The Texas BBQ Forum

A 6 lb bird lathered with olive oil and rubbed with Clucker Dust



Glazed with SB Chipolte sauce
Yea I like me butter



And for dessert
Sunset off our deck



Bill

Very nice looking yard bird, beautiful sunset and you like your taters like I do

Ric G.

of all my sauces, I am ADDICTED to Suckle Busters Chipotle Sauce the most - - - my Spatchcock didn't turn out near that purdy - - - that one is perfect

when we lived in the Hill Country we spent many a evening on the front porch watching Old Sol disappear

Beautiful bird & sunset


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Twitter handle @bsooner75

Really nice cook, chicken just right, nice plate and sunset. Thanks for this post enjoyed. CF

Thanks all
I never heard of spatchcocking a bird till I joined up here.
I used to do the beer can thing until I took you'll suggestion and started spatchcocking em
Once you spatchcocked you never go back
This bird I used a scissors...cutco....to cut out the back bone. I think I got the idea from OUP . Scissors ezyer then a knife.....and a whole lot less dangerous

I did a simple brine of 1 cup kosher salt 1/2 cup brown sugar and just enough water to cover the whole bird
Set her in the brine at 6am and removed at 3 pm.

one thing I've learned......for a really moist bird ....do not lift the skin anywhere to try to get oil or seasoning under the skin. The skin keeps all the moisture in.
Brine her, lather her up, rub her down and you should be good to go .

Talk with y'all in about a week. Heading out to do some fishing on the left coast..Pacific

Bill

I'm gunna try that way this summer. Would it still taste good if injected with apple juice.

Russ

Great looking bird, gorgeous sunset. Memories to be savored!

Good looking bird right there.

Outstanding bird Bondo- taste buds did happy dance

Don't inject Russ - just brine like Bondo did and you will have a moist bird then do a happy dance.

Thanks egghead, how you get that moniker?? Lol.


Russ