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my first spatchcock
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SeahawksEGGHead
Posts: 289
in Poultry
So my wonderful wife brought home a whole chicken last night and told me to have fun. (I think she meant cooking... I'm not sure yet.) So I plan to spatchcock it. Looks like the consensus is raised direct at 375-400. No drip pan is a little concerning. I'm concerned about flare ups, and some have suggested it causes a bad smoke flavor. Any thoughts? Should I not be concerned, and just do the NakedWhiz method?
Comments
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400 raised direct no pan. Do it. You will never go back. Even my holiday turkey is now done this way. 1000 forum threads can't be wrong!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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good point, @Thatgrimguy.
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Do it...it's amazing.
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If your concerned about drippings take a medium aluminum pan and fill it with potatoes, celery, and other veggies and place it underneath. It's amazing tooLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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any suggestions on home made rubs? I was planning on something simple, like EVOO, S&P, garlic and onion powder, maybe some sage or rosemary...
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KISS...I haven't had a bad one yet...I personally like DP Red eye.
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Your going to try so many in the future you might as well just start with what ou mentionedLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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