Spatchcock Chicken

[Jeff Lebowski]

Those google bots are amazing (and a little creepy). This thread is now the #6 link that comes up when you google "traeger spatchcocked chicken"

[myboynoah]

Those google bots are amazing (and a little creepy). This thread is now the #6 link that comes up when you google "traeger spatchcocked chicken"

We are the merriest bunch of Renaissance Men on Al Gore's Intenet.

[TripletDaddy]

So I am trying spatchcock chicken in a convection because I still haven't bought a smoker

I checked out this video, among others, for a guide to spatch the chicken

[YOUTUBE]GGKLtbiUflk[/YOUTUBE]

I went ahead and spatched 2 chickens that I bought at the Co. Question for you experienced spatchers: when you first cut out the backbone and open the chicken into a butterfly, what do you do with the ribs? I watched 3 or so how-to vids and I noticed that all of them made no mention of the ribs. Do any of you cut them away with your boning knife? I didnt want them there so I pried them up. They peeled away fairly easily but wondering if you guys do the same.

Also, how do you serve this type of chicken? I have noticed in pics that most of the chicken looks picked apart, much like you would serve pulled pork. Is it the same for chicken? If so, I can see why the rib bones don't matter much. If you quarter the chickens do you ever carve and serve them in standard pieces like you would fried chicken?

[Jeff Lebowski]

I went ahead and spatched 2 chickens that I bought at the Co. Question for you experienced spatchers: when you first cut out the backbone and open the chicken into a butterfly, what do you do with the ribs? I watched 3 or so how-to vids and I noticed that all of them made no mention of the ribs. Do any of you cut them away with your boning knife? I didnt want them there so I pried them up. They peeled away fairly easily but wondering if you guys do the same.

Yes, just trim them off. See pic #1 in post #9 above.

Also, how do you serve this type of chicken? I have noticed in pics that most of the chicken looks picked apart, much like you would serve pulled pork. Is it the same for chicken? If so, I can see why the rib bones don't matter much. If you quarter the chickens do you ever carve and serve them in standard pieces like you would fried chicken?

We just serve it up like a roast chicken and let people cut off what they like. Leg, thigh, wing, half of a breast, etc. I wouldn't recommend pulling it as I suspect it would dry out.

[TripletDaddy]

awesome, thanks. I think I will do the same.

[TripletDaddy]

Just loaded up on some different John Henry rubs at a little bbq grill shop I found south of SLC. I am going to try the bourbon rub and the sugar maple rub. Both sound good and this weekend is going to be (mostly) about chicken.

I want to try chicken wings (orange sriracha gets the nod) on Saturday, spatch a few whole chickens on Sunday, and on Monday I am going to do tri-tip.

First order of biz: where do you guys buy your whole chickens? I bought a two pack from the Co a couple of months ago. They were kind of on the small side, though. I was also thinking of checking out Sniders and see what they have to offer. Also, where do you buy your wings? Lebowski, in your wings pics, seems like you get them already cut up into pieces.

[Jeff Lebowski]

I buy my wings at Harmon's.

[kccougar]

I want to try chicken wings (orange sriracha gets the nod) on Saturday

:rockon1:

[kccougar]

First order of biz: where do you guys buy your whole chickens? I bought a two pack from the Co a couple of months ago. They were kind of on the small side, though. I was also thinking of checking out Sniders and see what they have to offer. Also, where do you buy your wings? Lebowski, in your wings pics, seems like you get them already cut up into pieces.

I usually buy my wings from Costco (Kirkland bag, frozen), but I have bought fresh wings from Snider's before. I didn't notice a significant difference between the two other than I didn't have to bother with thawing them.

[Flystripper]

:rockon1:

yup I am now the official wing man of the neighborhood due to the orange sriracha wing recipe. Soooooo gooooooood.

[CJF]

Just loaded up on some different John Henry rubs at a little bbq grill shop I found south of SLC. I am going to try the bourbon rub and the sugar maple rub. Both sound good and this weekend is going to be (mostly) about chicken.

Tell me more about this place. Including an address.

[TripletDaddy]

Tell me more about this place. Including an address.

