Spatchcock

patsboosta · February 2012

It's February and 60 degrees in VA so I thought it would be a good time to do my first spatchcock. 350-375, direct, 1 hr 10 min. Just used Mrs Dash grilling blend seasoning. Wish I read about all the rubs earlier!

nineee · February 2012

The recipe for Simon and Garfunkel chicken in the manual that came with the BGE is delicious. Try it. Nina in KY

Gato · February 2012

Sounds good. Be careful with that time though, some are done well before that depending on the size of the bird. 165 breast. 180 thigh. Best to check temp.

patsboosta · February 2012

Thanks. Checked it at one hour, and the breast was at 150.

Gato · February 2012

Good deal. I've had them done in as little as 48.

Squatchey · February 2012

What is the best way to get the breast to 165 and the thigh to 180 without over cooking the breast?

Gato · February 2012

Don't know how but it has kinda worked out that way for me. May not be exact, but in this general area. You can put the thighs toward the rear of the egg, seems to be a little hotter back there. Little Steven cooks his whole inverted. I have not tried this.

lousubcap · February 2012

Given the desired temperature differences, breast around 160-165 and thigh around 180+, I always ice the breasts for around 20-30 mins before putting the spatchchix (or turkey) on the BGE. Works for me, although the above mention of putting the legs to the back (slightly right of center) is a good way to take advantage of the known BGE hot spot. As long as you are cooking to temperature you will do fine-and once you go spatchcock you will never go back:)

Squatchey · February 2012

Thanks Gato & lousubcap, i have company in town this weekend, they have yet to experience what the Egg can do. Going to try the spatchcock tomorrow, I am sure they will be impressed!

tjv · February 2012

165 and 180 are old temps per USDA. now they say 165 throughout the bird.....I usually go a little longer and over the 160, closer to 170 with good results in the breast. t

http://www.fsis.usda.gov/fact_sheets/Chicken_from_Farm_To_Table/index.asp#16

Ike · February 2012

Thanks very much for that link. Very informative about a lot of things.

joe@bge · February 2012

I have done 3 spatchcocks in the last few weeks and my favorite rub was the Dizzy Pig Tsunami Spin. That was some good chicken! B-)

travisstrick · February 2012

I have done 3 spatchcocks in the last few weeks and my favorite rub was the Dizzy Pig Tsunami Spin. That was some good chicken! B-)

I did a spatch with Tsunami spin last night for some friends. They said it was the best chicken they had ever eaten. I thought it was pretty good too.

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