Tis the season to abandon the spatchcock and embrace the frog!
Even cook. Looks cool. What’s the downside? This was injected full of garlic butter and a simple SPG rub on the outside.
by bourbonandwater
41 Comments
Hardwood_Lump_BBQ
I’m not mad, just disappointed.
sheem1306
Weirds me out personally lol
Longescape
favorite way
_pounders_
is this just where you cut it down the sides instead of down the back??
Stephen_085
Complete amateur here, sorry. How to do protect the meat from drying now that you’ve sliced it down the middle and no longer have the skin there? Or does the injection counter that?
DancesWithElectrons
How do you cut that?
ApatheticFinsFan
Is this easier to perform than spatchcock?
SupaRiceNinja
Wow it looks like an alien bird
rock-socket80
This makes sense to me. How did you do it, OP? Knife or scissors?
Fantastic-Run9333
This seems genius to me
Quarantined_foodie
A problem with spatchcocking is that you tend to lose the chicken butt. This should avoid that. Good idea, I’ll try next time.
Basically entire point of spatchcock is that it cooks the white meat at a lower temp than the dark meat as the breast is in the middle and the dark meat is on the outside, so doing it this way sort of defeats the purpose I think
TheRarePondDolphin
I think this is really cool, but have a question… the breasts in a traditional spatch are insulated a bit on the sides by the dark meat. Did you notice drier white meat than a traditional spatch?
CptBadAss2016
Why… why have I never thought of this?
If probably go ahead and just separate the halves completely. You get one dark meat half and one white half. Pull each one when they’re ready without over cooking the other.
ESK1MOJOE69
Burn it with fire
utahphil
>What’s the downside?
The backbone for stock when spatchcocked.
DrPhrawg
Scrolling this morning and missed the title, legit thought “is this mofo smoking a big ass frog?!”
hey_grill
From a cooking standpoint, this is a great idea. But why not fully separate them?
The drawback is that it looks like a facehugger.
Goat_Circus
Last year someone on here mentioned that he quarters his turkeys so he can pull the white meat off as soon as it’s done—keeps it from drying out—and then let the dark meat go longer. I tried it, and I’ve got to say, it’s now my preferred method. Plus, it fits on the WSM so much better!
Front_Low5132
Now tooth pick two green olives on top for the eyes!
Hoppie1064
Why not just cut it in half? It would be easier to handle and flip.
JCo1968
So this is a “frog cock”?
Florida_Diver
Deep fried is better 😆
Tasty-Judgment-1538
It’s all bs. Either frogging or spatchcocking just wastes grate space and the chicken cooks the same.
Bleuandjinx
Make sure to place on a cooking rack onto the smoker. Mine was so tender last year almost got destroyed taking it off the smoker.
Good-Bus7920
I’m doing this tonight!
_lumb3rj4ck_
Never seen a spatchcock done like this before. Usually I just take out the spine, breast bone/cartilage and flatten down. Will be trying this next time. Great post and thanks for sharing!
TheBootyWrecker5000
Damn, make this NSFW.
TooManyDraculas
If you’re going to go that route, probably better to just separate them entirely.
Spatchcocking is at least as much about presentation, and ease of carving as it is evening things out.
In this, the things that get in the way of carving are still there. The wishbone etc up by the neck and the back bone. And it’s an unpleasant presentation.
Having the thighs tucked up beside the breast in a spatchcock also helps to shield the thinner parts of the breast a bit, making that more even.
Breaking the chicken into these exact two parts, if you don’t care about the presentation and carving bits. Lets you take them off heat at different times, which is actively better than leaving them together. Regardless of shape.
winter_beard
Did you de-rib it?
The_Spaniard1876
well, that looks flippin’ delicious, even if gives “mutant” vibes!
Rizzly_Bear87
I would like to see a video on how you spatched that bird
komododave17
I dub this the cockspatch.
Ravens2017
What temperature do you guys take it up to since the dark and white meat are different recommendations?
tuskanini
I love this, exactly what I plan to do this Thanksgiving. Yours came out beautiful.
Can you share data on weight / cooking time / temperature?
Dandw12786
Debtcollector1408
What did you do to that bird? They don’t usually look like that.
41 Comments
I’m not mad, just disappointed.
Weirds me out personally lol
favorite way
is this just where you cut it down the sides instead of down the back??
Complete amateur here, sorry. How to do protect the meat from drying now that you’ve sliced it down the middle and no longer have the skin there? Or does the injection counter that?
How do you cut that?
Is this easier to perform than spatchcock?
Wow it looks like an alien bird
This makes sense to me. How did you do it, OP? Knife or scissors?
This seems genius to me
A problem with spatchcocking is that you tend to lose the chicken butt. This should avoid that. Good idea, I’ll try next time.
I still see the Galactica
https://preview.redd.it/ex8z6eieg81g1.png?width=260&format=png&auto=webp&s=a3dce92f53047edc02b9341e5aeaa639d06ac6b2
I thought this was AI generated at first
Frog can taste like chicken.
Avian centipede
Basically entire point of spatchcock is that it cooks the white meat at a lower temp than the dark meat as the breast is in the middle and the dark meat is on the outside, so doing it this way sort of defeats the purpose I think
I think this is really cool, but have a question… the breasts in a traditional spatch are insulated a bit on the sides by the dark meat. Did you notice drier white meat than a traditional spatch?
Why… why have I never thought of this?
If probably go ahead and just separate the halves completely. You get one dark meat half and one white half. Pull each one when they’re ready without over cooking the other.
Burn it with fire
>What’s the downside?
The backbone for stock when spatchcocked.
Scrolling this morning and missed the title, legit thought “is this mofo smoking a big ass frog?!”
From a cooking standpoint, this is a great idea. But why not fully separate them?
The drawback is that it looks like a facehugger.
Last year someone on here mentioned that he quarters his turkeys so he can pull the white meat off as soon as it’s done—keeps it from drying out—and then let the dark meat go longer. I tried it, and I’ve got to say, it’s now my preferred method. Plus, it fits on the WSM so much better!
Now tooth pick two green olives on top for the eyes!
Why not just cut it in half? It would be easier to handle and flip.
So this is a “frog cock”?
Deep fried is better 😆
It’s all bs. Either frogging or spatchcocking just wastes grate space and the chicken cooks the same.
Make sure to place on a cooking rack onto the smoker. Mine was so tender last year almost got destroyed taking it off the smoker.
I’m doing this tonight!
Never seen a spatchcock done like this before. Usually I just take out the spine, breast bone/cartilage and flatten down. Will be trying this next time. Great post and thanks for sharing!
Damn, make this NSFW.
If you’re going to go that route, probably better to just separate them entirely.
Spatchcocking is at least as much about presentation, and ease of carving as it is evening things out.
In this, the things that get in the way of carving are still there. The wishbone etc up by the neck and the back bone. And it’s an unpleasant presentation.
Having the thighs tucked up beside the breast in a spatchcock also helps to shield the thinner parts of the breast a bit, making that more even.
Breaking the chicken into these exact two parts, if you don’t care about the presentation and carving bits. Lets you take them off heat at different times, which is actively better than leaving them together. Regardless of shape.
Did you de-rib it?
well, that looks flippin’ delicious, even if gives “mutant” vibes!
I would like to see a video on how you spatched that bird
I dub this the cockspatch.
What temperature do you guys take it up to since the dark and white meat are different recommendations?
I love this, exactly what I plan to do this Thanksgiving. Yours came out beautiful.
Can you share data on weight / cooking time / temperature?
What did you do to that bird? They don’t usually look like that.