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Spatchcocked chicken - what went wrong?

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20stone
20stone Posts: 1,961
edited April 2018 in EggHead Forum
We have been roasting chickens on the weekend, and making stock from the bones over the last few weeks. However, last night I threw one on, and it came out way tougher and drier than usual.

Setup
LBGE w raised grid
Rockwood (duh)
400F dome

Chicken
WF pasture raised organic, split down the back
S&P

Cook
I put it on and then watched the Rockets played the Twolves (WIN). We normally roast them for 45 min or so (170ish in the thigh, 140F breast, more or less). I didn’t set a timer, but figured an entire basketball game should be about right.  I went out to grab it after the game, and the temp had crept up a little (closer to 550F). 

Results
If I’m honest, it was a bit dry.  I’ve read a lot about this spatchcocked thing, but am not superimpressed with the results. 

Thoughts?



(now only 16 stone)

Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location

Austin, TX
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Comments

  • bgebrent
    bgebrent Posts: 19,636
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    That there is @Mickey’s spatchcocked chicken lol.
    Sandy Springs & Dawsonville Ga
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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    If you inject it with chicken stock and sous vide it for a couple days, then toss it on the fire to crisp the skin a bit you will back in the win column.
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  • SmokingPiney
    SmokingPiney Posts: 2,282
    edited April 2018
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    Not sure if serious.......

    That bird saw way too much heat. Temp up to 550? Meteorite is the result.

    You didn't stay on top of the cook. 

     
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • Dobie
    Dobie Posts: 3,365
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    For those who can’t get crispy skin, take note. 
    Jacksonville FL
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Umm, overcooked is overcooked.

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

    Michael 
    Central Connecticut 

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  • Foghorn
    Foghorn Posts: 9,846
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    Please tell us that you got distracted with some charcuterie or beer or bread making or something. 

    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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  • caliking
    caliking Posts: 18,731
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    I'm staying out of this.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • 20stone
    20stone Posts: 1,961
    edited April 2018
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    Foghorn said:Please tell us that you got distracted with some charcuterie or beer or bread making or something. 
    Hoops.  It was hoops. You’d understand if you had all your players on the court.

    Carolina Q said:
    Umm, overcooked is overcooked.

    It might be a little past. It has worked okay in the past, though.  Should I have brined it?

    SmokingPiney said:
    Not sure if serious.......
    Just as serious as I usually am

    Spaightlabs said:
    If you inject it with chicken stock and sous vide it for a couple days, then toss it on the fire to crisp the skin a bit you will back in the win column.
    That’s a great idea, but I threw it away already. 


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
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    Don’t worry about time or temp. Probe with a toothpick. If it hasn’t loosened up, just put it back on for a bit. Don’t get anxious and pull too soon - rookie mistake. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • 20stone
    20stone Posts: 1,961
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    bgebrent said:
    That there is @Mickey’s spatchcocked chicken lol.
    @Mickey DREAMS of burning a chicken this well

    Dobie said:
    For those who can’t get crispy skin, take note. 
    Fair point. Crispiness was not an issue. The skin was really shard-like

    caliking said:
    I'm staying out of this.
    Good luck.  Have a look at my stock of Rockwood

     That’s all I’ve got, and I’m totally okay with it. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • drumdudeguy
    drumdudeguy Posts: 165
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    You burned it!
    Charlotte NC - Large Big Green Egg (2009) w/Nest and Handler
    Accessories: PSWoo, Woo, Adjustable Rig, Smokeware Cap and Temperature Gauge
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  • HeavyG
    HeavyG Posts: 10,350
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    What was the internal temp when you pulled it off the grill - 280°F? :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Botch
    Botch Posts: 15,492
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    20stone said:
    Results
    If I’m honest, it was a bit dry.  



    You, Sir, are the new EggHeadForum Master of Understatement.  
     ;) 
    _____________

    Tin soldiers and Johnson's coming...


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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Crash and BURN!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Legume
    Legume Posts: 14,627
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    Try a baseball game next time.
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    @20stone,

    You're going to get razzed here on this cook. I honestly thought it was a bait thread......

    The lesson here: If you're cooking, you're cooking.............tape the ENTIRE game to watch later or have a TV where you're cooking. Stay on top of all of your cooks. Don't blame spatchcock on inattention. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • Foghorn
    Foghorn Posts: 9,846
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    "Hoops.  It was hoops. You’d understand if you had all your players on the court."

    I'd be happier if we had our coach on the court.  

    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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  • XC242
    XC242 Posts: 1,208
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    Looks pretty good to me.
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • RockyTopDW
    RockyTopDW Posts: 338
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    Chicken jerky, anyone?
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  • caliking
    caliking Posts: 18,731
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    20stone said:
    caliking said:
    I'm staying out of this.
    Good luck.  Have a look at my stock of Rockwood

     That’s all I’ve got, and I’m totally okay with it. 
    I would have had a seizure 2 bags prior to reaching the above point.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • dmchicago
    dmchicago Posts: 4,516
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    The fricken chicken drives the cook.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • bgebrent
    bgebrent Posts: 19,636
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    Hold on, you cooked on Rockwood?  Impossible to fvck that up.  Should’ve used an engine hoist.  It’s all in the details.
    Sandy Springs & Dawsonville Ga
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  • Mickey
    Mickey Posts: 19,674
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    Did you have a raised grid? Adult beverage? Nap? I covered all my excuses!
    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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  • buzd504
    buzd504 Posts: 3,824
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    20stone said:

    I put it on and then watched the Rockets played the Twolves

    This is your problem.  Go Pels!
    NOLA
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
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    Reminds me of my x mother in laws baked chicken that would bake all day!

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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