Spatchcocked Chicken

[Snakebite]

To celebrate my dad's 74th, he asked me to smoke a whole chicken & a cigar with him this upcoming weekend.  He left out the beer part because he doesn't drink, but I'll have it covered. 

I previously only used the tried and true beer can method, but over the past year have navigated over to spatchcocking that chicken, and spatchcocking it good.  My method:

Pre-heat the egg to a steady 225-235°

1. Take some scissors, cut out the spine.
2. Flip the bird over, and firmly press down on the breastbone until it breaks.
3. Dry the skin w/ a paper towel.
4. Lightly drizzle and spread olive oil all over the bird, making sure to enjoy massaging the breasts.
5. Sprinkle some salt, pepper, garlic powder, a dash of bbq rub, cayenne pepper, and rosemary or thyme.
6. Throw it on indirect heat with the legs towards the flame and leave it alone for 3 hours.
7. When you get to the 160° internal temperature, start basting with melted butter (I put a little BBQ rub in the butter)
8. Reach 165-170° internal temp and remove from the grill.
9. Let rest, loosely covered for 45 mins to an hour.
10. Carve that bad girl up and serve.

[Snaggletiger]

To celebrate my dad's 74th, he asked me to smoke a whole chicken & a cigar with him this upcoming weekend.  He left out the beer part because he doesn't drink, but I'll have it covered. 

I previously only used the tried and true beer can method, but over the past year have navigated over to spatchcocking that chicken, and spatchcocking it good.  My method:

Pre-heat the egg to a steady 225-235°

1. Take some scissors, cut out the spine.
2. Flip the bird over, and firmly press down on the breastbone until it breaks.
3. Dry the skin w/ a paper towel.
4. Lightly drizzle and spread olive oil all over the bird, making sure to enjoy massaging the breasts.
5. Sprinkle some salt, pepper, garlic powder, a dash of bbq rub, cayenne pepper, and rosemary or thyme.
6. Throw it on indirect heat with the legs towards the flame and leave it alone for 3 hours.
7. When you get to the 160° internal temperature, start basting with melted butter (I put a little BBQ rub in the butter)
8. Reach 165-170° internal temp and remove from the grill.
9. Let rest, loosely covered for 45 mins to an hour.
10. Carve that bad girl up and serve.

I may be old, but I'm pretty sure it just moved.