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Labor Day Spatchcock! Pics as the day progresses
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Happy Labor Day! It's just the ol' lady and I today so a chicken was the winner. Spatch'ed and sitting in the fridge to dry out. Going to rub w/ some DP and cook at 400 raised direct til 165 breast 180 dark with a chunk of apple wood. Will post before, during, and after cook. Happy Labor Day!
68% of statistics are made up on the spot.
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Rubbed w/ a smidgen of EVOO and DP rub. the skin was nice and dry after 3 hours in the fridge.
On the grill at 400 with 2 apple chunks.
68% of statistics are made up on the spot. -
Lookin good so far. Man that is a clean gasket!!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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15+ cooks and she's still looking good!Mattman3969 said:Lookin good so far. Man that is a clean gasket!!!68% of statistics are made up on the spot. -
Nice. Like the legs to the rear, typically more heat there.Maybe my chickens are fattier but I air dry for up to 12 hours and dust with baking powder and corn starch, then rub.Enjoy!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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12 hours would've been ideal, It was a last minute kinda thing. I always put the dark meat towards the rear and i've never had an issue w/ mis-matched temps68% of statistics are made up on the spot.
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Do you flip the chicken to the skin side half way through the cook?
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Done! 60 minutes 165 breast 185 dark! resting for 15 min. while the beans are smoking.@parallel - Threw in my custom 1911 just for you.
68% of statistics are made up on the spot. -
negative, if you let the skin dry out prior to cooking there is no need to flip.Smoking Bulldawg said:Do you flip the chicken to the skin side half way through the cook?68% of statistics are made up on the spot. -
Looks nice, very good coloring there. Did you flip at all? I usually give my spatchcock a quick blast (~5 min) skin side down at the end for a final crisp up.CheersB_BFinally back in the Badger State!
Middleton, WI -
Nope, It was on for 60 min. w/ no flip. Letting it dry in the fridge is key!68% of statistics are made up on the spot.
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There is no better chicken, nice cook. CheersLBGE 2013 Located in Savannah, Georgia
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i just got inspired and ran out and picked up a whole chicken. can you explain how to cut it pleaseGo Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Cut the backbone out with kitchen shears, then consider splitting the keel bone with a butcher's knife (I do).The whole thing will open up and lay flat. Easy, peasy, Japaneasy.CheersB_BFinally back in the Badger State!
Middleton, WI -
We have a pair of poultry shears and cut along both sides of the back bone to flatten the chicken. It can be done with a knife but the results with the shears tend to be cleaner and less dangerous to your fingers.Gerhard
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68% of statistics are made up on the spot.
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Ohhhhh! Now I see why my skin was so rubbery last night! Next time ill let it dry out a while. Thanks!Slumming it in Aiken, SC.
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well here it is. i will let you know how it comes out. Thanks for the inspiration!!!Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina
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