Spatchcock Chicken Awesomeness!

Parallel

I cooked my first spatchcock on my LBGE tonight for dinner. After some initial hand-wringing on my part due to my lack of an adjustable rack, I followed the advice found here on the forum to add less lump and cook as normal. After drying the spatchcocked chicken in the fridge for about 36 hours, I rubbed the chicken down with olive oil and spices then put it on the BGE at 350° direct for about an hour.



When the internal temp of the chicken reaches 165° in the breast and 190° in the thigh it's done.



This is without a doubt the moistest chicken I have EVER eaten. This will become a staple dish at our house.

Botch

Great-looking cook, but was that a handicapped chicken?  His one arm looks odd... 

Parallel

LOL... yeah. He was so tender that I broke his arm when I decided to flip to crisp up the skin some more.

DonWW

Look!!  It's waving Bye Bye...  Nice cook.

Mickey

Welcome to spatchcock world.

U_tarded

If you want to be ghetto fab like me when I first got my egg I would balance 4 beer cans on the fire ring to do raised direct. 6 months later no adj rig just a second grid and more beer cans. Learned that on the forum too. Nice looking bird though

Skiddymarker

Great looking split bird, even if you did abuse it a bit.....