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As good as everybody says it is:spatchcocked chicken
YEMTrey
Posts: 6,829
Too easy of a quick and cheap dinner. Rubbed one with Byron's Butt Rub and the other with DP Red Eye.
Turned out so moist and juicy it was crazy.
Did these at 325-350 indirect.
Turned out so moist and juicy it was crazy.
Did these at 325-350 indirect.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
Comments
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nemo said:Very nice. I do mine direct @ 350* dome.
My actuary says I'm dead. -
Great looking split birds - but really, are there any bad looking ones?Although I've done them direct, I find on my medium, it requires you to build the fire just so and watch them.Indirect, anywhere between 350-400F dome, is always for me "moron" proof and the result is the way we like it.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Done them both ways, direct seems to produce a little crisper skin but both work great. I also do halves rather than spatchcock. They are a bit easier to handle, and I can move them around to cook more evenly.George
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I've also done both ways. I ( i.e. SWMBO) found that the direct method (raised grid) gives it a bit of an unpleasant smoky flavor as the chicken fat burns up in the lump. Indirect it is...Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
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Love how the one bird is being much more modest with crossed legs. Nice cook. I usually do direct but these look great. May have to try indirect.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Can't go wrong with spatchcock! looks great.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Did a couple myself on Friday, I go indirect 375-400 dome. Repurposed on Saturday chopped up with a jalapeno, onion, cumming, oregano, chili powder and some stock for a filler for chicken burritoes.Edina, MN
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Budgeezer said:Did a couple myself on Friday, I go indirect 375-400 dome. Repurposed on Saturday chopped up with a jalapeno, onion, cumming, oregano, chili powder and some stock for a filler for chicken burritoes.LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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Just got an egg and tried a spatchcocked chicken for my first cook. Seasoned with hungarian paprika, garlic, and pepper. Cooked direct at 375-400 as I don't have a platesetter yet. Tasty bird. Moist and juicy.
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JerkChicken said:Budgeezer said:Did a couple myself on Friday, I go indirect 375-400 dome. Repurposed on Saturday chopped up with a jalapeno, onion, cumming, oregano, chili powder and some stock for a filler for chicken burritoes.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Did a spatchcock bird Saturday. Taters right next to the bird. Have always done mine direct with dome at 350. Tried to flip it at 40 minutes and the bird was so juicy and tender that I lost a hind quarter. Never have tried it indirect - may try that next with the taters under the bird. Ditto on the repurpose - chicken breakfast taco this morning.
XL and Medium. Dallas, Texas. -
Of course it depends on the size of the bird, but does a spatchcocked yardbird fit in a small egg?
Not sure I have my beer can thingy anymore, since all I do now is spatchcocking...(on the large egg, though.)
RicklessssS in Oregon
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