Spatchcock Chicken band wagon with Pics.

JLGougeon

Trying two birds on my XL.  I'm using a raised grill @ 400.  Jim, I lightly basted the inside with cooking sherry.  I'll let you know how it turns out.  

Springram

@JRWhitee - I also love to use John Henry's Texas Chicken Tickler. Very good stuff. You chicken looks great.

Springram

Spring, Texas

Spaightlabs

Spatchcocking it makes it unique...you remove the spine and crush it down til it is flat. Cooks up beautifully.

JRWhitee

Thanks Guys, I can't believe I have had my egg for 7 plus years and just found out about Spatchcocking chickens.

JLGougeon

The spatchcock chicken turned out great.  We had to wait about an hour for dinner so it was kept warm in an aluminum pan with a cover.  Even after an hour it was still warm, tender and juicy.  What a great way to grill chicken!

spursinwichita

OK, my "Ultimate Cooking Experience" has been expanded by my first spatchcock attempt.  Damn.  That bird was awesome!!!  Brined for 4+ hours, raised direct, hickory chips on BGE charcoal (minor temp control issues).....and "Chupacabra Rub" from www.2gringossalsa.com (it's a South Texas outfit). 

 

Very, very pleased with myself (and my Wife gave me that special little wink just now...)

JRWhitee

@spursinwichita nice looking bird, I am definitely brining the next one.

radamo

Hi everyone... new here to the forum and EGG WORLD... 

Is this done with direct heat?

Thanks,

Rich

JRWhitee

I have always done direct at 400 but a few guys use indirect.

nolaegghead

@radamo - first, welcome to the forum.  Yes, raised direct.

JRWhitee

Thanks Nola, I just notice this was your first post @Radamo Welcome as well.

Aquacop

Looks awesome, I have loved every bird cooked on mine.

radamo

Thanks everyone.  I tried it two nights ago and did direct at about 375 for one hour.  Came out amazing.  "nolaegghead" mentioned raised?  Do you guys all raise your rack somehow for this? What does that do in the EGG?

TexanOfTheNorth

radamo said:

Thanks everyone.  I tried it two nights ago and did direct at about 375 for one hour.  Came out amazing.  "nolaegghead" mentioned raised?  Do you guys all raise your rack somehow for this? What does that do in the EGG?

Welcome @radamo... there are lots of ways to raise you gird. Some use empty beer cans or bricks; plus there are grid extenders that you can buy. The purpose of raising the grid for spatchcock is to get the bird further away from the direct heat so that the skin (or outside of the bird if, God forbid, you take the skin off) doesn't cook too quickly (i.e., burn).

radamo

Did one the other day on the normal grid and the bird did not burn.  Maybe I did not have the firebox full.  Oh well.  Good to know...  Thanks for the tip, now I will have to get some canned beer.  :-)

sedewaard7474

Anyone have a brine recipe they swear by?

JRWhitee

You can also get some fire bricks and set them in the inner ring of the firebox where the platesetter sets and put your grid on the fire bricks. This gets your cooking surface to the felt line.

Wolfpack

sedewaard7474 said:

Anyone have a brine recipe they swear by?

Basic one works pretty well- 1 gallon water, 1 cup salt, 1/2 cup sugar- bring to boil and then cool...

You can add other stuff to it for flavor if you want but I do that through rubs, sauce, etc.

cbr0011

How long does it take

JRWhitee

About 1 hour, I cook to temperature though 160 breast, 180 thigh.