How to spatchcock a chicken for bbq

How to spatchcock a chicken for bbq

One way to give your guests a little WOW moment at the BBQ is to unveil a whole chicken direct from the grill. Here we will show you how to spatchcock a chicken like a boss.

What does spatchcock mean? Well a whole chicken is quite a large lump of meat, it has parts of different densities and bits that poke out. So the trick to ensure it all cooks at the same time and you don’t end up poisoning your guests is to spatchcock it. This means its basically making the bird more of a uniform shape so it cooks evenly with the added bonus that it actually cooks quicker!

Follow these simple steps and you will have a tender juicy bird every time.

Step 1

You will need

  1. poultry shears or strong kitchen scissors
  2. two long metal skewers
  3. a good rub
  4. ….oh and of course a chicken!

Step 2

  1. Turn the chicken over so the breast is on the board.
  2. Find the spine of the chicken from either end of the cavity.
  3. Using the poultry sheers, snip just to the side of the spine all the way up
  4. Repeat on the other side of the spine

Step 3

  1. open the bird and remove any nastys
  2. dry out cavity with kitchen towel
  3. DO NOT wash as this can spread bugs!
  4. With the heel of you palm lean on the breasts so they flatten to the board

Step 4

  1. Get on metal skewer and push all the way through diagonally
  2. Repeat with other skewer on the opposite side

Step 4

Liberally apply your favourite rub on both sides and massage into all the bird.

If you wanted to be really healthy you could have removed the skin at step 3

Step 5

Using the indirect heat method make sure your bbq is ready.

We used a three burner gas bbq with the far right full on and the middle on low and the first not on at all.

Place breast side down for about 20-25 mins then turn for another 20mins. Check with a meat thermometer that the thighs and breast are all around 75-80 degrees C and the juices run clear

Step 6

Transfer to a board and remove the skewers

Hold aloft and with much dramtic affect place in front of your guests!

That is how to spatchcock a chicken that is guaranteed to get the right results every time. You can also adapt this for other birds as well like pigeon or game, although the cooking time will be much less!

Not sure I try this with a turkey though, don’t think my poor old trusty BBQ would take it.


How to light a charcoal BBQ

How to light a charcoal BBQ

Your meat is ready, the drinks are chilling, the guests are on their way…but do you say to yourself “I dont know how to light a charcoal BBQ ” ?

If the answer is yes then this video will be just what you need to help you.



As we are just starting out on this delicious How to BBQ journey we haven’t had time to film our own video, but seeing this on Youtube allows us to give you the resources you need while you bear with us.


How to BBQ Sausages

How to BBQ Sausages

Whether you are using charcoal grill or gas grill you must know how to BBQ sausages while preparing barbecue dishes for you and your family and friends. In fact fresh BBQ sausages are not processed when you are ready to cook them. They must be prepared in advance so that you can cook them thoroughly before eating them. Your barbecue sausages should burst from inside with clear juices and crispy from their outside when cooked perfectly on any of the grills.

You can BBQ sausages in two different methods one is partly boiling the sausages before grilling them and the other is direct grilling the sausages. Both of these methods are briefly described here under to let you know how to BBG sausages.

Method 1: Direct grilling of sausages

This method can be used to cook sausages as soon as you make or buy them. These sausages can be stored in refrigerator for 2-3 days but if you want to retain them for long then they should be stored in the freezer.

In this method you should sear the sausages by placing directly on the grill to give them flavour and brown their skin at moderate temperature. You can brown or deep brown them by turning them frequently by tongs but their skin should not burn or blacken.

You can put and cover them on a spot on the grill where they can receive indirect heat before ensuring that they are perfectly cooked by using meat thermometer.

Method 2: Partly boiling the sausages before grilling

In this method before grilling the sausage links they are boiled for 10-15 minutes. This process, parboiling sausages, simplifies the grilling of the barbecue sausages by reducing their grilling time. You can keep them ready for grilling by parboiling them in advance.

For parboiling your sausage links you will have to put a heavy pan on your gas or charcoal stove and add water into the pan to cover the sausage links completely. In order to give unique combination of taste you can also use beef or chicken stock, wine or beer instead of water. You can use garlic, onion or any other seasoning of your choice, if you are using water for this purpose.

Then lower the heat once the water starts boiling and maintain its temperature to boiling point until the greying of the sausages.

The parboiled sausage should either be wrapped to store them in refrigerator before grilling them up to 2 days or grilled slowly to brown at a suitable spot on the grill. Frozen par-boiled sausages can be grilled even after 2-3 months.

In order to make all of their sides brown you will have to turn the links frequently on the grill using tongs. But tongs should be used carefully as they can puncture the sausages and juices inside them will spill away. In order to ensure proper cooking of the sausages you can use meat thermometer. Their internal temperature should be 65 degrees Celsius (150 degree F) if they are cooked with pork but if they are cooked with poultry then their temperature should not be less than 70 degrees Celsius  (160 degree F).

Thus barbecue sausages can be grilled at any type of stove, gas or charcoal.

An now you know two simple wholesome methods for how to BBQ Sausages