First spatchcock chicken- tastiest bird evah! *pics

Cookbook_Chip

Have had my egg about a year but never tried spatchcock- man! It was awesome! Dizzy Pig Redeye Express in and out. 400f dome direct for 1:20 - perfectly juicy with crispy skin!

henapple

nice cook...

canegger

I've done two now and don't think I'll do it any other way now. Comes out good. Nice job

Foghorn

Looks like you broke the code.

 

 

bigphil

looks great 

Eggxtractor

I love spatchcocked and yours looks great. I only wish the skin got crispier, I have tried leaving the chicken uncovered overnight in the fridge, but it still isnt super crispy.

SmokeyPitt

Great looking bird!  Good job on the carving as well...got her all pieced up and ready to eat!

CANMAN1976

Get high in the dome for crispier skin!!!
Got Rig?

Mickey

Nice bird.

chris123stock

Looks real nice. Good cook.

loveTheEgg

Cookbook_Chip said:

Have had my egg about a year but never tried spatchcock- man! It was awesome! Dizzy Pig Redeye Express in and out. 400f dome direct for 1:20 - perfectly juicy with crispy skin!

Also try it with DP Cowlick....man is it good!!

Cookbook_Chip

I keep meaning to leave the chicken uncovered in the fridge, but have not yet.  Got another to do this week and will try!  I did kinda let the temp creep up to 425F for the last 15 mins, so that might have helped with crispy-ness.

CajunEggHead

I did my first spatchcock last week and I have never had a chicken so tender and juicy Wife said we will have to do it again

Porky1

I have a Lg BGE and did 2- 4lb spatchcocked on the grate with the legs up on the platesetter. Cooked at just under 400 for 1:10. Meat was juicy but skin was short of crispy.  Rub was Plowboys Yardbird that is my go to chicken rub.

 

When you said direct I take that to mean no platesetter, am I correct?

Cookbook_Chip

@porky1 yep, no platesetter. Seems 400 would be enough for crispy regardless, but try direct!