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First spatchcock chicken

I did my first spatchcock chicken yesterday, it turned out great. I did 2 chickens and pork steaks along with fresh veggies from the garden. I cooked the chickens for 1 hour at 400 degrees on a raised grid then removed the grid and put them on the lower grid to get the skin crispy. I probably won't do that next time because the chicken was so tender it almost fell apart. I'm really enjoying this egg cooking.
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  • Looks great!  Once you go spatch, you never go back.

    [Northern] Virginia is for [meat] lovers.
  • boatbumboatbum Posts: 1,273
    Looks awesome.
    Cookin in Texas
  • DMurfDMurf Posts: 481
    Wait till you try a spatch turkey! O' ya!

    Awesome looking cook!
    BBQ since 2010 - Oh my, what I was missing.
  • JRWhiteeJRWhitee Posts: 2,742
    Nice job, I love the Spatch!

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia

  • RACRAC Posts: 1,548
    Nice looking cook!


    Boerne, TX

  • CremasterCremaster Posts: 32
    Lookin good!
  • tulocaytulocay Posts: 1,737
    Good looking cook.
    LBGE, Marietta, GA
  • flynnbobflynnbob Posts: 621
    Looks great. Did you brine the chicken first?  Also you can let it sit naked in the fridge for a few hours then put it on the egg - It will make the skin crispier.
    Milton, GA.
  • MickeyMickey Posts: 16,517
    edited July 2013
    Looks very nice. I always do mine direct like you do but raised. It will do two things. First gets away from the fire down below ( I cook at 400) and you don't have to watch it as close. Second the dome helps cook it more. You did a very nice cook. To raise just get 3 split firebricks or an Adj Rig or Woo from Tom.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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