On Fri, 19 Oct 2007 18:58:22 -0700, "Kent" wrote:


"Default User" wrote in message
...
Dave Bugg wrote:

Guv Bob wrote:
I nose it ain't REEL barbeque, butt that's awl I got raht now....

So tell me this hyur....

How's the best way to grill it without taking the skin off first? I
bin cooking it on low for 45-60 minutes and keeping a spray can of
water handy to keep the far down. Must be a better way summers.

Spill yore guts, boys!

Spatch-cocked (butterflied), grill temp at the grate about 325F. Flip
halfway through the cooking process.

I usually leave the bird whole, and smoke-roast with indirect heat on
the Weber kettle at fairly high temps. For gas, I guess turn off one
side or whatever.



Brian


On the three burner Weber you can cook indirectly. Chicken is so tasteless,
however, that it needs charcoal and wood in addition to whatever else you
season it with. I've never spatch-cocked. I'm sure it is a great way. The
term spatchcock sounds pretty obscene. I'm going to try it.

Kent


If that term is not up to stuff, use 'Butterflied'.

Harry