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Spatchcock Chicken and Baked Potato\'s
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2Fategghead
Posts: 9,624
Here I have some potato's baking with evoo and kosher salt.
In this egg I have one lonely yard bird split wide open and DP's Raging River rub.
I have cooked a lot of spatchcock chickens indirect but, this is my first direct way and my first time using my new adjustable rig. As you can see I have the bird high in the dome stabilized at 350°. I have the skin side down now. I'm looking for a nice crisp skin so I may have to set the chicken down low later to get the skin crispy-er.
After an hour I got my thermapen out and checked the chicken. I found the skin very crispy and the dark meat at 196° and the breast meat was 205°. So, I pulled the chicken off and checked the potato's. The potato's were turned once and the thermapen said 205°.
The plate tells it all but, Cindy said best chicken ever! She also said the skin was crispy and the meat was tender and juicy. We did find a fresh chicken and the rub was just right. I could not stop eating the skin. yum yum :P
In this egg I have one lonely yard bird split wide open and DP's Raging River rub.
I have cooked a lot of spatchcock chickens indirect but, this is my first direct way and my first time using my new adjustable rig. As you can see I have the bird high in the dome stabilized at 350°. I have the skin side down now. I'm looking for a nice crisp skin so I may have to set the chicken down low later to get the skin crispy-er.
After an hour I got my thermapen out and checked the chicken. I found the skin very crispy and the dark meat at 196° and the breast meat was 205°. So, I pulled the chicken off and checked the potato's. The potato's were turned once and the thermapen said 205°.
The plate tells it all but, Cindy said best chicken ever! She also said the skin was crispy and the meat was tender and juicy. We did find a fresh chicken and the rub was just right. I could not stop eating the skin. yum yum :P
Comments
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That looks pretty good!I use my adjustable rig all the time when I spatchcock chicken but I have always used a drip pan on the bottom setting of the rig to catch the grease. Let me know how it turns out going direct w/o drip pan. I have always had a crispy skin on my chicken. Just rubbed with butter and sprayed lightly with EVOO, s&p. Got a say, looks good!!
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Love spatchcock chicken!! Great to see you posting again. Glad to see you found a job. Please say "Hi" to Cindy!!
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Hey Rick, I'll let you know how it turns out. Tim
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Hi Anne thanks. Hope Del is doing alright. I'll tell Cindy. Tim
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That is exactly how I do mine. I guess there is a dif. I just use my regular grid on the extender Turns out great. I don't even flip mine!
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Everything was great! Even the potato's were good and flaky. We will spatchcock this way from now on. Tim
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Your right no flipping necessary. Tim
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