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What is point of vertical chicken?

skihornskihorn Posts: 600
edited 9:46PM in EggHead Forum
I have always done my chickens and turkey vertical when space allowed. However, when I have done them horizontal I can't really tell the difference. What is the supposed advantage of vertical?

As always, thanks for any insight.

League City, TX


  • I would guess some space saving and the ability to put more on. If you haven't spatchcocked any yet, give that a try. Nice even cooking with yummie results.
  • skihornskihorn Posts: 600
    Tim: Spatchcock chicken is one of the few standard things I haven't tried. Cutting out the backbone seems like a lot of trouble (not that I have tried it yet) and I have been happy with my indirect chicken. However, the consistent raves on this board make me want to try. May try it tonight.

    League City, TX
  • Richard FlRichard Fl Posts: 8,163
    I prefer spatchcock, however when I do do vertical, the flavor of the liquid and the extra moistness is nice.
  • BordelloBordello Posts: 5,926
    While I prefer the looks of a beer butt chicken and have only done one spatchcocked let tell ya the back bone is very easy to remove if you have kitchen shears.

    Good Luck,

  • thirdeyethirdeye Posts: 7,428

    I just like the chuckles I get from the presentation.
    Happy Trails

    Barbecue is not rocket surgery
  • I agree with Bordello, a good pair of kitchen shears makes short work of removing the back bone. :)
  • BacchusBacchus Posts: 6,019
    If you are gonna Spatchcock, why not just go ahead and piece it out since you have cutting board and cutlery dirty with chicken stuff anyway?
    Maybe I am lazy, but I have taken to just coating with dry seasonings and plopping the bird onto the spatch, ****, beer, or can.
  • :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:
  • egretegret Posts: 4,089
    There is no point in it! This is the best way to subject your cook to uneven heat distribution! :ohmy:
  • RicklesssRicklesss Posts: 391
    Thirdeye, Boy, I'll just bet you get "chuckles", if your yardbird comes out looking like THAT!
    That's GOT to be photoshop! (right?)
    Didn't see it on your website-

    thirdeye wrote:

    I just like the chuckles I get from the presentation.
  • Take a kitchen shear and cut along each side of the backbone and remove. Hold the sides open and make a small incision on small bone above the keel bone. It will then split open and lay flat. Run your thumb along each side of the keel bone then pull it out. I then cut the bird in half where the keel bone was and cook the two pieces on the egg. You can also google the technique to see how it is done. Good luck...once you go spatchcock with will never go back! :ermm:
  • This pic inspired my wife and I to cook a bird just like this. It took a little time to find the sized lemons, during the cook one of the lemons moved (we repositioned after the cook).

    The bird looked great and created the laughs we were looking for. Most of the bird tasted great - but man...the breast under the lemons - whew i couldn't finish it. And there I was thinking that I was a breast man!

  • Rolling EggRolling Egg Posts: 1,995
    I've never been able to tell a diff in vertical bird versus flat. It just means you have another piece of equipment to clean. That's enough for me to stop cooking vertical.
  • Rolling EggRolling Egg Posts: 1,995
    I agree. I was using a knife to part my birds until one day my wife said "hey, why don't you use these". I've been using shears since. They are great.
  • thirdeyethirdeye Posts: 7,428

    Photo Shop Heheeee. Heck no, it's real. Here's all you need to do one.


    Happy Trails

    Barbecue is not rocket surgery
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Crack's me up. Glad you got those things level!!!

  • do you just slide the lemons under the skin?

    What is the time and temp of a vertical chicken?

    I usually just do spatchcocks.
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