Tonight\'s Dinner - Spatchcock Chicken

Smokin Tiger

Inspired by NoVA Bill, I decided a spatchcock chicken would be good for dinner tonight. Cooked this one direct at 400 with a few sausages for lunch tomorrow.





Also grilled some romaine lettuce and tomatoes..





Turned out pretty good...

SGT BBQ

Looks good.

lowercasebill

looks perfect but you need a honesuki to butcher the bird :evil:

Misippi Egger

Looks scrumptious, Tom. :woohoo:

Did you cook direct or indirect?

Did you turn it skin-side down at any point?

Smokin Tiger

bill,

No doubt! :laugh: :laugh: A Honesuki will be in my possesion or on order by June 1st. The chickens will be very afraid....

Smokin Tiger

Misippi Egger

I cooked it direct on the top level of my adjustable rig at 400. I did not flip it. I do not always get the very crispy skin some seek, but it was very tasty.

Canugghead

Looks very appetising! May I ask if the grid is about couple of inches above the gasket? I have two sets of carriage bolts, 4" and 6", for raising the grid, still experimenting with different heights for raised direct cook.

Smokin Tiger

Cannughead,

The grid is raised above the gasket line a couple of inches. I use one of the adjustable rigs that TJV sells here:

http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226

The quality and service are fantastic and it really increases the capacity and flexability of your egg.

Canugghead

Thanks Tom, yes I've read nothing but praises for TJV's gears. Trouble is I'm in Canada and shipping, customs etc. add up...may be one of these days I'll take the plunge. For now I make do with two sets of carriage bolts, nuts and fender washers...even rigged a three level setup for beef jerky, not as elegant but works.

Smokin Tiger

I used firebricks and an old weber grid for a while. The food can't tell. :laugh: :laugh: The rig is cool and does save some time though...

egger66

Nice I almost did one tonight...now I wish that I had!

NoVA Bill

Wow, looks great.

Mine didn't crisp up like I wanted but tasted great - see lengthy post in original post.

Need to go direct - no doubt about it. Maybe a Woo2 or some bricks are in order.

tjv

holy smokes, nice looking grub. Let me suggest, next time start the bird skin side down for 10 minutes or so. Just keep an eye on it, so the skin does not burn. You can grab it by the leg ends to flip skin side up, kinda built in flipper/tongs. On the back end of the cook, you can flip the bird skin side down again to crisp the skin more. Careful, if flipping with the legs, cause the dark meat can separate from the white.......not that I'm speaking from experience or anything....LOL.

Looks like the rig has seen some good action. t

NoVA Bill

Not to highjack Smokin's post, I'm now looking at ways to get a raised direct "burn" on the next bird.

Looked at the woo2 but geez that's a lot of money. Maybe another fire ring or some bricks to elevate the grill to the lip/gasket level.

Thanks,

Smokin Tiger

You can pick up a 2nd round grill and a three fire bricks at Lowes for probably about 15 - 20 bucks. Place the fire bricks on edge and the 2nd grill on top of them. I think I used two firebricks broken in half.