All this spatchcock talk......

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Nick Prochilo

Chef Extraordinaire
Joined
Jan 4, 2005
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....got me excited! :oops: 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!
 
Bowhnter2 said:
[quote="Nick Prochilo Threw it on the grill, covered with a cookie sheet and 2 bricks.

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.[/quote]

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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