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Author Topic: Spatchcocked on the Blaz"n Grill  (Read 1649 times)

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RWhyman

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Spatchcocked on the Blaz"n Grill
« on: March 11, 2018, 11:16:36 PM »

Now my favorite way to cook chicken, and turkey as well.

275º until the breast hits 162º. Pull and rest.

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rwalters

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Re: Spatchcocked on the Blaz"n Grill
« Reply #1 on: March 11, 2018, 11:55:33 PM »

Nicely done!!!
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TLK

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Re: Spatchcocked on the Blaz"n Grill
« Reply #2 on: March 12, 2018, 08:04:53 AM »

looks great!  That's how I like to cook them as well!  Otherwise I just split them in half
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Ralphie

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Re: Spatchcocked on the Blaz"n Grill
« Reply #3 on: March 12, 2018, 08:43:20 AM »

Advantages or disadvantages to spatchcocking?
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cookingjnj

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Re: Spatchcocked on the Blaz"n Grill
« Reply #4 on: March 12, 2018, 09:35:40 AM »

Looks great RW.  Looks nice and moist, how does the skin come out?
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Canadian John

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Re: Spatchcocked on the Blaz"n Grill
« Reply #5 on: March 12, 2018, 03:46:23 PM »

 Spathchcocked is the only way I cook chicken. Another advantage is shorter cooking time, cooks like pieces..Smoke ~220º for 1 hr.,then 400º 'till done. From 220º to 400º and done is< 30 min., on my Pro.
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wilpark

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Re: Spatchcocked on the Blaz&quot;n Grill
« Reply #6 on: March 12, 2018, 10:38:51 PM »

Looks.incredible.

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Bentley

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Re: Spatchcocked on the Blaz"n Grill
« Reply #7 on: March 12, 2018, 11:01:47 PM »

Very even cooking isn't it!
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RWhyman

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Re: Spatchcocked on the Blaz"n Grill
« Reply #8 on: March 12, 2018, 11:38:48 PM »

Looks great RW.  Looks nice and moist, how does the skin come out?

Skin is very crisp. And as others have said, everything cooks very evenly and quicker than when I used to do beer can chicken. When I started cooking chickens on the beer can holder without the can, that helped a lot to get more heat into the inner cavity of the bird, but that still can't match the evenness of the spatchcock method. Pulling at 162º keeps the bird juicy.
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RWhyman

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Re: Spatchcocked on the Blaz"n Grill
« Reply #9 on: March 12, 2018, 11:40:16 PM »

Very even cooking isn't it!

I do a 180 rotation half way through the cook to keep things even.
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SJeP

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Re: Spatchcocked on the Blaz&quot;n Grill
« Reply #10 on: March 13, 2018, 08:57:38 AM »

I've watched numerous youtube videos on spatchcocked chicken. The one with chef Tom from All Things BBQ shows him pulling back the skin, putting the rub directly on the meat, then pulling the skin back into place. He also puts rub on the cavity side

The others just put the rub on the outside of the skin.

Anyone here try the way chef Tom does it?

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Bentley

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Re: Spatchcocked on the Blaz"n Grill
« Reply #11 on: March 13, 2018, 11:48:33 AM »

Yeah, Chef Bentley has been doing that for 30 years...
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SJeP

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Re: Spatchcocked on the Blaz&quot;n Grill
« Reply #12 on: March 13, 2018, 04:35:33 PM »

I would imagine putting the rub under the skin would make a big difference in taste.

I'm definitely going to try this next time I do chicken. The wife isn't normally a big fam of chicken because she claims it doesn't have much flavor. Maybe this will change her mind.

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triplebq

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Re: Spatchcocked on the Blaz"n Grill
« Reply #13 on: March 13, 2018, 08:59:33 PM »

Great looking chicken. Nicely done
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Ralphie

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Re: Spatchcocked on the Blaz"n Grill
« Reply #14 on: June 13, 2018, 10:07:44 AM »

Looks great RW.  Looks nice and moist, how does the skin come out?

Skin is very crisp. And as others have said, everything cooks very evenly and quicker than when I used to do beer can chicken. When I started cooking chickens on the beer can holder without the can, that helped a lot to get more heat into the inner cavity of the bird, but that still can't match the evenness of the spatchcock method. Pulling at 162º keeps the bird juicy.

When the breast is 162°, what is the thigh?
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