On 2025-07-27 10:11 p.m., Ed P wrote:
On 7/27/2025 7:22 PM, Dave Smith wrote:
It was fantastic. I don't know why spatchcocked chicken always tastes
so good but we always like the way it turns out. We have a good
system. I am expected to remove the spine and smack that sternum down
and then maybe to the marinade and then my wife cooks it. It is a
winning combination.
Maybe the best part of the meal was the grilled corn.
When buying a grill, one of the most important features was a
rotisserie. Well, it was until I made a spatchcocked chicken. So
simple, so good! I get at least four servings from one.
We had a lot of great chicken cooked on the rotisserie. Then I tried spatchocked. Damned if I know why they are always so good, My wife
doesn't like to rip out the spine and whack the sternum, but I do that
for her she will do the rest of the prep and cooking.
Grilled corn in far superior to other methods.
I have not boiled corn since the first time I tried grilling it. I did
try nuking it a couple times but I went back to grilling. I am still
indebted to whoever it was here who told us about lime juice and chili
powder instead of butter salt and pepper.
--- SoupGate-Win32 v1.05
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