January 17th, 2015
Spatchcock Grilled Birds
I have always wanted to try grilling a whole bird, other than a rotisserie!
I finally got a chance to spatchcock a bird this weekend. This has got to be one of the easiest ways to prepare a whole bird for the grill.
I wont go into the process and there are different ways to do it and sometimes referred to as butterflying, but to keep things simple this is how I prepared my birds;
Although this was fun and I will most likely try this on my Pit, I still like Rotisserie style on the grill better, it's just as easy and less fiddle factor.
Spatchcock Grilled Birds
I have always wanted to try grilling a whole bird, other than a rotisserie!
I finally got a chance to spatchcock a bird this weekend. This has got to be one of the easiest ways to prepare a whole bird for the grill.
I wont go into the process and there are different ways to do it and sometimes referred to as butterflying, but to keep things simple this is how I prepared my birds;
- Removed the back bone and Keel Bone. Trim loose fat.
- Both Birds are blotted, spiced and placed uncovered in the Refrigerator for several hours.
- SQWIBS Philly Style Rub
- The other is salt and pepper
- After resting in the refrigerator for 4 hours or so, the grill is fired up. These will be cooked direct heat so I am using the lowest setting on the grill to avoid flareups.
- Flipped several times monitoring the internal temperature with the thermapen.
- Pulled @ 165°F internal
- Sample plate.
Although this was fun and I will most likely try this on my Pit, I still like Rotisserie style on the grill better, it's just as easy and less fiddle factor.
