All this spatchcock talk...... - BBQ Central

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Old 01-13-2008, 07:24 PM   #1
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All this spatchcock talk......

....got me excited! So I spatchcocked a chicken, marinated it in Goya Mojo marinade then rubbed it down with Wittdogs rub! Threw it on the grill, covered with a cookie sheet and 2 bricks.

I also found 3 steaks in the freezer and grilled them just before 1/2 time. These were rubbed down with fajita rub sent to me by sapo! Good stuff.

I also found our old bread machine last week and I have been playing around with it. I thought it took a $hit last night, but after a little tlc this morning, I brought it back to life. I made a loaf of Raisin Bran bread to go with dinner.

Not a bad little 1/2 time meal and the second 1/2 of the game was great! Lets go Giants!
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Old 01-13-2008, 07:25 PM   #2
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great lookin grub as usual Nick! I'd eat that
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Old 01-14-2008, 03:36 AM   #3
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Looks great Nick! I love Mojo!
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Old 01-14-2008, 05:57 AM   #4
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Great job Nicky!
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Old 01-14-2008, 06:39 AM   #5
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Nice Job Nick
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Old 01-14-2008, 06:40 AM   #6
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chicken looks great
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Old 01-14-2008, 07:45 AM   #7
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Mojo is real good looks great Nick
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Old 01-14-2008, 08:05 AM   #8
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If beef and seafood is Surf & Turf this must be Barnyard & Turf Looks like a real good half time meal Nick.
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Old 01-14-2008, 03:53 PM   #9
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Fine looking meal Mr. P.
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Old 01-14-2008, 05:57 PM   #10
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Re: All this spatchcock talk......

[quote=Bowhnter2]
Quote:
Originally Posted by "Nick Prochilo Threw it on the grill, covered with a cookie sheet and 2 bricks.
[/quote

I have not seen this before so am curious Were you cooking direct or inderect, and at what temps?
I assume it is to hold heat and crisp skin/cook from top too.
Helps to cook the bad boy a bit faster. That 5 lb bird was done in 40 minutes. The cook was half direct, 1/2 indirect. Cooking temp was around 350*.
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