BBQ - Spatchcock Chicken

Set up your grill for indirect grilling.

You need a whole chicken, place it on its breast.  Starting from the neck, make a long cut down one side of the backbone to the tail.  Make another long cut down the other side of the backbone.  Remove the backbone and discard or save it for stock.

Fold the chicken open like a book, skin side down.  Use a paring knife to cut along each side of the breastbone.  Run your thumbs along both sides of the breastbone and white cartilage, then pull the bones out.  The chicken is now spatchcocked.

Lightly coat the chicken with olive oil and season with your favorite rub or seasoning salt and pepper.

Grill the chicken skin side down for about 15 minutes and then turn it over to finish grilling it.  The chicken should reach at least 165 degrees.  Use a thermometer to check to see if it's done .  Place the thermometer in the thickest part of the chicken being careful not to hit a bone.

You can wrap the wing and leg tips in foil if you like.

This is some good eating!

BBQ - NECESSARY UTENSILS

UTENSILS ACT AS AN EXTENSION OF YOUR HANDS WHEN YOU'RE GRILLING.
Always protect your hands by using hot pads, silicone gloves, long-handled tongs, spatulas, and brushes etc.

Many tools are made for the grill with heat-resistant handles. These materials shouldn’t transmit heat; still, be careful handling tools over the hot fire.

LONG-HANDLED SPRING-LOADED STAINLESS STEEL TONGS
Spring-loaded means that they open automatically, and you squeeze to close them on the food.  If you don’t have spring-loaded tongs, you have to open and close the tongs,

Designate specific tongs to use on meat, fish, or vegetables, as the tongs can transfer residue and char from one food to another.

Color-coordinated tongs are good for using on cooked and uncooked food.

LONG-HANDLED REGULAR SPATULA
Spatulas are the second-most important grilling tool; used to turn fragile foods.  Get several sizes and shapes of spatulas.

LONG-HANDLED FiSH SPATULA
Spray the spatula with nonstick cooking spray so it won’t stick, even to glazed foods.

THERMOMETERS
Digital readouts are faster than a dial and a most accurate way to check doneness of meat, poultry, and seafood. It’s always helpful to have more than one thermometer.

SILICONE BRUSHES
Silicone brushes and mops have the advantage of being easy to clean. They are dishwasher-safe and won’t rust or corrode.

LONG-HANDLED FORK

CHEF’S KNIFE

PARING KNIFE

CUTTING BOARD

BBQ - HAPPY FATHER'S DAY

Happy Father's Day to all the father's taking care of business! Hope you have a great day and I'm sure you're going get the grill going to do some bbq :)

So check out my blog on Steak and my blog on Steaks and The Four-Finger Thermometer ENJOY!