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Spatchcock Technique

civil eggineercivil eggineer Posts: 1,547
edited 10:22PM in EggHead Forum
I don't want to suggest I invented the wheel and many posters are possibly doing this but....

When I cook spatchcocked chicken I go indirect until it hits the required temp then remove platesetter and grill direct for a couple of minutes per side. It really crisps the skin up and eliminates any rubbery skin. Like I said, not rocket science but a simple technique the gives eggcellent results.
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Comments

  • How do you take out the plate setter is it not hot???
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  • flatsoflatso Posts: 24
    I did this too the second time I cooked two spatchcock chickens on my egg. I also rubbed some peanut oil on the skin instead of olive oil. Skin came out a little darker and had a nice crisp on it.
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  • flatsoflatso Posts: 24
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  • I don't get it how do you take out the plate seter!!! That thing has to be verry hotttt!!!!!!!!!!!
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  • Gloves my friend, (welders or silicone) as quick as you can.
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  • I remove mine wearing Orka gloves. These things can handle a heck of a lot of heat.

    http://www.saucehog.com/index.asp?PageAction=VIEWPROD&ProdID=53
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  • CanuggheadCanugghead Posts: 4,653
    Learned my lesson the hard way...lifted the hot PS with leather work gloves, it was so hot I had to rest it on the felt gasket and 'ironed' a good chunk of it :(
    I now use Orka and try not to hold it for too long.
    canuckland
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  • There are easier ways, I've found that cooking breast down at fire ring level for first 12 minutes and then moving up to felt level breast up until your breast hits 160 works perfectly and offers a nice crisp and juicy bird, very easy to do with adjustable rig.
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  • I cooked mine (5 pound fresh bird) over direct heat (350-375 degrees) after first marianating the bird in zesty Italian dressing for 30 minutes. I cooked the breast side down for 25 minutes and then turned it over...breast side up for 60 minutes until the breasts were at 180 degrees...and I took it off the grill.

    It was my first time to cook a whole bird on my new grill and it was really very good.
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  • Samplemaven wrote:
    I cooked mine (5 pound fresh bird) over direct heat (350-375 degrees) after first marianating the bird in zesty Italian dressing for 30 minutes. I cooked the breast side down for 25 minutes and then turned it over...breast side up for 60 minutes until the breasts were at 180 degrees...and I took it off the grill.

    It was my first time to cook a whole bird on my new grill and it was really very good.

    180 is HIGH, try 160 in the breast next time.
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  • Okay...I've made a note on my recipe and will give it a try. I was just going by what my meat thermometer told me to do. It still turned out very good, but maybe it would be a bit juicier if not cooked so long.

    Thanks,
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  • I have some leather welder gloves. Not the great big pair but mainly just leather. The platesetter is hot but it provides enough time ti lift it out and place on the ground quickly. Always thought about developing a type of fork to remove it without touching it but haven't got a roundtuit.
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  • Actually the 180 isn't that bad as the egg maintains moisture. I did it last night and the bird virtually pulled apart trying to remove it from the grill. Very tasty and very juicy.
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  • ibandaibanda Posts: 453
    Bought my first egg last Saturday. Have spatchcocked 3 chickens so far. Have been cooking direct and shooting for 160 breast temp. The last one got away from me up to 180. It didn't seem to matter it was very tasty. The egg seems to be very forgiving due to the moisture retention.
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
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  • jeffinsgfjeffinsgf Posts: 1,259
    Dave,

    There are a lot of folks, myself included, who do not care for the texture of chicken at 160 degrees. Safe doesn't mean done.
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  • Sounds like your way accomplishes the same thing my method does, but I go direct using a raised grid. I let the temp. get up to 450 or a little more, through the bird on skin down for 10 minutes to sear the skin, then flip over and close the vents to bring the temp. down to 350, and let go for about 40 minutes. I use a DP rub, usually Tsunami Spin, then baste with BBQ sauce for the last 5-10 minutes. Skin is always crispy delicious, and meat is very tender. This method was shared by "gdenby" on the forum a while back, and it's the only way I go now.
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  • I am hesitant of grilling chicken direct as the drippings drop into the lump and burn. Seems like most drippings that burn do not offer a pleasant taste. I have also had the chicken get a little to crisp when cooking direct. Different strokes for different folks but I do like to keep changing technique to see if it improves things.
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