Spatchcock chicken

CaCook · February 2011

I tried to follow this to cook 2 chickens

http://www.nakedwhiz.com/spatch.htm

but I added a plate setter because I don't want too much oil drips onto the coal, but once I add the setter the outside thigh get almost over cooked while the inside thigh is not done. I had to put foil beyond the platesetter to protect the legs and wings from burning up. Trying to put 2 chickens directly inside the plate setter is not possible, there is not enough space

My question is does the direct grilling really work? I would have tried it but I don't have anything to space up the grate.. (I'd still prefer to catch the drips for healthier choice) I only have the stock BGE stuff.

Thanks

Austin Egger · February 2011

Yes, going direct works, but I would definitely rig up a system to raise the grid. I simply use split fire bricks to raise mine. I think all 3 of them cost me less than $6. Some people will put them breast side down for 15 minutes or so and then flip them and others leave them breast side up for the entire cook. I have not tried to cook 2 at the same time yet.

Richard Fl · February 2011

I do them indirect and place HDAF around the perimeter of the grate to protect from the hot spots created by the edges of the plate setter.

CaCook · February 2011

Richard Fl wrote:

I do them indirect and place HDAF around the perimeter of the grate to protect from the hot spots created by the edges of the plate setter.

I have to try this, does it work for ribs so the ends won't get so dry also.

Grandpas Grub · February 2011

If part of your chicken is over or close to the edges of the plate setter it will get direct heat and cook faster/burn. Extending foil is an option. Keep in mind aluminum foil will conduct heat and does protect from direct radiation. With what you are explaining I would foil the areas that need protection. You will see a lot of end grid foiling when folks do the larger briskets.

Cooking chicken direct works great. This cook is direct at 500° dome - raised grid. Cooking at lower temperatures work just as well.

You have some options with indirect. Cook whole chicken(s) or cook 1 chicken spatchock'd then the next, cook multiple llevels, or 'scrunch' up the spatchcock'd birds.

Here is low & slow cook 225° dome direct with extreme raised grid.

When cooking direct I really like using tjv's (Ceramic Grill Store) spider inverted with a drip pan ontop of the inverted spider. Wonderful setup.

Chickens are not all that expensive, give a direct cook a try and see if it is to your liking. With your concerns Use a lower level of lump. Cook at 300° to 350° until the chicken is at proper temperature. Chicken and Turkey are safe at 165°. Chicken is also very good when cooked to 190° - 200° internal. Load the lump at or just above the holes in the fire box. Use something to raise the raised grid. Bolts & nuts, fire brick, copper tubing stand offs, kiln stilts, even 4 empty soup cans, there are a lot of ways to make an inexpensive raised grid.

Let us know how your testing turns out.

GG

Grandpas Grub · February 2011

Nice example Richard.

Kent

Richard Fl · February 2011

Yes on ribs, and anything else that hangs over and sometimes get overcooked or burnt.

Grandpas Grub · February 2011

Yup, works well.

I am using it here on a brisket.

GG

CaCook · February 2011

Do you guys brine the chicken?
this is my first spatchcock it was soft and juicy and I didn't think it was needed. Brine makes things too steamy inside.

Also what rub do you use, I used steak rub and it tasted great. But I am too busy to mix my own rub and I think maybe I'll just pick up a rub off the shelf.

Grandpas Grub · February 2011

There are probably as many answers as there are forum members...

I brine the chicken if I want a special flavor which happens very seldom. I haven't noticed a 'steamy' texture when I brine, but I do cook the bird to done temperature and use time only as a guide.

For me, I like the Dizzy Pig seasonings, Richard FL has a fantastic seasoning and a lot of the time I just use salt & pepper and occasionally a light coat of cayenne pepper.

GG

500 · February 2011

I would say Yes to Dizzy Pig rubs, Spatchcocking, Brining, and a Raised Rig. Cook to 160 temp at the breast and 180 at the thigh, 300 to 325 dome temp.

Clavin · February 2011

I do direct, raised at about 450 for an hour and ten min.

I will use some alum foil near the end to protect the wings and legs a little from getting too much heat.

They turn out great every time.

Hawg Fan · February 2011

Cook a pan of potatoes below the spatchcock chicken on a raised grid for an indirect cook.

Or this works great for a semi direct cook for a whole bird.

Spatchcock chicken

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