another spatchcocked chicken

Hungry Celeste

Rubbed this spatchcocked chicken w/Penzey's jerk seasoning...turned out very nice after 50 minutes at 375 on a raised grid. http://www.penzeys.com/cgi-bin/penzeys/p-penzeysjerkchickfish.html

Griffin

Looks good. How was the heat level of the rub?

thechief96

That looks quite flavorable.

Hungry Celeste

Not very hot, by my standards. Penzey's says as much in the website description, something like "add more red pepper for true Jamaican flavor"....but I like the lower heat level for a whole chicken, as I re-purpose the cooked chicken leftovers into other dishes.

TheLazyC

Looks good, at 350 this weekend it took me almost 2 hours to reach 170 internal temp. I think I might need to calibrate my thermometer.

Hungry Celeste

Damn, that's a long time. Maybe the chicken was still a bit frozen? I usually do a spatchcock around 350-400 and don't sweat the precise cooking temp very much. I like to bump up the temp toward the end of the cook to crisp the skin a bit.

Clavin

I do mine at 400 or so, raised, about 1:10.

The first thing I do after its done is cut off the wings and eat them myself. They're mine!!! ALL MINE