Grilling, Baking, Innovating: The importance of maximizing surface areas to drive growth
On Grilling: As we get ready for more barbecues this upcoming Fourth of July weekend, grill masters will be putting all sorts of proteins and vegetables over an open flame. My family is no exception, although we have been eating less red meat consistently. Our menu consists more of chicken, fish, and vegetables. And one of my favorite ways to cook chicken on the grill is to spatchcock it.
According to Saveur, “the term “spatchcock” is rumored to be a 17th-century shorthand for “dispatching the cock”, d. meaning to open a chicken carcass in order to cook it. This technique involves splitting the chicken by removing the backbone so you can flatten it, resulting in crispier skin and even, quicker cooking.” (How to Spatchcock a Chicken)
The reason spatchcock works so well is that by flattening the chicken, you make it uniform in size, and therefore it cooks faster and more evenly.
Spatchcocking increases the surface area of the chicken exposed to heat.
There’s a variation of this preparation which is called Brick Chicken, and as its name implies a brick is…
