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Spatchcock chicken

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Biggreennessy
Biggreennessy Posts: 31
in EggHead Forum
I'm a newbie, so please bear with me. I did my first spatchcock chicken yesterday. Grilled it at around 375degrees on direct heat for just over an hour. While the flavour was excellent, the bottom of the bird was charred. 
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  • Biggreennessy
    Biggreennessy Posts: 31
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    Biggreennessy said:
    I'm a newbie, so please bear with me. I did my first spatchcock chicken yesterday. Grilled it at around 375degrees on direct heat for just over an hour. While the flavour was excellent, the bottom of the bird was charred. 
    Should I have put foil under the chicken?
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  • txhawkeye
    txhawkeye Posts: 279
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    I cook chicken in detect for the most part. Do you have a platesetter?
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  • dldawes1
    dldawes1 Posts: 2,208
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    I also cook spatchcock chickens indirect. Maybe others who spatch direct will give you more feedback.

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    Need to do raised direct my friends.  Get the grate up and I usually do 425 for a spatch.   @Mickey

    Yesterday I did two spatch's and did them indirect aroudn 300 just to have more of a smoke and I was chillin on the porch with my dad and neighbor watching golf too.  


    _______________________________________________

    XLBGE 
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  • Biggreennessy
    Biggreennessy Posts: 31
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    I do have a platesetter for indirect. I read on the forum yesterday to do direct heat so thats what I tried . The idea was to let the drippings fall into the coals for more flavour and aroma. If I do indirect, should I have the platesetter legs up or down? And at what temp?
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  • nth78
    nth78 Posts: 154
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    Yes if you do direct then you need to raise the grid or the bird is too close to the fire
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  • buzd504
    buzd504 Posts: 3,824
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    I don't really know of any reason to do platesetter legs down.  Ever.  I do most of my chickens indirect, and I still try to get them as high in the dome as I can.  I cook them anywhere from 350-450 and they come out great.

    As others have said, if you are cooking the direct, your grid has to be raised - to the felt line or higher - to prevent that charring.
    NOLA
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  • Biggreennessy
    Biggreennessy Posts: 31
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    Great... thanks for the advice!
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  • Mickey
    Mickey Posts: 19,674
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    Got to get it raised. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • henapple
    henapple Posts: 16,025
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    raised direct at 400....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Biggreennessy
    Biggreennessy Posts: 31
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    Looks delicious. Thanks for all the advice!
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  • Nanook
    Nanook Posts: 846
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    Raised indirect at 400°
    Hard to go wrong either way...
    GWN
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  • Begger
    Begger Posts: 569
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    I don't know that I'll EVER cook direct again.   Even my Bacon Wrapped Kosher Hot Dogs were cooked indirect. 
    And while THIS spatch is direct, I think this was the last time for that technique.    COC is best a little charred.

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  • nolaegghead
    nolaegghead Posts: 42,102
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    Indirect is the ticket for poultry and everything else that isn't low and low or a steak.  Unless you're flippin' it like a steak, the bottom cooks much faster than the top.  Raised doesn't really matter if you're indirect, but it's hotter up there, so you burn less fuel.
    ______________________________________________
    I love lamp..
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  • ads75
    ads75 Posts: 391
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    I have only done direct a couple of times, cooking at the gasket level, and have always liked my indirect chicken more.
    Large BGE, Mini BGE
    Morgantown, PA
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  • rifrench
    rifrench Posts: 469
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    I do spatchcock as high as I can in the egg, 400 F direct. I use the CGS Adjustable Rig with the Rig Extender! Today i am going to try indirect for a change. I never got charred bottoms, or rubber skin!
     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • RollTideRob
    RollTideRob Posts: 139
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    I always do raised direct at 375. Never had a problem with charring.
    Large, Medium

    Heflin, AL
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  • Biggreennessy
    Biggreennessy Posts: 31
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    Lots of great advice and photos. Thanks!
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  • onward_2_victory
    onward_2_victory Posts: 37
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    Prepped a spatchcock chicken last night for a cook today or tomorrow, depending on the weather.

    Rinsed, dried, removed backbone (and breast bone, not sure if I needed to do that), dried again and put in fridge uncovered until time to go on the grill.

    My question is, should I apply a rub now, or right before I grill?  Does it really even matter?
    Todd - Smoking on my LBGE in Elkridge, MD

    GO IRISH!  Onward to Victory!
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  • dldawes1
    dldawes1 Posts: 2,208
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    I usually rub right before going on the egg.  It always turns out good for me. 

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • Carolina Q
    Carolina Q Posts: 14,831
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    I tried a spatched bird indirect once. Didn't care for it at all. Raised direct at 400° for me. I flip it as needed and finish with the skin side down. Nice.

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

    Michael 
    Central Connecticut 

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  • dldawes1
    dldawes1 Posts: 2,208
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    Carolina Q...looks awesome my friend.  Making me hungry !!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • Trixie_Belle
    Trixie_Belle Posts: 163
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    Dang....that looks delish! 
    BGE novice...A Southern Belle living in Seattle.  
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