Spached again...

Discussion in 'Poultry' started by pit 4 brains, Feb 22, 2011.

  1. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    This is the end result, details to follow...... stay tuned.

    [​IMG]
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great loooking birds
     
  3. les3176

    les3176 Master of the Pit

    Those look awesome...i'm waiting!!!!!
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Those look great Pete [​IMG]
     
  5. tyotrain

    tyotrain Master of the Pit

    Great looking bird..[​IMG]
     
  6. Pete, those look fantastic, real nice birds, can't wait to here.....the rest of the story........Good day!

    Your SMF Friend,

    Barry  [​IMG]
     
  7. chefrob

    chefrob Master of the Pit OTBS Member

    az
    lookin' good pete!
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent job there Pete!
     
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanx all!

    Ok, here's the tale of two birds...

    In my post awhile ago I mentioned spachcocking my way. I basically follow these directions (http://www.smokingmeatforums.com/wiki/spatchcock-chicken  )  but I continue on and remove the ribs, breast and wish bones. I thought I had a definate technique but I did it different on all three of these chickens.

    So here I have three semi-boned chickens. I like to leave the wings, thighs and legs bone-in for support.

    [​IMG]

    My marinade.. Go ahead and bust my chops but i love this one in particular..

    [​IMG]

    While I preparred the drum, the chicken got a nice bath in the marinade. Now lets get to tying..

    Lay em out flat breast side down...

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    Bring the wings together like he's under arrest and cuff him. Actually, start with a square knot at the top and then half-hitch at the lower portion of the wings. This is how we keep the wings inside and prevent them from drying out.

    [​IMG]

    Now I fold the thighs over the string and wrap the legs together. I do the right thigh over the left because this is the direction I tension my string in..

    [​IMG]

    Now you just start tying it up like a roast. Begin by taking the string in two hands and sliding it under the bird, bring both ends up and tuck the string under itself and pull it taught then move forward.

    [​IMG]

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    Continue to the end with a couple more ties then make a knot on the final hitch.

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    Now bring remaining string back to legs and tie off for a nice handle..

    [​IMG]

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    Now it's into the drum for a while..

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    Just about done...

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    And here they are...[​IMG]

    No money shots as i took them to work for the boys, they were devoured and I had no camera anyhow..

    If you're having a hard time with dry chicken... this will solve your problem!

    Looks like I got my pictures and text mixed up at the end here.. sorry..

    Thanx for lookin and hope this helps someone out!
     
  10. chefrob

    chefrob Master of the Pit OTBS Member

    az
    great play by play pete.........ya done taught this old dawg a new trick, thx!
     
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    Darn you. You did it again. I really need to get a few birds and try removing the bones.
     
  12. nwdave

    nwdave Master of the Pit SMF Premier Member

    Well, I guess it's off to the market to buy some whole yard birds to practice on.  Fortunately, mistakes can become many things, even, heaven forbid, stews and soups.  Practice, practice, practice......
     
  13. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I miss Paul Harvey.. brings back some memories I had with my dad.. thanx
     


    Try it out Rob, the chicken just comes out awesome...
     
  14. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Those got me hankerin' for some chicken, they sure look good, thanks for the step-by-step, I'm gonna give that a try.

    Gene
     
  15. chefrob

    chefrob Master of the Pit OTBS Member

    az
    think i won't?
     
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent job Pete and thanks for the detailed instructions. The next chickens I do will be this way. Thanks again buddy!   [​IMG]
     
  17. bignick

    bignick Meat Mopper

    I'm going to give this a whirl.  Thanks for the details.
     
  18. biaviian

    biaviian Smoking Fanatic OTBS Member

    Thanks, BigNick, for bumping this thread.  This has inspired me....
     
  19. arnie

    arnie Smoking Fanatic

    WOW! Nice job on a great idea.

    I gotta try this out

    Note to self ; Add this to the "list"
     
  20. nwdave

    nwdave Master of the Pit SMF Premier Member

    Heck, this was easier than I thought it would be.  Picked up a chicken, had a couple of bone in breasts.  Did the breasts first, then the chicken.  A filet knife sure works great on those rib bones.  Thanks for the instruction.[​IMG]
     

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