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View Full Version : Spatchcocked bird with wooster and rooster booster August 2009



SmokyOkie
08-07-2009, 09:18 PM
The Okette informed me that I was cooking chix tonight. She said she had thawed a whole Chicken and I could cook it any way I wanted, but I WAS cooking it.

I thought about it and decided to rely on the old standby, Rooster Booster w/ Wooster.

I spatchcocked it and weighted it because I didn't have time to brine it, and I knew it would have good density and moisture due to the weight.

Here's what happened:

Here it is spatchcocked and seasoned on the cut side:

http://i128.photobucket.com/albums/p190/dickeydoobbq/spatchcocked%20bird%20with%20wooster%20and%20roost er%20booster/HPIM2659.jpg

on the drum with my " Meet De Press" on it:

http://i128.photobucket.com/albums/p190/dickeydoobbq/spatchcocked%20bird%20with%20wooster%20and%20roost er%20booster/HPIM2661.jpg

After 20 minutes with the pres on it:

http://i128.photobucket.com/albums/p190/dickeydoobbq/spatchcocked%20bird%20with%20wooster%20and%20roost er%20booster/HPIM2664.jpg

And then, after the flip:

http://i128.photobucket.com/albums/p190/dickeydoobbq/spatchcocked%20bird%20with%20wooster%20and%20roost er%20booster/HPIM2665.jpg

Then on the platter 30 minutes later:

http://i128.photobucket.com/albums/p190/dickeydoobbq/spatchcocked%20bird%20with%20wooster%20and%20roost er%20booster/HPIM2668.jpg

On the plate with some cucumber salad and tommy toes:

http://i128.photobucket.com/albums/p190/dickeydoobbq/spatchcocked%20bird%20with%20wooster%20and%20roost er%20booster/HPIM2671.jpg

Then, the left overs:roflmaoha0::

http://i128.photobucket.com/albums/p190/dickeydoobbq/spatchcocked%20bird%20with%20wooster%20and%20roost er%20booster/HPIM2673.jpg

Butt Lover's
08-07-2009, 09:30 PM
Looks great. I had a whole chicken tonight with Rooster Booster, it was very good. I am going to have to order more soon!

Chargrilled
08-07-2009, 10:26 PM
my lawd!!!!:drooling::wow::drooling:

SmokyOkie
08-07-2009, 10:34 PM
my lawd!!!!:drooling::wow::drooling:

Aw shucks Trav, you don't have to call me that. :roflmaoha0::roflmaoha0::roflmaoha0:

PigCicles
08-07-2009, 11:04 PM
Nice chicken and plate buster. You always make em look good - even for chicken.

Bassman
08-08-2009, 08:05 AM
Great looking bird! I have one of those presses. Just never think to use it for something like that.

tomshoots
08-08-2009, 08:20 AM
:thumbs up:Good lookin' meal! The spatchcock method is one of my faves for cookin' a whole bird. Never thought of weighting it though. Might have to try!:drooling:

BigAL
08-08-2009, 09:51 AM
Tell me why you would want a big ol heavy weight on the meat? I honestly don't understand the concept.

I personally think it's BS like sear'n meat keeps the moisture in.

I'm look'n forward to a debate, I have no tests to back up what I'll say.....but it will be fun give'n ya heck about something.:msn-wink::roflmaoha0:

But serious......why? (yes again.):blushing:

SmokyOkie
08-08-2009, 06:02 PM
Great looking bird! I have one of those presses. Just never think to use it for something like that.


:thumbs up:Good lookin' meal! The spatchcock method is one of my faves for cookin' a whole bird. Never thought of weighting it though. Might have to try!:drooling:


Tell me why you would want a big ol heavy weight on the meat? I honestly don't understand the concept.

I personally think it's BS like sear'n meat keeps the moisture in.

