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1st Spatchcock Chicken

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TaylorCR
TaylorCR Posts: 34
edited February 2012 in EggHead Forum
Cooked my first spatchcock chicken on the egg last night.

Turned out nicely.  Great taste & flavor, super moist.  Skin was cripy but not as crispy as I thought or would have liked. 

Left uncovered in the fridge for 24 hours, rubbed down with John Henry - "Arkansas Kickin Chicken" & JH - AppleRub.  Tossed a few chunks of apple wood on for a little smoke flavor. Cooked @ 375 for only about 50 minutes.  I was surprised how quickly it cooked.  I figured it would take closer to 60-70 minutes.

I raised by grill with a couple of pavers...which was also a first.

Only thing I would do different would be let the bird sit uncovered for 36-48 hours - as Ive read this can help make the skin a little crispier. 

Here you go
image

image
I stole two Charolais heifers ...


Little Rock, Arkansas

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Comments

  • travisstrick
    travisstrick Posts: 5,002
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    Judging from the pics, I'd say it really happened. Looks good.
    Be careful, man! I've got a beverage here.
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  • Mickey
    Mickey Posts: 19,674
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    24 hours is good. Did you put any oil on it?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • TaylorCR
    TaylorCR Posts: 34
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    no oil...
    I stole two Charolais heifers ...


    Little Rock, Arkansas

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  • Chubbs
    Chubbs Posts: 6,929
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    I put mine in the fridge for a max of 24 hours. Usually less because of lack of time. Then I rub down with good EVOO and my rub. Cook raised direct and the skin is crispy. This past time i even basted over the rub with a mild BBQ sauce the last 15 minutes and it was still crispy. Oil is the key I think... along with allowing the skin to dry in fridge.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Mickey
    Mickey Posts: 19,674
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    In looking at the picture I am higher than you in the dome. That may have something to do with it. I also sauce at the last 10/15 min's and still have good skin.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • TaylorCR
    TaylorCR Posts: 34
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    In looking at the picture I am higher than you in the dome. That may have something to do with it. I also sauce at the last 10/15 min's and still have good skin.
    Yea my top grate was barely above the the gasket... how much higher is your setup ?
    I stole two Charolais heifers ...


    Little Rock, Arkansas

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