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spatchcock chickens

edited 10:06AM in EggHead Forum
I want to do several italian spatchcocked, indirect, raised, seasonings, cooking temp etc.....thanks,


  • Ottawa_eggerOttawa_egger Posts: 236
    I do mine direct at 350-400 on a raised grid, skin-side up, for 45-60 mins. Sometimes I put a DP rub on and under the skin, other times I put nothing on and then near the end of the cook I peel most of the skin off and apply BBQ sauce to the bird.[p]I don't usually add smoke chips as chicken readily absorbs smoke and the charcoal smoke is sufficient for me, although occasionally I'll add a small chunk of wood.[p]Good luck.[p]Cory
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Did two lastnight in a large. Raided grid @ 350 deg gave 178 deg in the breast in 67 minutes. Chickens weighed 3.7 lbs each.

  • WoogerooWoogeroo Posts: 43
    nodock,[p]I cook mine direct, usually on a rack set on top of the grill, mainly for ease in getting it off the grill when it is done. [p]-W
    [ul][li]spatchcock chicken cooking pics[/ul]
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