Failed Spatchcock

ThunderBunny

Tough Night for spatchcocking


I followed the Whiz's instructions to the "T" and darned if this bird didn't come out undercooked. I was getting inconsistent readings on my ThermaPEn, which leads me to believe I wasn't testing in the proper places.
Back on the saddle today though with my first attempt at wings and pizza!

Leggo My Eggo

I always cook mine to 165 in the breast and it all comes out fine.

Ripnem

Looks like you could have flipped it for another 15 min or so and you would have nailed it.

400* Raised grid? It's a great chicken set-up.

LFGEnergy

Looks like you just took it off too early! Also, as newbys we like to open the top and look. RESIST THE URGE :laugh: !

You will get it. A few cooks and you will have a better feel for how egg cooks. Forget the time, always cook to temperature (a mantra of this forum) and you cant go wrong .

Best toy I bought was the remote temperature probe. I would be making chicken shoe leather without it!~



Dave in Keller, TX

Mickey

As I said earler: The spatchcock gods are doing ribs and not takeing care of chicken this weekend :(

ThunderBunny

Everyone keeps talking about flipping! I didn't flip. To borrow Larry Sander's phrase; "No flipping. ..No Flipping".
Looking at it today it is a little pink, huh?

Mike in Abita

Based on how that photo looks I'd say your dome thermometer is in dire need of some calibrating.

Check it in a pot of boiling water and let us know what you find.

Little Steven

TB,

Where did you take the meat tenp?

Steve

SmokinParrotHead

Did you use a raised grid?

Cpt'n Cook

Did you cook it in that dish? If it doesn't look done it isn't, It is hard to really overcook a chicken. They seem to always come out moist in the egg.

Ricklesss

texasAUtiger

Mike in Abita wrote:

Based on how that photo looks I'd say your dome thermometer is in dire need of some calibrating.

Check it in a pot of boiling water and let us know what you find.

I second this motion! I had some trouble with ribs last weekend that I posted about and people suggested I calibrate my one month old dome thermometer. Sure enough, it was reading 15-20 degrees cooler than it should have. Yours might be 15-20 in the opposite direction.

IMO recipes are just guidelines... touch the chicken, use your thermapen, etc. if it doesn't look/feel like you want to eat it yet, let it go 5 mins more an evaluate. Doing this, I am quickly "learning" my egg pretty well after just a couple months.