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brined and spatchcocked

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Unknown
Unknown
edited November -1 in EggHead Forum
Ok !!! I tried spatchcock chicken twice now. The first time a week ago the skin on the bird was tough (325 degrees - one hour on lower grate) and the meat was a bit dry (nice smoky flavour). The second time I brined the bird and then cooked it (same time and tempature as the first one but used an elevated grill) and the result was disappointing - probably over-cooked (probably should have cut back the cooking time due to the brining). In any event I shall carry on and continue to seek out the perfect spatchcock chicken. Must be something that I am doing wrong or the birds are just plain tough (can't buy that one). On a positive note my ribs have been dynamite. Take care and have a nice holiday. Bully
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Comments

  • Charlie44mag
    Charlie44mag Posts: 6
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    bully,[p]Since I have tried to eat less fat, I skin chickens and turkeys and rub them down with olive oil and then put the dry steak seasoning on them. I cook at 350 and a whole lot less time than most people, but usually there are no leftovers.[p]Regards,[p]Charlie

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  • DavidR
    DavidR Posts: 178
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    bully,[p]Try TNW's method exactly to the letter. 350* on an elevated grid. Rub both sides of the chicken with olive oil before you apply the seasoning. [p]I've cooked many, many spatchcocked chickens. The few times that I made changes,(temp, cooking level) it didn't turn out as well.

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  • nikkig
    nikkig Posts: 514
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    bully,
    I agree with DavidR. Rub with olive oil on both sides and use your favorite seasonings. Elevated grid at 350 for 1 hour. We don't even flip ours. We have done several and the only messed up one was when we didn't use an elevated grid, it was still good, but a little dark skinned in some areas.
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  • Unknown
    Unknown
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    Charlie44mag,thanks for the update. How much time do you give them at 350? Bully

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  • Nature Boy
    Nature Boy Posts: 8,687
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    Howdy bully,
    Are you measuring the meat temps? A meat thermometer would do you wonders. Stick the probe in the thickest part of the breast, and cook to 165. Rest for 15-20 minutes, and chow. Going by time just doesn't work with Qing...too many variables.[p]You got the ribs down, chicken should be cake! You have a great holiday yourself.[p]Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    bully,
    I've done 21 spatchcock chickens and only 1 didn't turn out perfect. I had part of the chicken over the firebrick and that part of the chicken was underdone. I use 3.5-4.5 pound birds using the instructions on my web page. You should be able to produce wonderfully juicy chickens without brining, so I wouldn't mess around with brining for now. Once you get the chicken the way you want, you might want to brine to get flavor into the meat, but I never brine and don't seem to be losing out on anything. :-)
    Here's the link:
    [ul][li]Spatchcock chicken[/ul]
    The Naked Whiz
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