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spatchcock chick

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Unknown
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edited November -1 in EggHead Forum
I will be cooking my first spatchcock chicken tonight. Does direct or indirect cooking work best?[p]Thanks
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Comments

  • Unknown
    Unknown
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    lovethatbbq,
    I do both.........indirect with water pan and direct on raised grid, I find they are very close when finished but the direct one's skin comes out a little crispier
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  • Gretl
    Gretl Posts: 670
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    lovethatbbq,
    Direct, raised grid, 350, don't flip, season/oil under the skin. Just great every time.
    Cheers,
    Gretl
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  • BluesnBBQ
    BluesnBBQ Posts: 615
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    I always do it direct, and I've never used a raised grid.
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  • char buddy
    char buddy Posts: 562
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    Gretl,[p]i tried several versions of your chickens last summer and I gotta say - they rock. [p]How's the boy, his dad and your band?[p]
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  • countrydoc
    countrydoc Posts: 5
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    lovethatbbq,
    I agree with the raised grid at 350 for an hour method. A dose of olive oil all over, a good dusting of tsunami spin, and a few sprigs of rosemary under the skin makes fine eating. Regardless of how I have done them, they all have tasted great!
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  • Gretl
    Gretl Posts: 670
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    char buddy ,
    Thanks for the kind words! The kid and the Old Man are just fine. We'll be in Bethlehem on Sunday for the Celtic Classic; Dan's in the fiddle competition. Life is good. I trust all's well in your world??
    Cheers,
    Gretl
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  • ChefFubar
    ChefFubar Posts: 24
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    Gretl,
    Do you use a drip pan? I plan to put on two at one time, and would like to try two different seasonings - what do you suggest? This will be on a large BGE.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Chef Fubar,
    I think by definition, direct means no drip pan. Otherwise it would be indirect. I regularly do 2 chickens at a time with different seasonings. I use 3.5 - 4.0 pound birds and they fit easily on the grid.[p]TNW
    The Naked Whiz
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  • ChefFubar
    ChefFubar Posts: 24
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    The Naked Whiz,
    Thanks! I was concerned about dripping fat, flare-up, soot, etc. But direct it is. I don't yet have an extender, do you recommend one for two birds at a time?
    What types of seasonings do you recommend, first time out? I would like to try two different ones--not opposed to pepper and most herbs.
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  • Gretl
    Gretl Posts: 670
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    Chef Fubar,
    Naked Whiz answered the question. No drip pan. I do the whole cook cut-side down, and usually paint a glaze or add barbecue sauce after the skin's browned nicely. Let it rest, covered, for about 20 minutes before serving.
    Cheers,
    Gretl
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Chef Fubar,
    I made a raised grid with bolts and washers. That way I have the full 18.5 inch grid for the chickens. One of my favorites is Montreal Steak Seasoning. Also, Tsunami Spin.[p]TNW
    The Naked Whiz
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  • ChefFubar
    ChefFubar Posts: 24
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    The Naked Whiz,
    I can see where a raised grid will be very handy. I read the recent thread about using stainless fittings, which are readily available here in the Houston Area, so I'll try my hand at assembling one.
    Thanks for the seasoning info. I actually have some of the Montreal Steak seasoning, but will have to prowl the shops for Tsunami Spin. I jumped the gun and tried cooking a single spathcocked chicken using a injectable concoction; the parts farthest away from the injections were very good! I'll try doing it right this coming weekend.
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