The following posts were taken from the BGE forum. The date was July 4, 2000

Posted by Anthony Up North

In Reply to: Butchered Butterfly posted by Nature Boy (see below) on July 04, 2000 at 10:25:19:

Nature Boy,

A butterflied Chick is the first thing I did on my new BGE about two months ago. Since then I have done six or seven. It my favorite way to do a bird. Butterflied chicken has been my major success. Here is a Newbie's EGGsperience with butterfly. Excuse me if I'm repeating what most of you I'm sure already know.

My local friendly butcher showed me how to butterfly a bird. Awkward at first but then very easy. I use a sharp filleting knife (thin and sharp blade) I tried poultry scissors and didn't have as easy a time due heavier bone.

I start by laying the whole bird on its back. Pull out its neck. With the point of the knife make a two or three inch slit on each side of the neck, about one inch apart. (the backbone with obviously be in the center) Turn bird over on its breast. Then simply along the two slits from front neck to the butt of bird, one on each side of the backbone. Cuts will be parallel to each other and about one inch apart. Only difficulty here is some of the ribs may be thicker and so a little harder to cut.

Then as Cat says, turn bird over with the breast facing up and hit it rather hard it the heel of your hand to break the breast bone. Presto - you have a butterflied chick.

Now you can gently pull the skin away from the meat, being careful not to puncture or tear it, and put in your favorite rub. I then brush entire surface skin with olive oil. (front and back).

I like to cook it indirect (drip pan setting on fire-bricks) at about 270 dome, maybe basting it only one more time with olive oil at about the half way mark. I use apple chunks for a mild smoke. For a 3.5 lb bird, it takes about me 1 1/2 to two hours. Breast temp with a polder probe to about 165+.

I have tried putting water in the drip pan for extra moisture. W/O water seems to be a tad drier. But I plan to check a few more times both ways to be sure.

Today (07/23/2000) I'm going to attempt your Butterfly Chicken - I have your post and will attempt to follow the directions - any last minute advice? Your description carefully removes all the skin - do you just toss it away?

No! No! No! Do NOT remove the skin. I said lift the skin leaving it adhered to the chicken in certain places. Then carefully put your seasoning under the skin, trying not to tear the skin. I use Lowry's seasoning salt. But you can use plain pepper, salt and a bit of paprika.

Then baste the skin with oil, preferably, olive oil. That is what gives the skin its golden brown looks and crunchy texture. Do it Indirect at about 300 - 325 degrees. Lower is okay too except it takes longer.

Posted by Cat

In Reply to: Re: Butchered Butterfly posted by Anthony Up North on July 04, 2000 at 13:44:12:

Anthony Up North,

Nice description! Almost as good as watching someone do it.

Putting water in the drip pan doesn't actually add significant moisture to the air. It does shield the bottom of the bird from direct heat - because the water can't go over 212 degrees.

A metal drip pan with no water simply passes the heat of the fire through to whatever's cooking (although it will mediate the effect of hot spots somewhat). That's probably why the birds you've tried that way seem a bit drier.

I butterflied my Thanksgiving turkey last year, which worked very well - although I had some worries that it might not fit on the Egg!

Happy 4th -

Cathy

Posted by Nature Boy

Happy 4th!

I was chatting via email with Cat yesterday, and she was a big help is explaining how to butterfly a whole chicken. Well, last night, after working for 16 hours on the computer, I went up to butterfly Mr. Chicken. I figured it was simple enough....just cut with kitchen shears on each side of the backbone, remove backbone, and crack it so it lays flat.

Halfway through the first cut, I realized I was cutting the breast side of the bird instead of the backbone. I said a few words, and chucked the partially cut bird into the brine, and went to bed. This morning, I emailed Cat, and she said to go ahead and cut the whole bird in half, and cook the two halves.

That is the plan. Will rub with something good, and try Cat's plan of 90 minutes direct at 270. Last part of the cook skin down. Look forward to trying this different method of cooking a whole bird. Thanks Cathy.

Cheers
NB

Posted by char buddy on September 10, 2000 at 12:51:39:

Gfw, As usual GFW your stuff looks good, but I got a darker, crispier looking bird. I kept the temp closer to 350-400 and I put a pepper paste under the skin. It is an outrageous chicken.

Posted by char buddy on September 10, 2000 at 14:07:52:

Gfw, I threw maybe 1 tbs of peppercorns into a mortar and ground them up. The I added 1 tsp of oregano, 2 tsp basil and maybe 1/2 tsp of salt. Then approximately 1/4 cup of olive oil or just enough to create a thick mass.

Pictures

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