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Spatchcock Help

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cdthomas23
cdthomas23 Posts: 29
in EggHead Forum
Guys:

I have done several spatchcock chickens.  However, the last couple, including the one on now, have had issues.  The bottom is BURNT.  In fact, I still have 20-30 minutes to go on this one, and it is completely black (breast at 125 now).  My setup is 400 dome temp, direct.  To finish this one off, I went ahead and put in the platesetter to salvage it somewhat.  I know there is not a tremendous amount of meat on the bottom, but there is some.

Any one else have these issues or suggestions?


Thanks.
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Comments

  • Little Steven
    Little Steven Posts: 28,817
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    I don't do spatchcocks but when I did I went raised direct at about 375*

    Steve 

    Caledon, ON

     

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  • Farbuck
    Farbuck Posts: 276
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    Are you cooking raised direct?




    Two Large Eggs; Too Little Time

    Newtown Square, PA
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  • FATC1TY
    FATC1TY Posts: 888
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    If it's not raised thats your problem.

    I normally put the PS in, and do it around 300-325* and smoke it a bit until I'm close to temp, then pull the PS and finish it to crisp up the skin and everything. Never had any black on my chickens unless I used a rub with too much sugar in it!
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • Tjcoley
    Tjcoley Posts: 3,551
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    +1 on raised direct at 350 - 375
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited May 2014
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    I do mine at 400°, but ALWAYS raised direct. Haven't burned one yet.

    I hear 375° indirect yields very crispy skin, but I haven't tried it.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • 30yearegger
    30yearegger Posts: 74
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    Have you checked your true dome temp?
    Easley SC Go! Tigers
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Just do them indirect (with platesetter) at 375. Perfect every time.
    Dave - Austin, TX
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Sounds like your fire is running hot. Have you calibrated you thermo?? Unless you have changed something else I have to believe this is you issue.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Serial Griller
    Serial Griller Posts: 1,186
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    I do this recipe using my adjustable rig.

    Cook five minutes skin side down over direct fire. put in a pizza pan and finish indirect. If no adj. rig use plate setter legs up with egg grate until done.

    This is my favorite spatchcock recipe.

    http://www.eatingwell.com/recipes/chile_lime_grilled_chicken.html

     

     

    I

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  • cdthomas23
    cdthomas23 Posts: 29
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    Thanks guys.  I will need to check my thermometer, I guess.

    Also, I did not do this one raised.  I guess I forgot; I will make sure to do that next time.  I may use the platesetter as well.  Just seemed odd to all the sudden start having issues.

    Still turned out really good and delicious.  I just had to avoid the bottom.
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  • Tjcoley
    Tjcoley Posts: 3,551
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    I actually liked the burned part from the bottom of the chicken. Brings back memories of my Dad's chicken cooked on the old charcoal grill. Only thing missing is the flavor of lighter fluid.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Dave in Florida
    Dave in Florida Posts: 1,157
    edited May 2014
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    Tjcoley said:
    I actually liked the burned part from the bottom of the chicken. Brings back memories of my Dad's chicken cooked on the old charcoal grill. Only thing missing is the flavor of lighter fluid.
    LOL...I was just thinking the same thing about those memories of dad's charred chicken and lighter fluid.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    +1 raised direct at 375℉-400℉.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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