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spatchcock chic

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Chainsmoker
Chainsmoker Posts: 114
edited November -1 in EggHead Forum
I'm doing direct, raised grid at around 375. What temp do I cook the chic to? Seems like I've seen y'all say two diff. temps. One thigh, one breast. I case you couldn't figure it out, this is my first one. Had an egg for almost 8yrs and this is the first spatchcock. Isn't that a shame!!!???
Thanks,
Ryan
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  • AZRP
    AZRP Posts: 10,116
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    Breast 160 everything else 195 is how I do it. -RP
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  • BigGreenDon
    BigGreenDon Posts: 167
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    Brests 160-ish, Legs 170-ish. With Spatchcock, it usually just works out -- because the hot air from the coals is going around the outside of the platesetter and chicken and the dark meat is getting just a tad more heat anyway.

    If you read the article on Mad Max's Turkey (see nakedwhiz website), you'll see that he actually puts bags of ice on the breasts for 20 minutes before starting the cook so that they start off at a lower temperature at the start.

    These little details are what makes BBQ so fascinating.

    Don
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  • Little Chef
    Little Chef Posts: 4,725
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    Chainsmoker....The chicken itself will generate the two different temps. Once the breast hits the 160-165 range, the legs and thighs will automatically be high 170's low 180's. And the only "shame" is going to be how hard you are kicking yourself for not trying it sooner. :woohoo: :laugh:
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Ryan, Now you owe it to yourself to eat spatchcock chicken once a week for at least 8 years now. :woohoo: Tim

    I love three pound chicks with their backs cut out skin all crispy covered in rub. :P num num
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