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Spatchcock Double Fail

BotchBotch Posts: 5,057
edited July 2012 in EggHead Forum
:-O
Mom flew out for the Fourth, and she wanted chicken off my new BGE.  I'd done a couple spatchcocks already and they came out perfect, but for whatever reason I absentmindedly put the platesetter in, making it an indirect cook.  Skin didn't brown up well at all.
It tasted okay but not great.  Then I glanced over and noticed mom had peeled the skin off and set it aside, she doesn't eat chicken skin anymore!  Kinda takes the rub and smoke out of the equation, dunnit?  

_____________________________________________
 
Live fast, die young, and leave a well-marbled corpse.  
 
Ogden, Utard.  

Comments

  • Rich_ieRich_ie Posts: 268
    You can inject. If you want the skin browned I would cook at a higher temp. 
  • JerkChickenJerkChicken Posts: 551
    edited July 2012
    Bummer! I always include rub under the skin as well as the outside too.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • FanOfFanboysFanOfFanboys Posts: 2,000
    Wait, so spatchcock is direct?

    Regular or raised?

    Serious questions
    Boom
  • allitnilsallitnils Posts: 109
    Am I the only one subscribing to the idea that chicken should taste like chicken, and not rub? :P
  • Rich_ieRich_ie Posts: 268
    ;
    allitnils I do both (with and without) when cooking whole chicken. ;
    FanOfFanboys You can do it both ways. 
    Botch was doing it indirect that's why I said I would raise the temp. 
  • ShiffShiff Posts: 1,623
    I've tried Spatchcock both direct and indirect and we have decided we like it indirect at about 300-350 grid temperature.  The skin browns very nicely.  I've put rub under the skin where possible and that comes out nicely.
    Large BGE
    Barry, Lancaster, PA
  • ducksbuddyducksbuddy Posts: 56
    what temp are you pulling your chicken off at? I pulled mine off last night at 155 we had to leave came back an hour later and it was GOOD! and i didnt die....lol im thinking i might start pulling it earlier from now on,
  • lousubcaplousubcap Posts: 12,069
    edited July 2012

    I'm in the spatchcock direct, raised grid around 350-400*F on the dome (wherever it settles).   I cook with the legs toward the back of the BGE (hotter area) and ice the breasts for around 20 mins before starting the cook.  Go to 160 on the breasts and 180+ in the thighs.

    For seasoning-I rub under the skin as well. 

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • ccpoulin1ccpoulin1 Posts: 390
    +1 lousubcap.  I followed your lead on this from another thread.  Works great!

    "You are who you are when nobody is looking"

  • I've tried Spatchcock both direct and indirect and we have decided we like it indirect at about 300-350 grid temperature.  The skin browns very nicely.  I've put rub under the skin where possible and that comes out nicely.
    How do you put rub UNDER the skin? Dumb question I know.
    BGE Large and Weber side gas grill
  • lousubcaplousubcap Posts: 12,069
    @Blarneystone-to rub under the skin, find or create an opening between skin and meat along the edge of breast or thigh and slowly work your fingers under the skin.  You are basically separating the skin from the meat.  You can then apply the rub directly to the meat.  Really enhances the flavor. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • BrownieBrownie Posts: 1,023
    edited July 2012
    I really enjoy marinating my bird over injecting, I think marinating gives the skin and a little of the chicken that flavor I'm seeking while still keeping the chicken flavor.

    lousubcap What is the benefit of ice? Really curious.

    Blarneystone Simply work your fingers or thumbs in between the skin and meat of the breast, once it is separated ( not pulled off) you can push rub or butter or a mixture of both underneath the skin.
  • AdamdAdamd Posts: 160
    Am I the only one subscribing to the idea that chicken should taste like chicken, and not rub? :P
    I agree with this. While I don't mind when there is a lot of rub and other stuff on chicken, but I do really like a quality cooked piece of chicken without all the extras other then maybe just some basics thrown on. 
  • lousubcaplousubcap Posts: 12,069
    @Brownie-benefits of ice; read it somewhere and have been using the technique for quite a while.  Cools the breasts before cooking.  I think it helps when targeting a finish temp of 160 or so with the breasts and 180+ in the thighs on the same bird.  But it could be like the mustard binder deal...works for me though.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • BrownieBrownie Posts: 1,023
    Ok, My thighs always seem to be over target temp when when the breast gets there. I usually check a few temps after 20mins (rotate the bird if needed) and try to keep the thighs away from the hot coals, and they are usually 190-200* when my breast reach 160*. Maybe I won't need to try since however I manage it, they (the thighs) always cook much faster.  But thanks for the technique, I find your tips and advice (as well as many others here) of high value!
  • ShiffShiff Posts: 1,623
    I've iced the breasts of Turkeys when I cook  them but never a Spatchcock chicken.  I think the way a Spatchcock chicken is put on the grill shields the breast more than the thighs already so icing it would make the thighs even  hotter when the breast was done.
    Large BGE
    Barry, Lancaster, PA
  • joe@bgejoe@bge Posts: 394
    Wait, so spatchcock is direct? Regular or raised? Serious questions
    I have done it indirect and direct raised.  Direct raised worked much better.  Perfect brown skin that was crispy...best chicken I have ever made.

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