First Spatchcock Chicken

BigTex33

This was my first attempt at spatchcock chicken.  Chicken was phenomenal!  I usually fix beer can chicken (with good success) but I think this way is a little better.

Mickey

Easier and quicker as well.

billybon

Looking good!

pasoegg

awesome....i think it's time to try this method tomorrow....what temp and guidelines did you use??

lousubcap

I go with raised grid direct around 350-400 (wherever it settles) until around 160 in the breast and 180+ in the thigh, somewhere around an hour +/- to cook.  I do ice the breasts for around 20 mins before tossing on the BGE.  Check out the naked whiz site for more info.

 

eggo

I go with raised grid direct around 350-400 (wherever it settles) until around 160 in the breast and 180+ in the thigh, somewhere around an hour +/- to cook.  I do ice the breasts for around 20 mins before tossing on the BGE.  Check out the naked whiz site for more info.

 

I love spatchcock chicks. Tell me more about icing the breasts. Why?

tazcrash

Since the thighs generally need a bit more cooking than the breast, Icing the breast bring its temp down so that it can finish at the same time as the thighs, and keep everything juicy & done.

lousubcap

tazcrash has it nailed on the ice reason.  Not original but makes sense when trying to get one chix cooked to a couple of different finish temps.

Griffin

Some fine looking birds. Spatchcock over BCC all they way.

eggo

Thanks Tazcrash. I am grilling two birds Sat and will try icing the breasts. Other than drying in the fridge over night, how do you get it to come out crispy?

BigTex33

I placed my chickens so the legs and thighs were toward the hotter spots of my egg.  Everything seemed to finish at the same time but I am gonna try icing the breasts next cook.  What a great idea, Taz.

pasoegg

my wife used the naked whiz recipe yesterday and i will say "best chicken i have eaten if a long time".  Very easy to do and best $5.00 meal you could imagine...thanks for sharing the info.  Best of all it was a simple cooking method for a new "egger".  Going back to stock up on the 99 cent/lb birds today!!!!

ccpoulin1

I am going to give it a go today!!!  If the rain lets up i have some canadian bacon i dry cured as well.  I may put that in the Bradley.  I did some tomohawk ribeyes last night.   They were about 2. 75 lbs each, and they were awesome.  I will be eating it all week.  I also wrapped some corn on the cob with bacon and garlic, and threw them on with tin foil.  when they were done, removed the foil and finshed direct to crisp up the bacon....  It was one good meal!  Also had some grilled vidalia onions to top off the ribeyes.   If the chicken comes out like the steaks,,,, i can't wait for a taste!  Happy egging everybody

steky

Just cooked my first spatchcock chicken, applied rib rub couple hours before.  Pulled off after an hour at 400, brushed on some dip, covered then cooked some fresh squash, zucchini, peppers and onions....it was a great meal.  Thanks for the info.

JohnMc

Wonder what I did wrong? Tried my first spatchcock today. A 4lb chick. My fire was a little cool about 300-325. Had it on for an hour direct on a meduim BGE. Had dried, rubbed with olive oil, let sit in refrigerator uncovered for about 2 hrs. Wasnt brown & crisp like the one pictured here. The recipe I had said about an hour at 350 so let it go an hour at 300 before checking and finding meat temp at 170. It was ok but a little dry and not nearly as good and juicy as when I cooked the same chicks lo and slow or brined on standing rack indirect. Thermometers were all calibrated. I figured this was an easy cook and liked the way it flattens out once backbone removed but not happy overall. Anyone know if dome versus grill temps vary between medium and large BGE's?

ccpoulin1

Also did my first two spatchcocks today as well.  Each bird was about 4.5 lbs.  I iced the breasts for about 15 minutes, as it was suggested by someon in another thread.  They came out perfect.  I am completely amazed at the difference in taste and quality between the egg and the old gasser.  Always had food grilled on charcoal as a kid, and then gas took over because of convenience.  I can not see myself accepting anything cooked with gas again!  Thanks to everybody for their pointers and experiences, it helps all of us noobs.

Skyboy

How do you ice the breasts?

The Cen-Tex Smoker

Skyboy said:

How do you ice the breasts?

put some ice in a zip lock bag and drape over the breast. I throw a little water in there too for better coverage

Skyboy

Cool thanks!

r270ba

Spatchcock over beer can any day I the week. Looks great. Like the table too!