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Spatchcock v. Beer Can Chicken
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Helluva Engineer
Posts: 63
I decided to do a whole chicken and couldn't decide which way to do it. I decided to do one each way and determine which was best based on cooking time, moistness, crisp skin, and clean up time.
I did a full write-up here.
DP Raging River on the spatchcock and olive oil Cavendars and Tony's on the Beer Can.
400 dome - 1hour spatchcock, 1.5 hours beer can to get to 160 breast and 180 thigh.
Did some veggie kabobs also.
Falling apart already.
We also did some peaches with brown sugar and pecans and some apples with honey and cinnamon
The spatchcock took less time, required less clean-up, and had the crisper skin (could have been what I used to season each) while the beer can was much moister. Think I will stick with spatchcock in the future.
Thanks for looking.
I did a full write-up here.
DP Raging River on the spatchcock and olive oil Cavendars and Tony's on the Beer Can.
400 dome - 1hour spatchcock, 1.5 hours beer can to get to 160 breast and 180 thigh.
Did some veggie kabobs also.
Falling apart already.
We also did some peaches with brown sugar and pecans and some apples with honey and cinnamon
The spatchcock took less time, required less clean-up, and had the crisper skin (could have been what I used to season each) while the beer can was much moister. Think I will stick with spatchcock in the future.
Thanks for looking.
Comments
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They both look really good.
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It's hard to beat a Spatchcock, IMO.
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I spatchcock my chickens and turkeySalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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After working thru this question for several years now, I would answer: NEITHER! Here's my deal.
Spatch is better than beercan.
http://www.nakedwhiz.com/spatch.htm
Half-Cocked is better than Spatch.
http://www.nakedwhiz.com/halfc.htm
Deboned and stuffed is better than Half-Cocked.
http://www.youtube.com/watch?v=kAekQ5fzfGM
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1121529&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1124144&catid=1
For deboned, try 400 indirect until 160 internal. Start breast down, flip at 20 minutes to back down, flip after another 20 to finish breast down to 160 internal. Use Pecan or other typical chicken wood for some smoke. Spinach and Feta stuffing (I use same stuffing recipe as Spanakopita) is wonderful. Let rest 10 minutes before slice and serve.
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Looks like I've got some more chicken cooks on the horizon. Thanks for the info!
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