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First spatchcok chicken

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Comments

  • Solson005Solson005 Posts: 1,907
    Looks good! Spatchcock is one of the main reasons I bought the small egg, being able to take a cheap chicken and make it taste that good for a few people all while traveling.. I have tried smoking it before, but after doing it raised direct once thats my go to method. I have found a small handful of cherry chips works wonders for the taste and the color of the spatchcock'd bird. 
    image
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • bbqlearnerbbqlearner Posts: 736
    edited July 2013

    +1 on raised direct. I like my chicken bathed first as well (brined) :D

    Makes it more juicy

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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  • MrCookingNurseMrCookingNurse Posts: 4,128
    Anyone use a maverick on the chicken or just thermapen the chicken after so long??


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • I do mine raised direct at 375. Usually thermapen after about 45 mins.
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
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  • michigan_jasonmichigan_jason Posts: 1,299
    Always leave the bird uncovered overnight in the fridge, I also will turn it over at the end of the cook and let the skin side get a little direct heat. Seems to produce great results. Another thing I have done is a little garlic butter spray or mop, then cornstarch and let her roast.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

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  • yzziyzzi Posts: 1,793
    I throw the maverick in nearly all to temp cooks. Takes the guess work out of when to check.
    Dunedin, FL
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  • JRWhiteeJRWhitee Posts: 2,619
    Once you go Spatch you never go back!

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • MrCookingNurseMrCookingNurse Posts: 4,128
    JRWhitee said:

    Once you go Spatch you never go back!


    This sure beats shoving a can up its rear!!


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • JRWhiteeJRWhitee Posts: 2,619
    Once you go Spatch you never go back!

    This sure beats shoving a can up its rear!!

    :-O
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • MickeyMickey Posts: 16,420
    Anyone use a maverick on the chicken or just thermapen the chicken after so long??

    Just thermapen after about 50 mins for the first check.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • jaydub58jaydub58 Posts: 1,616

    I have been using an Oregon Scientific remote thermo, which is food temp only.  It just gave up the ghost, so I'll be using my Maverick.  

    That's the kind of cook I like to do from the living room in front of the 50" flat screen!

    John in the Willamette Valley of Oregon
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  • Much better than my first attempt!  Looks great!

    Dave
    no, not -that- one!
    KI4PSR
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