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Spatchcocked a bird

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Vetereggnarian
Vetereggnarian Posts: 252
edited November -1 in EggHead Forum
Still new at this, so this was my first spatchcock. Couple chunks of pecan, cooked on a raised grid slightly above the gasket, didn’t flip it.
IMG_1401.jpg

The skin got the acrid burnt chicken fat taste, but the meat was really good – had to beat my finicky four-year-old back from it. Definitely a keeper.
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  • giantwing
    giantwing Posts: 189
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    wow looks great. I have not tried that yet either but I need to. Any pointers?
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  • Mickey
    Mickey Posts: 19,674
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    Looks good
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • 2Fategghead
    2Fategghead Posts: 9,624
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    giantwing, I spatchcock chicken all the time and love them. Try the nakedwiz site to learn more and good luck. Don't for get to take pic's and post your cook. Tim ;)http://www.nakedwhiz.com/spatch.htm
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  • Vetereggnarian
    Vetereggnarian Posts: 252
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    2Fategghead wrote:
    Try the nakedwiz site to learn more and good luck.

    That is what I used and it worked really well. Not sure how to fix the dripping fat problem without really modifying the way it cooks (drip pan, right). Luckily I can live without eating the skin and it peels right off. Have a good pair of shears. Very easy and well worth it.
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Vetereggnarian, Cindy and I love crispy skin on our chicken. We happen to like grilling our spatchcock bird on our adjustable rig up high. We grill them direct at 400 degrees and I usually pull them off when the dark meat is around 200 degrees in the inside. I also try to pick out a small bird somewhere in the area of three pounds. I don't worry about the drippings. I let the fat burn off in the hot coals. I think your chick has a wonderful color to it. Have a great weekend. Tim :)
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