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Spatchcocked a bird

VetereggnarianVetereggnarian Posts: 244
edited 3:11PM in EggHead Forum
Still new at this, so this was my first spatchcock. Couple chunks of pecan, cooked on a raised grid slightly above the gasket, didn’t flip it.
IMG_1401.jpg

The skin got the acrid burnt chicken fat taste, but the meat was really good – had to beat my finicky four-year-old back from it. Definitely a keeper.

Comments

  • giantwinggiantwing Posts: 189
    wow looks great. I have not tried that yet either but I need to. Any pointers?
  • MickeyMickey Posts: 17,966
    Looks good
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • 2Fategghead2Fategghead Posts: 9,623
    giantwing, I spatchcock chicken all the time and love them. Try the nakedwiz site to learn more and good luck. Don't for get to take pic's and post your cook. Tim ;) http://www.nakedwhiz.com/spatch.htm
  • 2Fategghead wrote:
    Try the nakedwiz site to learn more and good luck.

    That is what I used and it worked really well. Not sure how to fix the dripping fat problem without really modifying the way it cooks (drip pan, right). Luckily I can live without eating the skin and it peels right off. Have a good pair of shears. Very easy and well worth it.
  • 2Fategghead2Fategghead Posts: 9,623
    Vetereggnarian, Cindy and I love crispy skin on our chicken. We happen to like grilling our spatchcock bird on our adjustable rig up high. We grill them direct at 400 degrees and I usually pull them off when the dark meat is around 200 degrees in the inside. I also try to pick out a small bird somewhere in the area of three pounds. I don't worry about the drippings. I let the fat burn off in the hot coals. I think your chick has a wonderful color to it. Have a great weekend. Tim :)
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