Grilling direct uncovered?

hardboiled

I'm making a spatchcocked chicken diavolo - basically marinated in a bunch of black pepper, lemon juice and zest, garlic and crushed chili. I was going to do it on my kettle - it is supposed to cook uncovered a la mattone (chicken under two bricks with a cookie sheet between the bricks and the chicken. 12 minutes skin side up and 15 minutes skin side down.

Does anybody ever do direct cooks uncovered on their eggs?

Little Chef

Hardboiled...I do all the time. I usually just drop the lid if I have a flare up or a really thick piece of meat.

hardboiled

Do you do raised or grill on the fire ring?

Little Chef

Hardboiled...I do raised for spatchcock. A lot of meat and bones to cook through. Cook to 165* breast. (The legs thighs will be higher, which is perfect)

hardboiled

Thanks! Firing up the egg now.

Little Steven

hardboiled,

Try al mattone on a CI pan. There have been people here that do it right on the grid. Yet to try it myself.

Steve

hardboiled

What's a CI pan?

field hand

For spatchcock, I cook raised at the gasket level with closed lid, turning every 20 minutes. Usually done at about 45 minutes. For steaks, I do the reverse method and sear at the end, which is open lid for the final few minutes to get the needed char. Other than that, usually have the lid closed.

Barry
Marthasville, MO

Doug in Eggmonton

Cast Iron.

Doug

hardboiled

Well it worked out pretty well although I had to close the lid a couple times to keep the fire under control.

Thanks all