Did my first spatchcock tonight. Did a lot of reading prior. Direct? Indirect?
I like doing a lot of I directs so I stuck with what I knew. Grid at the felt line. 400 degrees. Took about 45 minutes then left it in and shut it down. Was about 10 degrees below required temp and SWMBO was not home yet. Took it out about 20 minutes later.
Best and moistest chicken ever. Leg bines actually pulled out. Thighs slipped off the back. Great flavour. I put the chicken rubbed with homemade blend in the fridge for 5 hours prior to the cook.
Oh yeah the skin was rendered and crispy. Not gummy which is what I was afraid of happening.
Winnipeg based BBQ sauce company.