When to rub a spatchcock?

lensegg · August 2012

Hi... if using EVOO and a rub on spatchcock chicken, when should they be applied - hours before cooking or when ready to start cooking?

Thanks,

Len

Onegrecook · August 2012

I've cooked two now and they both turned out the same. I let them sit for 12 hours, uncovered in the refrigerator, then rubbed them right before going on the grill.

Skiddymarker · August 2012

Rub just before hitting the heat. We prefer to cook indirect at a little higher temp (400-425F), still get crispy skin, but it is not too charred. Pre-cook have let sit for 12 hours or 12 minutes - did not really see a big difference.

A classic home made rub we use, if applied before the 12 hour fridge sit, and rubbed under the skin does impart a very distinct taste to the meat and is used once in a while. Generally, we prefer the juicy taste of the chicken with the skin flavoured by the rub, hence the rub just before cook....

Using indirect, a drip pan on the setter with a splash of wine, water, beer or whatever is also nice alternative.

Skiddymarker · August 2012

Further thought, tried this last week and was well received. No rub at all. EVOO and cook. For the last 10 minutes used Trilby's mild marion berry BBQ sauce. Got a bottle from my BGE dealer. It is made in Ferndale Wa, but your favourite is a good choice.

Nice change from the usual rubbed split bird.

JohnMc · August 2012

Are you serious? Wasnt Marrion Berry the DC mayor who rubbed everything including his hookers with coke and herion (and still got re-elected over and over)?

stike · August 2012

Killer comedy. >shrug emoticon<

JerkChicken · August 2012

I applied rub first and left in the fridge uncovered overnight. This was IMO my best Spatchcock to date. It was juicy, moist with crispy skin. I tend to enjoy more seasonings than less fwiw.

Skiddymarker · August 2012

Are you serious? Wasnt Marrion Berry the DC mayor who rubbed everything including his hookers with coke and herion (and still got re-elected over and over)?

True enough, he took his name from somewhere else I think, us folks out here in "Cascadia" (Oregon, Washington, British Columbia) prefer to rub our hookers and significant others with Oregon's greatest export, the Marion blackberry. Now if we could just do something about those permanently stained sheets.......

newegg13 · August 2012

For the last one I did, I rubbed under the skin with herbs de providence and used my normal rub combo on the outside. Then let it sit for a couple hours in the fridge uncovered. It was probably my best yet. The herbs under the skin accent the meat rather than overpowering it.

mcmac · August 2012

I figured the rodeo clown, Newegg13, would have jumped in on the Marion Berry jokes for sure...

I have had good success with rubbing under the skin right before grilling. I will use a toothpick if the skin wants to pull away from the bird to make sure the meat is covered by the skin during the cook though. Once the skin in separated to apply the rub it tends to want to pull away. We normally remove the skin (I know...) before we eat, so the rub adds a nice flavor to the meat.

When to rub a spatchcock?

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