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; 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.