Looks like this:



Approximately 700 sq foot store.
One single door for ingress/egress. Door has a large see-through shade decal on it.
Located in a semi-industrial business complex.
Owner's name is Keith (not Keith Stone) and he wears jorts with black shoes.
Stocks Big Green Eggs.
It isn't particularly well kempt, especially the back room behind the cash register.
Has this rad backyard faux fire gas pit in the middle of the floor.
Sells about 4 or 5 types of John Henry rub, as well as few other brands of rub.

http://casualbbq.com/

Address:
555 West 3900 South #A
Salt Lake City, Utah 84123

I would call him to see what he has in stock first. I told him to start buying the John henry apple rub and he said he would look into it. I bought some tri tip rub that he said was really good....Char Crust.

http://www.charcrust.com/products/

[TripletDaddy]

:rockon1:

oh, yeah baby. credit to kccougar for that recipe. looks too good to not try.

[TripletDaddy]

So I ended up with 4 small roast chickens from the Co (two Tupacs). Decided to spatch me some bird and make dinner.

First step, 5 hour brine to get fired up. Salt, pepper, garlic, oregano, onion., cold water.

Next up, Standard Ops: spatched their spines and guts, removed all ribs and left it really clean. Coated lightly with evoo. 3 rubs: Butt rub, John Henry Sugar Maple, John Henry Bourbon. I coated and rubbed both sides.

Heated the Traeg to 350 with mesquite, slapped the birds down, cooked for around 35 or 40, removed at around 160-165. Placed under broiler for around 3-5 mins to get the crisp locked and loaded, promptly removed, tented for 10-15, consumed mass quantities.

Notes:
1. Chicken quality was great...moist, tender.
2. Butt rub is good with chicken. I know the word is that butt rub is somewhat spicy, but I have used it several times now and not a single person has ever said anything, not even the puffy check.
3. Sugar Maple is amazing with chicken, also ribs. Probably tastes amazing with ham. It sucks rear end on beef, but I should have known better.
4. John Henry bourbon is awful. The smell is awful and the flavor is really lacking. The first bird I rubbed was covered in bourbon. MMM came into the kitchen and said something smelled really bad. That should have been enough of a warning right there. The chicken didn't taste great and we wound up dousing it with BBQ sauce. I will never buy that kind again.
5. 4 chickens is way too much unless you happen to be inviting Jake Blues to your meal. In our case, we didn't invite Jake Blues, so we had leftovers. I cranked out a chicken and bean burrito right now and unless I hear otherwise from someone here, I think I will have another.
6. Dos anyone have a fave poultry rub? After the success of Spade L, I'm tempted to go pick up some of their bird rub and try it, also. I really loved the sugar maple, too. That is great stuff for bird.

[Jeff Lebowski]

So I ended up with 4 small roast chickens from the Co (two Tupacs). Decided to spatch me some bird and make dinner.

First step, 5 hour brine to get fired up. Salt, pepper, garlic, oregano, onion., cold water.

Next up, Standard Ops: spatched their spines and guts, removed all ribs and left it really clean. Coated lightly with evoo. 3 rubs: Butt rub, John Henry Sugar Maple, John Henry Bourbon. I coated and rubbed both sides.

Heated the Traeg to 350 with mesquite, slapped the birds down, cooked for around 35 or 40, removed at around 160-165. Placed under broiler for around 3-5 mins to get the crisp locked and loaded, promptly removed, tented for 10-15, consumed mass quantities.

Notes:
1. Chicken quality was great...moist, tender.
2. Butt rub is good with chicken. I know the word is that butt rub is somewhat spicy, but I have used it several times now and not a single person has ever said anything, not even the puffy check.
3. Sugar Maple is amazing with chicken, also ribs. Probably tastes amazing with ham. It sucks rear end on beef, but I should have known better.
4. John Henry bourbon is awful. The smell is awful and the flavor is really lacking. The first bird I rubbed was covered in bourbon. MMM came into the kitchen and said something smelled really bad. That should have been enough of a warning right there. The chicken didn't taste great and we wound up dousing it with BBQ sauce. I will never buy that kind again.
5. 4 chickens is way too much unless you happen to be inviting Jake Blues to your meal. In our case, we didn't invite Jake Blues, so we had leftovers. I cranked out a chicken and bean burrito right now and unless I hear otherwise from someone here, I think I will have another.
6. Dos anyone have a fave poultry rub? After the success of Spade L, I'm tempted to go pick up some of their bird rub and try it, also. I really loved the sugar maple, too. That is great stuff for bird.

John Henry Apple Jerk Rub.

Steer clear of the Traeger chicken rub.