotoTech
So basically the same as how I do chicken quarters, but these a halves.
In other news, chicken quarters go for $.99 a lbs at my grocery store. Easily the most affordable chicken in the cooler.
41 Comments
Why? What do you like better?
is that not a spachcock, just cut in half?
I agree. Halved chickens just hit different.
I started cutting off the quarters/wings/breast left whole on bone. The reasoning is dark meat needs to go higher(180f) internal and breast is done at 160f. These look great.
Is it?
How long of a cook?
Yeppers
That looks great! I will be trying this method next weekend. The family loves smoked chicken.
Now try frog cut.
Watch your mouth!
Skin looks nice and crispy, I can’t seem to manage that in my smoker.
What’s the secret?
I’ve been using the Frog method. Works great. Takes less than a minute.
https://preview.redd.it/pwqg94xpgy9f1.png?width=299&format=png&auto=webp&s=1ed4bf566dfe93d7ec2de5abec139153b57b6f38
Following
Yep, halves are much easier to handle, turn, arrange, etc
Chicken halves ftw, looks beautiful
Just go a step further and cut it into pieces already. No half cocks here mister.
I do this with my Thanksgiving turkey in a paella pan on the bbq. Removes the need for oven and cooks twice as fast. Best turkey I’ve had as well.
Yup. I always cut chickens in half and cook them that way.
It’s the same thing yo!
Just bought a chicken (on sale, $0.99/lb) with plans to do exactly this! I’ve done a few spatchcocks lately but have been in the mood to halve them, particularly since watching Bar-A-BBQ post his video
yes. this is the way.
halve if. brine it overnight. dry it. rub it. indirect roast on grill. sauce/ glaze for the last few minutes. crisp over direct heat watching closely.
pull the meat off the bone of any leftovers (if any). makes killer quesadillas or ?? over the next few days 😎
Agreed, I do a double decker spatchcock. Smoke one half above the other, then rotate, then separate.
Has been the best smoked turkey I’ve done. Although, I also started doing a buttermilk brine with it, so don’t know if it’s the method or the brine!
Splitchcocking
Looks like spatchcocking with an extra step lol. But if it worked for you, I’m for it!
I can’t get my hand inside my chickens (bantams) so I have to do this to all my birds.
Been doing it this way for quite some time now.
Quarter it next
It’s the only way I cooked them at a smokehouse I worked at for 12 years – I place them in a foil pan to retain moisture.
Next thing to try is breaking it down completely.
Breasts are done at 150-155. Legs and thighs are best taken to 185-190.
You can’t achieve this result when they are attached.
Leroy and Lewis do their chicken in halves and they got #2 bbq in Texas and a Michelin star. So you’re in good company.
Chuds Bbq on YouTube just did a walkthrough at their restaurant and makes his version of their chicken. Worth a watch !
the advantage of the spatchcock over this is the pool that happens over the breasts that keeps them moist. Personally I don’t like to cook whole chickens anymore. Breasts to 150, dark meat to 180-190
It’s the same effect, but more pleasing to keep the whole bird together.
I have tried spatchcocking several times and my kitchen shears are dead after. Any recommendations on a good tool for it?
Now… do any of you fine people brine your chicken before cooking?
Because if you want a juicy moist chicken, brining will help get you there. 2-3 hours in a light brine… ✨️
Splitcocking
Same same, but different
Try boneless, skin on breasts aka Airline Chicken and thighs.
What about full debone?
I did this once by accident (wasn’t paying attention, cut the wrong side. . .don’t ask). Told my hubby it was “twice-spatchcocked chicken”.
What is the reason you guys spachcook chicken? How does it compare to rotisserie?
I recently did a whole roast on my new kettle and that was some of the best chicken I have ever had. Convince me to try spachcooking next time
So basically the same as how I do chicken quarters, but these a halves.
In other news, chicken quarters go for $.99 a lbs at my grocery store. Easily the most affordable chicken in the cooler.