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Spatchcock Chicken band wagon with Pics.

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Comments

  • JLGougeon
    JLGougeon Posts: 16
    Trying two birds on my XL.  I'm using a raised grill @ 400.  Jim, I lightly basted the inside with cooking sherry.  I'll let you know how it turns out.  image
    Cheers!
    John
    XLBGE and Weber Silver "C"
  • Springram
    Springram Posts: 430
    @JRWhitee - I also love to use John Henry's Texas Chicken Tickler. Very good stuff. You chicken looks great.

    Springram
    Spring, Texas
    LBGE and Mini
  • Spaightlabs
    Spaightlabs Posts: 2,349
    Spatchcocking it makes it unique...you remove the spine and crush it down til it is flat. Cooks up beautifully.
  • JRWhitee
    JRWhitee Posts: 5,678
    Thanks Guys, I can't believe I have had my egg for 7 plus years and just found out about Spatchcocking chickens.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • JLGougeon
    JLGougeon Posts: 16
    The spatchcock chicken turned out great.  We had to wait about an hour for dinner so it was kept warm in an aluminum pan with a cover.  Even after an hour it was still warm, tender and juicy.  What a great way to grill chicken!image
    Cheers!
    John
    XLBGE and Weber Silver "C"
  • OK, my "Ultimate Cooking Experience" has been expanded by my first spatchcock attempt.  Damn.  That bird was awesome!!!  Brined for 4+ hours, raised direct, hickory chips on BGE charcoal (minor temp control issues).....and "Chupacabra Rub" from www.2gringossalsa.com (it's a South Texas outfit). 

     

    Very, very pleased with myself (and my Wife gave me that special little wink just now...)

  • JRWhitee
    JRWhitee Posts: 5,678
    @spursinwichita nice looking bird, I am definitely brining the next one.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • radamo
    radamo Posts: 373
    Hi everyone... new here to the forum and EGG WORLD... 

    Is this done with direct heat?

    Thanks,
    Rich
    Long Island, NY
  • JRWhitee
    JRWhitee Posts: 5,678
    I have always done direct at 400 but a few guys use indirect.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • nolaegghead
    nolaegghead Posts: 42,102
    @radamo - first, welcome to the forum.  Yes, raised direct.
    ______________________________________________
    I love lamp..
  • JRWhitee
    JRWhitee Posts: 5,678
    Thanks Nola, I just notice this was your first post @Radamo Welcome as well.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Aquacop
    Aquacop Posts: 481
    Looks awesome, I have loved every bird cooked on mine.
    LBGE 2013 Located in Savannah, Georgia
  • radamo
    radamo Posts: 373
    Thanks everyone.  I tried it two nights ago and did direct at about 375 for one hour.  Came out amazing.  "nolaegghead" mentioned raised?  Do you guys all raise your rack somehow for this? What does that do in the EGG?
    Long Island, NY
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    radamo said:
    Thanks everyone.  I tried it two nights ago and did direct at about 375 for one hour.  Came out amazing.  "nolaegghead" mentioned raised?  Do you guys all raise your rack somehow for this? What does that do in the EGG?
    Welcome @radamo... there are lots of ways to raise you gird. Some use empty beer cans or bricks; plus there are grid extenders that you can buy. The purpose of raising the grid for spatchcock is to get the bird further away from the direct heat so that the skin (or outside of the bird if, God forbid, you take the skin off) doesn't cook too quickly (i.e., burn).
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • radamo
    radamo Posts: 373
    Did one the other day on the normal grid and the bird did not burn.  Maybe I did not have the firebox full.  Oh well.  Good to know...  Thanks for the tip, now I will have to get some canned beer.  :-)

    Long Island, NY
  • Anyone have a brine recipe they swear by?
  • JRWhitee
    JRWhitee Posts: 5,678
    edited July 2013
    You can also get some fire bricks and set them in the inner ring of the firebox where the platesetter sets and put your grid on the fire bricks. This gets your cooking surface to the felt line.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Wolfpack
    Wolfpack Posts: 3,551
    Anyone have a brine recipe they swear by?

    Basic one works pretty well- 1 gallon water, 1 cup salt, 1/2 cup sugar- bring to boil and then cool...

    You can add other stuff to it for flavor if you want but I do that through rubs, sauce, etc.

    Greensboro, NC
  • cbr0011
    cbr0011 Posts: 93
    How long does it take
  • JRWhitee
    JRWhitee Posts: 5,678
    About 1 hour, I cook to temperature though 160 breast, 180 thigh.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia