For those who have struggled through a cold winter, there is nothing more pleasing than witnessing the first signs of spring. The ability to go outside without multiple layers of clothing and enjoy the warmth of the sun has to be a highlight in any barbecue lover’s day. The season isn’t far off now. The trees are beginning to bud. Songbirds are beginning to move back into the neighborhood. Daffodils and crocuses are breaking ground and showing a hint of color. The best sign of all, of course, is when the snow disappears completely, and the warm weather settles in for another season of barbecuing and grilling.
Even though the Memphis Wood Fire Grill can function in winter conditions we all know spring is the signal for barbecue aficionados to become fully integrated in the pleasure and experience of outdoor cooking. We wouldn’t want it any other way. In order to prepare ourselves for a problem free barbecue season, it is always best to focus some spring attention on our Memphis Wood Fire Grill. Regular cleaning and maintenance of our Memphis will only serve to enhance the cooking process. It’s like your car. Keeping your Memphis in prime condition will require a seasonal tune-up. But, unlike your car, the Memphis is user friendly and can be maintained by yours truly. To see how easy a process the maintenance protocol is check out this link.
Now that spring cleaning is out of the way it’s time to fire up the grill and get going. We’ve prepared a simple spring meal menu with links to all the recipes.
How to Spatchcock a Small Chicken
For juicy roast chicken, spatchcocking is the way to go. All you need is a pair of good kitchen or poultry shears:
- Turn your whole chicken over, so the breast side is down, with the chicken legs closest to you.
- Insert your scissors and cut along the backbone on either side to remove it.
- Now flip the bird over and, using the palms of your hands, press down firmly along the breast bone to flatten the chicken out. It should appear to be knock-kneed now (like the picture below).
You are now ready to proceed with this recipe for Roasted Spatchcocked Chicken & Herbed Butter found here. Or even simpler, apply your favorite rub to both sides of the Spatchcocked chicken smoke it at 225 F for 1 ½ hours. Coat the chicken with your favorite BBQ sauce and crank the heat up to 375 F and bake with the lid down for another 45 minutes. The chicken is done when the temperature reaches 170 F (in the breast meat). The added layer of smoky flavor makes this spatchcocked chicken dish hard to resist.
Add Some Sides and You’re Done!
Here are a few suggestions to round out your meal.
Either Rosemary Potatoes or Memphis Oven fried Potatoes provide the starch while Grilled Romaine and Tomato Salad will impart a bit of tang when lightly dressed with lemon juice and oil. The slightly charred flavor of the romaine adds punch plus … this salad can be done on the grill in minutes. When timed properly, the chicken, potatoes and salad will be ready to come off the grill at the same time.