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The chicken debate at my house

So, I've cooked rotisserie chickens on a weber 470 for about the last four years. They've been given every praise right up to 'sex chicken' (and no, he's not getting any). Simple seasoning and a little smoke is all they get. They are incredibly good.

When I started on this forum I was really interested to compare the spatchcock chickens done direct. Today was the day.

I would argue they both have merit. Texture is very similar. My wife did not like the flame kissed flavor; I did. Indirect might be a closer battle. So far, we have one weber and I would say I am neutral. But it's hardly over.

Pizza between the two however, no contest.

Comments

  • Richard FlRichard Fl Posts: 8,089

     

    Get rid of the Weber for cooking, just storage , and get on cooking great meals!!,

  • SkiddymarkerSkiddymarker Posts: 7,622
    Spit birds are great and hard to beat. Spatched birds done indirect at a higher temp are very close. We still do three birds on a spit on the gasser if the crowd is big, the egg is usually on butt duty. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • TonyATonyA Posts: 567
    No pictures? Ill try again
  • TonyATonyA Posts: 567
    Pics
  • add a little cherry wood to your next spatch.

    You can do the same chicken in your oven as you can in your weber. We do awesome chicken in the oven and it's as good as the stuff we do on the egg....just different. We do birds 70/30 (egg/oven) and love them both.

    More fun to do it outside though so +1 for the Weber in that regard.


    Keeping it Weird in the ATX
  • TonyATonyA Posts: 567
    Well, the chicken in the weber get smoke wood. Interestingly enough, the wood smoke and the propane combustion give the chicken somewhat of a bacon like flavor. Which I think is part of the allure.
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