Spatchcocked chicken

double · December 2012

This turned out so good last night. Raised direct about 375 dome for an hour. Crispy skin and so juicy.

RAC · December 2012

Look's great. I love spatchcocked chicken.

Buckegg · December 2012

Reverse spatchcock

tulocay · December 2012

Looks great!

RajunCajun · December 2012

Spatchcock is the way to go!!

BENTE · December 2012

that looks great i got one on now

Skiddymarker · December 2012

Excellent looking bird, good cook. While trying to fit two franken chickens on my medium, I had to chop shop them. Put on legs/thighs, 5-7 minutes later breasts, 5-7 minutes later wings. Everything came out cooked, not overcooked. Doesn't look as nice as a spatched bird, but came out very well.

Little Steven · December 2012

It does look good. I haven't done a spatchcock in years. Maybe the time has come again.

Melhill3 · December 2012

I usually remove the backbone (saved for stock) when I spatchock a bird. never have split the breastbone like that

double · December 2012

As Buckegg mentioned reverse spatchcock. We kept all the bones afterwards and made a stock which has been in the stockpot for about 24hrs now the house smells great.

burr_baby33 · December 2012

Easy and delicious. Almost magical how the breasts and thighs seem to get to temp at the same time.

woody's wood pit · December 2012

Why would anyone with an egg do beer can chicken when you can do spatchcock????

duck_hunter · December 2012

woody's wood pit said:

Why would anyone with an egg do beer can chicken when you can do spatchcock????

maybe they don't like drinking their beer?

AleBrewer · December 2012

Doing one as I type this....

I still enjoy roasting a whole bird in the traditional manner, but this method yields good results in a shorter period of time.

Little Steven · December 2012

woody's wood pit said:

Why would anyone with an egg do beer can chicken when you can do spatchcock????

I haven't done a spatchcock in many years. I do mine indirect on a vertical stand with the bird inverted. I would put it up against any spatchcock.

AleBrewer · December 2012

Little Steven said:

woody's wood pit said:

Why would anyone with an egg do beer can chicken when you can do spatchcock????
I haven't done a spatchcock in many years. I do mine indirect on a vertical stand with the bird inverted. I would put it up against any spatchcock.

I've had good luck doing it that way as well. I like to mix it up....did a spatch for the first time in probably a year.....came out pretty good.

Most times I don't care for the extra "flavoring" that the fat dripping on coals lends to a direct cook. I usually do my birds indirect to avoid it. I did tonight's bird raised, direct, at 400°.

Little Steven · December 2012

If you have the BGE chicken stand, try one with the neck down in a shallow pan. The dark meat is in the hotter part of the egg and the fat runs down and bastes the breast. I usually get 20 to 25 * difference in the two. The drippings are awesome too.

AleBrewer · December 2012

I don't have the BGE stand, but I have another vert roaster with a small drip pan. Been awhile since I've used it....but I'll give it a whirl on the next bird.

Little Steven · December 2012

The BGE stand is pretty narrow at the top. You may have to clip out a couple of inches of the backbone to start it. Depends on the size of the bird.

mikeb9550 · December 2012

woody's wood pit said:
Why would anyone with an egg do beer can chicken when you can do spatchcock????

Hello.... When you run out of beer and need to make an excuse for the wife because she is wondering were all the beer went. "I used it to cook with hun and i need to run and get some more".lol

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Spatchcocked chicken

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