Another Spatched Chicken Last Night

sprinter

I saw rays post about his spatched chicken last night so I thought I'd add my two pennies about the one I did. My technique is pretty much the same but mine had flavor throughout the meat. I didn't do anything fancy at all, just rubbed it liberally with Montreal Chicken Seasoning, both sides. I did this about 30 minutes before putting it on the egg. I only put it on the outside, not under the skin, but I did take a knife and puncture the skin in about 20 or so places. I started the egg and let it get to about 200 and threw on the bird, I used a raised grid to add a little bit more distance between the fire and the bird. I let the temp climb slowly to about 375 (20 minutes) and cooked it a total of about 75 minutes. I do turn my birds during the cook, usually flipping it over 4-5 times. The last couple of times I add some barbeque sauce to the bird as well. I think that flavors the bird more than anything but a combination of the Montreal and the sauce is the best flavor in my opinion. Also, flipping the bird gives me a feel for how well done it is. If it "feels" right, its done. Bird came out tender and juicy and I made sammiches with the leftovers for this weekends river trip. Cant wait for either of those, the trip or the sammiches.[p]Troy[p]Troy

RayS

sprinter,[p]Your method looks like its worth a try next time.[p]rays