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    First Spatchcock Chicken

    Posts: 127
    in EggHead Forum
    My first attempt at a spatchcock chicken. So damn good, it won't be my last.

    No time for brining this time, so skin wasn't crispy. Used Simon & Garfunkel rub in oil, under skin and on, raised direct, 375-400, about an hour, to get to IT of 150 on breast. Tented chicken for about 10 minutes before cutting. One chunk of apple wood, which was the perfect amount. Also, made a jus from Koji (link), which amped it up even more. Will be doing this cook again soon, maybe with Memphis Dust.

    One other fix will be the raised direct. If you notice in the picture, I set some fire bricks on the fire ring. As you can imagine, that didn't work too well, as they fell off a couple of times as I moved things around and added other food. Next time, will put my CI grate on fire ring, then fire bricks, then normal grate on top of that. Hoping that works better and doesn't change the cook too much.


    Cincinnati, OH
    Large BGE
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    Comments

    • Posts: 153
      Nice job. Just got done spatchcocking one for tomorrow....fridge drying til then.
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    • Posts: 2,339
      That's some lovely looking skin. I found that raising into the dome crisped up the skin nicely.
      -----------------------------------------------------------------------
      | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
      | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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    • Posts: 127
      Stormbringer said:
      That's some lovely looking skin. I found that raising into the dome crisped up the skin nicely.
      That's what I'm thinking. Along with a dry brine overnight in the fridge, I'm hoping for much better skin.
      Cincinnati, OH
      Large BGE
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    • Posts: 4,232
      Nicely done. 

      Firebricks worked just fine for me for a while before I bought the PSWoo2. 

      Spatch is such a fun cook. Can spice/rub in countless ways. It's also hard to screw up. 
      New Albany, Ohio 

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    • Posts: 6,629
      Great looking bird!!!  I agree if you raise it up it will crisp it up more... also point the chicken legs to the back toward the hinge where it's hotter and the dark meat will finish more in time with the white meat...  
      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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    • Posts: 14,831
      That looks and sounds great! I had not seen that Serious Eats article so I appreciate the link. It's Kenji, btw, not Koji. :) Nice guy, very helpful. 

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 127
      Carolina Q said:
      That looks and sounds great! I had not seen that Serious Eats article so I appreciate the link. It's Kenji, btw, not Koji. :) Nice guy, very helpful. 
      Thanks for the correction.  ;)
      Cincinnati, OH
      Large BGE
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    • Posts: 2,507
      Great looking bird. 
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    • Posts: 1,524
      edited March 2017
      Nice job, we think alike. I did the same tonight

      Northern New Jersey
       XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

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