Comments on: How to grill whole poultry? One method is to ’spatchcock’ it. But I’ve discovered a new way. http://www.sizzleonthegrill.com/blog/2009/06/26/the-great-debate-cooking-dark-white-meat-the-solution-is-to-spatchcock-chicken-other-poultry-or-is-it/ Grilling, smoking, barbecue, BBQ, Bar-B-Que, food, tailgating, outdoor cooking, recipes, tips, helpful suggestions, sizzle on the grill, charbroil, char-broil, infrared, turkey fryer, lowe\'s, home depot, sears, CB, family, blog, comments, guest chef, marvin woods, kris koetke Thu, 09 Sep 2010 18:54:31 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: CB http://www.sizzleonthegrill.com/blog/2009/06/26/the-great-debate-cooking-dark-white-meat-the-solution-is-to-spatchcock-chicken-other-poultry-or-is-it/comment-page-1/#comment-570786 CB Tue, 14 Jul 2009 20:59:59 +0000 http://www.sizzleonthegrill.com/blog/?p=6802#comment-570786 Used kitchen shears to cut through the chicken on both 'sides' beneath the main part of the breast meat - trimming off some of the breast bones. Then opened it up like a 'clam shell.' I used the shears to cut into the center and removed a small portion of the neck. In the post I saw online (still can't remember where - if someone knows let me know so I can give them credit for the idea!) they grilled the chicken like that - just one big long piece connected in the center. But that doesn't solve the dark meat vs. white meat cooking time and temperature issue for me. I decided this did. I suppose you could cut the quarters in half, but I like the idea of presenting the bird with the breast and quarters cooked and re-assembled so it kinda looks like a fully roasted bird. Used kitchen shears to cut through the chicken on both ’sides’ beneath the main part of the breast meat – trimming off some of the breast bones. Then opened it up like a ‘clam shell.’ I used the shears to cut into the center and removed a small portion of the neck.

In the post I saw online (still can’t remember where – if someone knows let me know so I can give them credit for the idea!) they grilled the chicken like that – just one big long piece connected in the center. But that doesn’t solve the dark meat vs. white meat cooking time and temperature issue for me. I decided this did. I suppose you could cut the quarters in half, but I like the idea of presenting the bird with the breast and quarters cooked and re-assembled so it kinda looks like a fully roasted bird.

]]> By: CBinSC http://www.sizzleonthegrill.com/blog/2009/06/26/the-great-debate-cooking-dark-white-meat-the-solution-is-to-spatchcock-chicken-other-poultry-or-is-it/comment-page-1/#comment-570782 CBinSC Tue, 14 Jul 2009 20:04:47 +0000 http://www.sizzleonthegrill.com/blog/?p=6802#comment-570782 CB: In the pic above, it looks like the front view of the breast and the rear view of the qtrs. Did you cut parallel to the backbone on both sides and removed it? CB: In the pic above, it looks like the front view of the breast and the rear view of the qtrs. Did you cut parallel to the backbone on both sides and removed it?

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