Yet another First Spatchcook Chicken Cook

 First time doing spatchcock. I read a lot of posts from this forum on the subject, and after much deliberation at work *cough* I decided to go for direct on our large. I could have gone for direct on the MM but without the ability to raise (e.g. woo ring), I think it would have been burned. So I went for large egg and used fire bricks to raise the grid to the felt line. Rub was along the lines of the one @Mickey recommended, with a couple of changes:

• 1 tbsp dark sugar
• 1 tbsp ground mocha coffee
• 1 tbsp salt
• 2 tsp granulated garlic
• 1 tsp black and red pepper
• 1 tsp lemon pepper
• 1/2 tsp chilli powder

I spatched and coated the chicken:



then loaded it into the egg with the grid raised (oh for an AR or Woo with extender):



I thought that I may have put on too much rub so removed a bit. The bird when cooked (breast at 165F):



The skin wasn't crisp so I flipped it for a couple of minutes:



then took it out, it looked and smelled fantastic:



Served with a tomato, watermelon and feta salad (and a bottle of Adelsheim Pinot Noir):



For next time I want to try raising it into the dome some more, and will also use less rub.

A great meal and a big thanks to this forum for what I have learned so far ... and learning that there is still a long way to go. It will be fun.