Oh my God! The butterflied chicken was UNBELIEVABLE!

DavidR · January 2002

To NNW, painter, and MickeyT,[p]Thanks for the tips. I followed the instructions to the letter, on how to butterfly it, what temp to cook it on the egg. I followed the suggestion on the Montreal's garlic chicken seasoning, and how long to cook it on each side. I cooked it direct on a raised grid.[p]My wife, who usually turns up her nose on any type of cooked chicken, was flabbergasted! She said it was, bar none, the best she'd ever tasted. The white meat was flavorful, COOKED, but incredibly moist.[p]We were going to try the beer-butt chicken, but now I don't think so. I don't see how you can improve on perfection. Again, to TNW and the rest, YOU DA MAN!!!!

Spring Chicken · January 2002

DavidR,
And the good part is you have a lifetime of the same kind of happiness ahead of you.

Smokey · January 2002

DavidR,[p]Sounds like a great cook. What is the technique for butterflying the chicken? Sounds like we'll be having chicken this weekend! Oh, also, did you use a "roaster" or a "fryer"? Brines, or not?[p]Smokey

DavidR · January 2002

Smokey,[p]Just click on the link below, check the pictures, and follow the instructions, and thank TNW. Keep the egg temp at between 325 - 350 degrees.

[ul][li]The Naked Whiz's Spatchcock Chicken[/ul]

Birdman · January 2002

DavidR,Do you cook these direct or indirect?

PuppyBreath · January 2002

DavidR,
yum, yum eh?
don't throw the beer can away yet though. why not have two great chicken recipes?
Pup

DavidR · January 2002

Birdman,[p]I cooked them direct on a grid extender. You can, if you want to, cook them on the main grid, but lower the dome temp 25 - 50 degrees. If you have firebricks, do like TNW does, and lay them on their side, and place a second grid on top. The reason why you'd want an elevated grid, is to prevent the grease flareups from burning the chicken.

BluesnBBQ · January 2002

I always do them directly on the grid, at 300-350, and I have never had any problems with flareups. [p]The way I look at a spatchcocked/butterflied bird is it's just like doing chicken parts, only they are attached. Just cook the bird the same temp and time you would use for cooking individual pieces.

Unknown · January 2002

<p />Smokey,[p]It's awesone!! Check out this link below. I use bone cutting scissors and cut the spin out, season with whatever is to your liking (I use BGE seasoning, a little garlic powder and McCormick's Spicey Pizza seasoning), cook it direct at 300-325, skin down for 25 minutes, flip for 35-30 more and it always comes out great!! I included a pic of a bird getting ready to go onto the egg at a Patriots game last November....it was a big hit!!

[ul][li]Gfw's Butterfly "Spatchcococked" Chicken[/ul]

Sprouter · January 2002

DavidR,
Sounds Great!!! Where is Da Receipe?

Unknown · January 2002

BluesnBBQ,[p]EGGcellent advice....need I say more!!??

Oh my God! The butterflied chicken was UNBELIEVABLE!

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