The summer is flying by, and it wouldn’t be complete without a little backyard grilling action. So the other night Jeremy and I made a little feast out on the grill, which consisted of the Barbecue Plum Spatchcock Chicken from my cookbook, Adventures in Chicken, his delicious grilled corn elote, and two cans of rosé (yep! They sell it in cans now, but you better be careful because it turns out there is a half bottle of wine in each can. Yikes!) We just sat out on the patio, put on some relaxing music, and enjoyed an insanely delicious and smokey bbq dinner. It was absolutely perfect, and much-needed since we’ve been remodeling our garage and have been keeping busy insulating it, hanging dry wall, and plastering said dry wall. There’s nothing like a good meal for a respite from DIY home construction!
I also have another how-to video to share with you guys from my youtube channel, and this one shows you how to spatchcock a chicken (a skill set every omnivore should have!) Yes, spatchcock is a weird word, but it is a useful preparation tactic for cooking chicken because it basically removes the backbone from the chicken, then flattens out the bird like an open book, which allows it too cook much more evenly and quickly, resulting in a speedy, delicious, and succulent chicken, rather than a lengthy, over-cooked one. This technique is especially useful for grilling, since instead of having to break down the bird into individual parts and then flip and turn each one, you can just leave the bird whole and flip it over in one movement (plus it looks pretty badass having an whole entire grilled chicken, as far as serving appearances go). To keep it from being to floppy, you spear it with two large skewers in an X shape to help stabilize it so it’s easier to handle and flip with grilling tongs, and I detail how to do that in the recipe below. I hope you guys enjoy it and that you make your own little cookout at home while the weather is nice, too!