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  • The Chopping Blog

Summer BBQ Bash: A Cookout without the Cleanup

Posted by Andrea on Jun 22, 2018

Everyone loves a backyard barbecue, especially when you don’t have to do any prep, cooking or clean up! That’s why you and the whole family should join The Chopping Block for our upcoming Summer BBQ Bash at Lincoln Square on Sunday, July 8 from 4pm-7pm. It will be the perfect way to wrap up a holiday week!

Summer BBQ Bash

For one evening, we’re transforming our entire Lincoln Square location into a fun, festive, family-friendly barbecue. You'll enjoy dining on elevated BBQ classics, as you learn how to recreate the dishes at home with the help of our professional chefs. You'll travel from room to room, including our outdoor patio, tasting and learning all about the art of smoking, grilling and barbecuing.

To get your evening started, you'll be welcomed with an appetizer spread featuring Crispy Andouille Hushpuppies, Pickled Cocktail Shrimp and Green Beans, and Watermelon, Haloumi and Mint Skewers.

In just one night, you’ll learn how to make Pulled Pork, Beef Sliders, Beer Braised Brats, and Smoked Chicken Wings with White BBQ Sauce on our beautiful outdoor patio.

BBQ Bash Home Slider

That Alabama White BBQ goes so well with chicken, we're sharing our recipe with you now to get your taste buds excited. We'll serve it with wings, but try something different this weekend and slather it on Smoked Spatchcocked Chicken! 

Never heard of spatchcock? It's a fun word to say and really very easy to do. Spatchcocking is a technique used to essentially butterflying the chicken, reducing the amount of cooking time and exposing more skin so that it becomes crispier. Chef Sara Salzinski removes the backbone when she spatchcocks (but of course, cooks and enjoys the back with the rest of the chicken).


Our Owner/Chef Shelley Young prefers to leave the backbone intact for even more ease.


She demonstrates that technique in this video. 


Spatchcocked chicken works great in the oven or on the grill. 

Smoked Spatchcocked Chicken

Yield: 3-4 servings

Active time: 40 minutes

Start to finish: 2 hours 


One 3 1/2- to 4-pound whole chicken

1 tablespoon kosher salt

2 tablespoons dark brown sugar

2 tablespoons ancho chili powder

1 teaspoon smoky paprika

1 teaspoon ground cinnamon

1 teaspoon cumin seeds, toasted and ground

1 teaspoon onion flakes

1 teaspoon garlic flakes 

2 cups wood chips, soaked in water for at least 30 minutes 

  1. To prepare the chicken, unwrap it and be sure to take the bag of giblets out of the cavity. Turn the chicken so the meaty, breast-side is down on your cutting board. Using poultry shears, cut along both sides of the backbone and remove it. Using the heel of your knife, break the keel bone, which will help the chicken lay flat. Place the chicken on a parchment-lined sheet tray, breast side up. The chicken should lay flat. This technique is called
  2. To make the rub, mix together all of the spices until thoroughly combined.
  3. Generously season the chicken on both sides with the spice rub. Allow for the flavors to blend, refrigerated, for at least 2 hours but up to 12.
  4. Preheat a gas or charcoal grill with a two-zone fire, so one side is medium heat and the other low heat. Sprinkle the wood chips on the hot coals. Tip: If using the Big Green Egg, insert the plate setter and maintain a temperature of 350º to 375º.
  5. Place the chicken skin side down on the hot side of the grill, and cook until the skin is caramelized and crisp, 4 to 5 minutes. Flip the chicken over and move it to the cooler side of the grill. Note: If using the BGE, place the chicken breast-side up in the center of the grill.
  6. Close the lid to capture the smoke. Continue to grill the chicken until the thigh reads 165° on a meat thermometer, about 1 hour.
  7. Allow the chicken to rest for 10 to 15 minutes on a cutting board with a juice groove.
  8. To carve the chicken, remove the leg and thigh quarters from the chicken and then separate the legs from the thighs. Place on a platter. Remove the breasts, keeping the bones attached, and place on the platter.
  9. Generously slather with Alabama White BBQ Sauce, and serve.

Alabama White BBQ Sauce

Yield: 3 cups; 4-6 servings

Active time: 10 minutes

Start to finish: 10 minutes 


2 cups mayonnaise

2 tablespoons prepared horseradish (add more if you like more spice)

1/4 cup apple cider vinegar

2 tablespoons granulated sugar

3 teaspoons kosher salt

1 1/2 teaspoons black pepper

1/2 teaspoons cayenne pepper 

  1. In a medium-size bowl, whisk together all of the ingredients for the sauce. Use as desired.

If you'd rather wait and let our chefs handle the cooking, we don't blame you (again, that whole cleanup thing)! Get your tickets now for Summer BBQ Bash. Kids are welcome too, so it's the perfect opportunity to learn about and enjoy delicious food together as a family. In addition, this event is perfect for larger groups that want to get together and mingle, couples or anyone solo looking for some good food, fun and new friends. This one-of-a-kind event will satisfy all of your cravings for incredible barbecue this summer!

Topics: BBQ sauce, summer, spatchcock, chicken, barbeque, BBQ, Recipes, cookout

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