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1st Spatchcock Chicken - In the pouring rain

RaySRayS Posts: 114
edited 2:12AM in EggHead Forum
I did my first spatchcock chicken tonight in the pouring rain. I was surprised how the BGE maintained the temp. in the steady down pour.[p]The chicken looked great and it was very juicy. The only problem was the skin wasn't very crisp and the meat was bland even though I used rub and I oiled the bird before I put it on. [p]Does anyone have any ideas how to get flavour into the meat and crisp up the skin?

Comments

  • Vegas SlimVegas Slim Posts: 166
    rays,
    you could always use a brine and also rub UNDER the skin how did you cook it?

  • RaySRayS Posts: 114
    Vegas Slim,[p]I cooked it at 350 deg for about 1 hour. I did rub under the skin, but I'am always afraid to put too much rub on. Maybe brining is the key.[p]Thanks
    rays

  • WardsterWardster Posts: 1,006
    rays,
    Did you flip the bird? I know that TNW's new recipe call for leaving it skin up the whole time. How about 5-10 min skin down at first? This may char up the skin. I have yet to cook mine with the new method. I go direct, no raised grid, 20 min skin up, 25 skin down at about 325-350*. My skin is sometimes too charrd...

    Apollo Beach, FL
  • BarbieQBarbieQ Posts: 41
    rays,
    I cooked a spatch the other night and had great results--crispy skin and well-flavored meat. I loosened the skin thoroughly, and rubbed olive oil both under and over the skin along with the rub. This was a huge chicken, over 5 1/2 lbs., so I cooked it longer than usual. 375 for an hour and 15 minutes. I was experimenting with the higher temperature and was pleased with the results. I used a few pieces of apple and cherry wood for light smoke. Skin side was up the whole time. Hope this helps!

  • rays,
    I leave mine skin up the whole time and the skin is always very crispy. I use apple wood for the flavor and its really tasty. I season the bird a bit on the heavy side with garlic salt and either lemon pepper or McCormicks's seasoned pepper which helps give the skin a nice crispy texture. Perfect every time. Keep trying, once you get it to where you're happy with it, you'll keep it on the menu forever!

  • Vegas SlimVegas Slim Posts: 166
    Wardster, before brining it i would asdd plenty of seasoning and try it that way also if the skin isnt crispy enough do as wardster says put it skin side down last 10-15 mins

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