Lemon/Herb Roasted Spatchcock Chicken

[alec coxe]

yes,it took me two days to clean it ;and I tried everything .I was making a fried rice dish and the oil just stuck to the griddle ..I toweled ,then scraped ,then sos pads ;also tried to burn greese off ..Not fun

[rpg421]

Any body using a Blackstone Griddle?

[bbqLuv]

Wow, and thank you
fzxdoc commented
January 19, 2021, 06:02 AM
Steve B , check out this video: https://www.youtube.com/watch?v=h97l...ature=youtu.be

[MBMorgan]

Har har har?

[bbqLuv]

How Bazaar to forget the PBR, and the emotional scar after coming so far.

[Troutman]

Except he forgot the PBR, that's why I can't give him a star !!!

[bbqLuv]

You done Good, as a Griller should.

[thptrek]

This turned out fantastic. Flavors were great. Meat was so flavorful.

[RonB]

. . .

[RDSBandit]

...

[TripleB]

About 3/4 chimney of charcoal. Vent settings were wide open on top and bottom. The temp was around 325 d. I don't think I'll do the wood split again. It did add some smokiness, but I found it did not really compliment the lemon/herb flavor. The bird did come out very moist.

[JakeT]

I like your setup with the log there. Did you put a full chimney's worth of lit charcoal in? What were your vent settings and what temp did it run at?

The cook looks delish I was thinking about doing a spatchcocked chicken on my PK this past weekend

[Smokin' Hole]

Whoa, what the heck happened?!? I log on about once a month to get the spatchcock recipe and found this thread. I never gave it a thought to derib because I have never have had a failed cook yet. Maybe next time. Okay, off to the Yoder 640. I can hardly wait for the goodness to come. Thanks for the thread.

[holehogg]

Ever since the Doc ☝posted the link I also remove the breast bones (deboning the whole bird is just to much of a mission). As you mention it is so much easier for serving. Like your style on the bird it looks so good. Great job all round Sir.

[Steve B]

Thanks Kathryn fzxdoc