Quote:
Originally Posted by Hydro
Pork... And its un-flippin-real 
Lots of good stuff up there at Gillis, good folks too ...
As far as the chicken, cut the back out of it about 1" wide down the center. Flex it open, till the breastbone crunches a bit and cook 30 mins each side at around 375 ... I like to do the back side first, then flip to breast side down ... Good stuff  |
I'm going to have to try that sausage out and I love to spatchcock chicken. I agree with you....that's the only way I cook them now.
Looks great !!!