I did a trio of spatchcock chickens for New Years Eve last night. This was my first attempt and they turned out incredible. My big question for the Wise Eggheads out there is why in the heck is it so darn good?
For other newbies, here's a few lessons learned:
1. The Chicken - I got my birds at Costco. Two pack of Young Chickens for just $0.89/lb. So roughly $16 for 4 birds. The key to remember is that they are partially frozen, so be sure to allow enough time for thawing prior to cooking.
2. The Prep - Once again I followed the Nakedwhiz's simple instructions on how to spatchcock the chicken. There's also a couple good youtube videos. After removing the backbone, washing and patting dry with paper towels, I put a litle EVOO and Everglades Fish & Chicken rub. Then back into the fridge uncovered for a few hours. Next time, I will probably wait to put the EVOO and Rub on until closer to cooking time. I think the salt in the rub pulled some of the juices out of the meat.
3. The Cook - After stabilizing my temp at 350 with a raised grid (direct), I put 2 birds on my LBGE. I fiddled with the temp a little to try and get the temp to come back up to 350 quicker. Since it took a little longer than expected I left the birds on for about 10 minutes extra. I quickly learned that this was not necessary. In pulling the birds off the grid, both leg quarters fell right off the chicken and as you can see from the final picture the presentation is a little messy. Learning from my mistake I put the third bird on, brought temp back up, and pulled it off at exactly 1 hour and it was perfect.
Bottomline, all 3 birds were super juicy and super delicious. As others have said before me, you have never had chicken until you've had spatchcocked chicken. Newbies, you need to try this cook very soon.