I'm look'n forward to a debate, I have no tests to back up what I'll say.....but it will be fun give'n ya heck about something.:msn-wink::roflmaoha0:

But serious......why? (yes again.):blushing:

Al ya big porcelain banana, no one here would be surprised that you have a prollem understanding anything.:smack::roflmaoha0::misbehaving::roflmaoh a0:

The original spatchcocking method calls for the bird to be cooked in a pan in an oven (Irish in origin I think). When you do that, the bird will not brown evenly without some sort of weight on it to keep it from curling up. The same holds true for grilling. the added bonus is that be compressing the meat, it becomes more dense, and a good deal less likely to dry out. It also allows you to cook the skin crisper because the hot air in the grill only contacts the bottom side because the weight sits on top.

BigAL
08-08-2009, 06:14 PM
I only have a few minutes to be difficult, so here goes.:roflmaoha0:

If that is the case, then why not put weight on all meat? Kc strip will curl, won't it?:shrug:

I don't have time to be a turd right now, I gotta go. But I will test this oklahomo theory.(yes, I know...I've seen it elsewhere on the net.)

Put'n meat in a press, this isn't a panini.:smack: whats next, burn'n brisket before ya cook it.:roflmaoha0::roflmaoha0::roflmaoha0::msn-wink:

later turd.:thumbs up:

SmokyOkie
08-08-2009, 06:18 PM
If you cook a steak on a flat top, you should use a press.

morkdach
08-08-2009, 06:26 PM
looks good to me but where do ya git Rooster Booster w/ Wooster:shrug:

peculiarmike
08-08-2009, 07:46 PM
Wouldn't that be "MEAT The Press"???????? :roflmaoha0:

Dat boid looks awful tasty.

SmokyOkie
08-08-2009, 09:35 PM
looks good to me but where do ya git Rooster Booster w/ Wooster:shrug:

I am in the initial phase of marketing Rooster Booster. The wooster is Lea & Perrins Worcestershire suade that I rubbed it with before I seasoned it.

i experimented with adding "Wooster" (worcestershire) powder in the seasoning blend, but it didn;t function as well a I wanted.

if you want some Rooster Booster, I have it for $6/4.5 wt oz shaker bottle plus postage.

I will soon be having it blended and pkgd for me and the price will drop substantially.

crewdawg52
08-08-2009, 10:51 PM
Smokie......... I do yardbirds all the time like that on my BDS. Love the way they turn out... BUT....... have never thought of using a press! Next time, gonna use one! :sign0092: for the info!

flying illini
08-09-2009, 07:45 PM
I need to try the weight and the Booster. Thx

tectulsa
08-17-2009, 05:01 PM
The press works even better if it hot when you put it on the bird.

Jake
08-17-2009, 05:14 PM
oh man that looked good smoky.
al grilling a flattened chic under bricks is much more than a gimmick the weight cooks the chic evenly and presses almost all the skin on the grate making a crispy surface, just remember to wrap it in foil like smoky did or use a cast iron skillet, dang i was thinking of this for chow tonight but decided on beer can chick :msn-wink:

tomshoots
08-17-2009, 09:14 PM
I am in the initial phase of marketing Rooster Booster. The wooster is Lea & Perrins Worcestershire suade that I rubbed it with before I seasoned it.

i experimented with adding "Wooster" (worcestershire) powder in the seasoning blend, but it didn;t function as well a I wanted.

if you want some Rooster Booster, I have it for $6/4.5 wt oz shaker bottle plus postage.

I will soon be having it blended and pkgd for me and the price will drop substantially.

Dunno what's in it but I'm always up for tryin' new rubs. Gimme some info as to how to order?

:sign0092:

SmokyOkie
08-17-2009, 09:33 PM
Dunno what's in it but I'm always up for tryin' new rubs. Gimme some info as to how to order?

:sign0092:
Check your inbox.:msn-wink:

cowgirl
08-17-2009, 09:41 PM
Great looking feast Tim! I like the looks of your weight too. :thumbs up:

SmokyOkie
08-17-2009, 09:48 PM
Great looking feast Tim! I like the looks of your weight too. :thumbs up:

Why thank you Jeannie.

I love my meat de press.