Spatchcocked Chicken _ Foiled Brick?

Tom,

The Pollo al mattone question was asked a few years ago. I don't remember the result, but that method is typically done in a saute, or cast iron pan. I remember talking to the poster and she had done it on the egg with excellent results. You are good to go on everything else but I would use a rasid grid.

Steve

I tend to do indirect at 350-400. Just my preference. Direct works fine too. I'll let someone who has perfected that technique comment on it. I use apple wood for smoke on poultry, but any fruit wood will work fine. I like my food to have a smoke taste, and I certainly don't find this to be too much. I find that this gets the skin crispy enough for my tastes, but everyone has their own preferences. Try it both ways and see what you like best.

Here's an example of a chicken done indirect. This was prepped with lemon, fresh basil, and some salt and pepper. Came out great.



A writeup of the cook is on our blog at http://www.fearlesskitchen.com/2009/08/recipe-lemonbasil-smoked-chicken-guest-post-from-fearless-grill-.html if you're interested in reading it.

Good luck with your cook.

-John

direct 350 to 400 raised grid. i always start skin side down to start it crisping and flip when it starts to get brown

 
Chicken is always a fun cook.

For me hardwoods will produce a stronger smoke infusion of flavor. Fruit woods give a milder infusion. Cherry is one of my favorites but apple, peach, grape vine give a wonderful change. Jack Daniels chips are also great with any type fowl.

Once in a while I also like cooking chicken with mesquite lump.

Cooking to 165° will always produce a moist breast. This cook was a whole bird.



I always use flavor wood. Sometimes if I want a deep bbq flavor I will cook the bird to 190° - 200°. This will produce a completely different texture and flavor in the meat.

I am not sure what putting a foiled brick on the bird will do other than pushing out some of the moisture. Never tried it so I am not sure.

Here is a spatchcock cooked raised direct skin down for 1st 20 minutes then flip.



This bird was cooked skin up for the entire cook again raised grid direct.



If you are looking for a golden color visual use some butter in the seasoning on the skin.

If the bird is cooked to temperature the dome temperature of the cook changes the cook time and seems to get the skin darker when a higher temperature is used.

I can get the same moist cook when cooking from 225° to 500° dome as long as I cook the breast to 165°.

GG

That's just beautiful. I NEVER get skin like that. Was that REALLY at 350? I do 350-400 raised direct. The skin crisps up nicely, though sometimes I flip the bird skin-side-down for the last few mins, but I never get color like that, even when I use cherry wood. Maybe I'm not using enough wood?

Like GG's beautiful chicken photos, that one is just plain gorgeous.

That one was at 400, as I was pressed for time, done indirect. Mine almost always comes out with that color. Not really sure why, but we like it.

Thanks for the compliments on the photo.

-John

Nope. There was some olive oil and lemon juice under the skin. That's it.

I usually don't even do the olive oil. I did so this time to make a seasoning paste.

-John

Ben,

That and consistent thickness for the birds was the original idea. It comes from Tosscano and it was originally done on a grill. I haven't tried it on an egg either but have done it many times in a pan. I don't see how it would benefit the cook on the egg.


Steve

I used fearless' recipe on my first spatchcock a few weeks ago. Sent an extra chicken home with my in laws and now it gets requested every week.

Lots of great looming stuff on his blog. Thanks for sharing.