Spatchcocked Chicken question

Whataguy · March 2011

I've read Whiz's recipe but not sure if I need to cook it over direct coals or use the plate sitter w/drip pan. Suggestions anyone? Going to wrap Valdalia onion and cook it at same time.

Austin Egger · March 2011

I've done it both ways and both have turned out fine. If you go direct then raise the grid.

vidalia1 · March 2011

Either way is fine but we do ours indirect with a drip pan to catch the chicken fat before it hits the fire. It produces nasty smoke IMHO...

Boilermaker Ben · March 2011

Wow. You know, it's been a LONG time since we last rehashed this debate. Seems like a lot longer than usual, unless I've missed a few.

I usually do direct, on a raised grid. If I'm going to go indirect, I'll put a drip pan under the bird (not directly on the plate setter, or it will burn) and either make gravy, or put some veggies in there to cook in the drippings. Yum. But usually, it's direct. If I'm doing only one bird, I'll often also direct-grill 1/4" thick slices of potato as well.

Mickey · March 2011

I do spatchcocked chicken / turkey 100% direct at 375/400 raised.
It just works for me.

Rascal · March 2011

Following a few tips here, after prepping the bird, I put it in the fridge (uncovered) for about 5 hours to make for a crispier skin. Seasoned the non-skin side (underneath) generously with a Dizzy Pig rub for poultry and then it went on the grill, skin side down (direct) for 20 minutes. Turned, seasoned the skin side and cooked for about another 40-45 minutes until the breast temp reached 160. I did a few of these at a friend's party and they came out great... on a 'gasser', no less (OMG!!!) Enjoy yer cookin'!

Grandpas Grub · March 2011

Welcome to the forum. Great cook indeed, both spatchcock or whole.

Either direct or indirect will produce great results, the safest is indirect, use a raised drip pan. Those toss away aluminum pans make an inexpensive drip pan.

If you decide yo want to cook direct I like (only) using a raised grid.

A cheap way to achieve a raised grid is to only load the lump to the top of the holes in the fire box. You will achieve the distance between the lump and food as you would if you loaded the lump and used a raised grid.

I like using the Adjustable Rig as it put the food further up in the dome.

You can season the bird any why you like and the results will turn out great. Cook the bird to 165° internal, breast and legs and the food will be juicy. Cook to 190°-200° and the bird will have a very traditional bbq/smoked texture and flavor. Your first cooks use the 165°.

A safe temperature is to cook at about 350° dome and plan on 1 to 1 & a quarter hours. [ul]Cook to temperature.[/ul]

I cook whole chicken at temperatures up to 500° dome and get great results. Mostly I cook at 400° direct, raised grid.

These are whole chicken cooks but spactchcock will come out just as nice.

Here is another chicken cook the turns out really good. Great chicken and potatoes

Enjoy, take some pictures and and let us know how your cook turns out.

GG

TN Egger · March 2011

I usually cook them indirect @ 350-375. This give me the best results.

Whataguy · March 2011

Thanks all,
I ended up doing it on grill extender, cooked about 1 hr at 400, but used drip pan on lower grid. It came out great, but next time I will probably follow Rascal's idea of refrig it for 5 hr prior for a more crispy shin and not use the drip pan. Found some Emeril's Chicken Rub that was pretty good but I really need to find some better rubs.

Since I'm a newbie, I might have overdone it, not only cooked the chicken but couple ears of corn, Vidalia onion in foil wrap and eggplant, plus a couple of sausages. So maybe all that extra stuff soaked up the fire, plus was way more than the two of us could eat.

Thanks again for all the help.

Spatchcocked Chicken question

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