"How-To" BBQ Spatchcock Chicken
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Mmmm
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Budweiser? Cmon man. Stonehammer!
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Tried this technique and recipt yesterday, including the garlic butter under the skin and bacon - delicious and so easy!
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Ok...so what's in the sauce you just dipped that chicken in?
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This turned out incredible
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I doin this right now on my STUMP
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the advantage is like the chef mentioned, great chicken soup with the back bones
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Farout! Great video. Always love to learn something new!
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Looks great, I will definetly try this. Have you ever tried smoking a turducken?
stopanim1 10 months ago
@stopanim1 Yup, and they turn out great. Smoke at 250f, and cook until 165-175 internal temp.
BBQTalk 10 months ago
This is interesting, but could someone explain if there is any advantage of spatchcocking instead of buying chicken halves? Just buying halves seems like a lot less hassle.
jpk3766 4 years ago
The only hassle is cutting out the backbone, which (with good scissors) takes about 1 minute. You can certainly do it with halves, but you'll pay more to have them do it.
BBQTalk 4 years ago
Looks good. I am going to try it today. 2 questions :
Are the birds cooked on indirest heat?
Never showed how to make the sauce?
mijpa 4 years ago
You can cook indirect, however I cooked this one direct as I like the skin better at the higher temp. The sauce in this video is double top secret : )...but I will share this; try 1 cup of Kraft Original BBQ Sauce mixed with 1/4 cup honey.Baste both sides last 10-12 minutes of the cook!
Enjoy and Thanks for watching!
BBQTalk 4 years ago