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Chicken too large to spatchcock?
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eggsurance_agent
Posts: 135
Need some advice. Was at the store today and saw they had whole birds so I grabbed one. Got home and spatchcocked it, then did a little research here for cooking advice. I am noticing that most say less than 4lb birds, and this one is right at 8. Is that going to be a problem? Thanks!
LBGE
Comments
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I'm not a spatchcock guru my any means but I don't think it will be a problem. I've done 6 pounders without an issue. I think people just tend to like smaller birds for their tenderness. The breast meat on large birds tends to dry out no matter how you cook them.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Ok well that makes me feel better then. I have never done one before, and the larger was the only thawed one they had. I will have to post some pics, good or badLBGE
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Not a problem. I've done turkeys spatchcocked, up to 14 pounds.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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And post picsbgebrent said:Not a problem. Just cook to IT.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
Done a few 8 pounders, you'll love it !!!
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Another endorsement for the above-with the LBGE you can easily spatchcock an 18 lb turkey and if creative get to 20. So the chix is no issue-I put the legs to the back (BGE is hotter back there) and ice the breasts for around 15 mins so that they get to around 160*F when the thighs are passing thru 180. Enjoy the cook-
BTW-welcome aboard and enjoy the journey.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Awesome guys, glad it will be ok. Plan on cooking it after church tomorrow for lunch, so stay tuned. Can't decide if I am going to rub it with MC Deez Nuts or Dizzy Dust.LBGE
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Well it turned out pretty good for my first time! Use a small handful of Cherry, will not next time, just too much smoke I thought. But the chicken was moist and the skin crispy, so I was happy.
LBGE -
Looks great! I go very light to none on the smoking woods with chicken. It absorbs the smoke readily.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Yeah I am used to using Apple, and the Cherry seemed to smoke a lot more. Going to do the turkey for Thanksgiving so plan to pay it safe for that.LBGE
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Great job!
Personally, I don't use any smoke wood for spatchcock, but that's just me.John in the Willamette Valley of Oregon -
You might want to break the sternum by pushing down on the breast. The chicken will sit flatter on the grill and cook more evenly. I usually take out the ribs but that's just my preference so I don't have to deal with them later. Your cook looks great.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Looks great. Poultry oversmokes real easily. I always use a lot less smoking wood than I think I need, then put in even less.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
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Have to try this out, thanks!td66snrf said:You might want to break the sternum by pushing down on the breast. The chicken will sit flatter on the grill and cook more evenly. I usually take out the ribs but that's just my preference so I don't have to deal with them later. Your cook looks great.LBGE -
That is a large breasted bird - my favorite kind. I knew you would not have a problem, looks great!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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