Spatchcock chicken -

Trini_in_Ottawa

So I decided to do a Spatchcock chicken using coconut oil instead of evoo, and coconut sugar substituted in a homemade rub.
Following directions found here - raised direct @ 400 - it turned out looking perfect, but the rub needs a bit of tweaking.
Also the skin was a bit rubbery when it cooled.
But overall for a my virgin bird it was ok.
Saw a couple suggestions around using a higher temperature or leaving uncovered in fridge - will try that next time.

End state:

TexanOfTheNorth

That looks pretty good Trini. When you say "a bit cooled" what do you mean? In my experience, the skin is never as good as it is when it first comes off the egg (allowing 10-15 minutes before serving).

Mickey

Yours sure looks good. Maybe to much oil. I don't oil. I do 400 direct / raised

Trini_in_Ottawa

TexanOfTheNorth said:

That looks pretty good Trini. When you say "a bit cooled" what do you mean? In my experience, the skin is never as good as it is when it first comes off the egg (allowing 10-15 minutes before serving).

Ah, ok, it seemed crispier right off the Egg.
Will do.

Trini_in_Ottawa

Mickey said:

Yours sure looks good. Maybe to much oil. I don't oil. I do 400 direct / raised

Sorry Mickey, hit Off topic with phat fingers on mobile.
I will try without oil next time for sure.

Skiddymarker

Trini_in_Ottawa said:

Yours sure looks good. Maybe to much oil. I don't oil. I do 400 direct / raised

Sorry Mickey, hit Off topic with phat fingers on mobile. I will try without oil next time for sure.

You can go back and change it, without the phat fingers.....

Chicken looks good has nice colour. 

For a crispier skin, the uncovered in the fridge overnight, followed by dry dusting with rub and baking powder or corn starch will really help. For most of my rubs, I find a mixture or 3 or 4 parts rub to one part powder/starch works best. 

Dyal_SC

Looks great to me!!

Wolfpack

+1 on day in the fridge- I will sometimes cook first 10-15 min skin side down- it seems to help render some of the fat out and lets it crisp up. Still one of my favorites

Charlie tuna

I think the coconut oil might be the problem with "rubbery skin"?  Direct and raised grid at 400 degrees should give a good crisp skin....

Trini_in_Ottawa

Good advise - I will try with evoo and fridge and baking powder technique next time.
Want to master making my own rubs, most of the "store brand" rubs I find has too much salt. So experimenting on both the Egg and rubs/sauces.

SteveWPBFL

Got one going here, raised 350F direct with pecan smoke and a pepper, onions, mushrooms, zucchinni, squash, some pineapple, and sweet 'tater. No oil on the bird, just some rub, most of us don't eat the skin anyway.

Trini_in_Ottawa

OMG that looks like heaven! - I really have to step up my game.
I do one thing at a time on the LBGE because I don't want to keep opening it all the time.
But it looks like you cooking like 6 different things at the same time.

SteveWPBFL

Eight, including the bird. I increased dome temp to 400F toward the end. Cook the bird until it reaches the desired IT, in our case around 145F for the breast, the dark is always much higher and you can't hurt it. Having two or three levels to cook on is your next stop! After awhile you know how to slice everything and when to put it on so it all gets done about the same time!

Trini_in_Ottawa

Wicked. Will have to look into getting some gear for my LBGE.

scaryangel

Any time i have used oil or butter on chicken or turkey the skin turns out like rubber.

Trini_in_Ottawa

scaryangel said:

Any time i have used oil or butter on chicken or turkey the skin turns out like rubber.

SAngel, how do you get a dry rub to stay if you don't use an oil?

TexanOfTheNorth

@Trini_in_Ottawa... try putting some of your rub under the skin. It's not really that hard to do. You just want to be careful so that you don't tear the skin. I will (also) sometimes put some sliced limes under the skin. If you look closely at this picture you can see them.

Thatgrimguy

Trini_in_Ottawa said:

Any time i have used oil or butter on chicken or turkey the skin turns out like rubber.

SAngel, how do you get a dry rub to stay if you don't use an oil?

Your over thinking it. As soon as you unpackage your chicken, rub it down. The juice from the chicken is plenty to hold the rub on. 

I un package, rub, leave in fridge, pull it out to cook it and sprinkle some more rub all over it and throw it on.

Trini_in_Ottawa

Thatgrimguy said:

Trini_in_Ottawa said:

scaryangel said:

Any time i have used oil or butter on chicken or turkey the skin turns out like rubber.

SAngel, how do you get a dry rub to stay if you don't use an oil?

Your over thinking it. As soon as you unpackage your chicken, rub it down. The juice from the chicken is plenty to hold the rub on. 

I un package, rub, leave in fridge, pull it out to cook it and sprinkle some more rub all over it and throw it on.

Ok - I thought I read somewhere that evoo was used so that the dry rub would adhere to chicken. Will try just washing and applying rub - thanks much!

Charlie tuna

I use nothing!  After rinsing the brine off the chicken, i allow it to drip dry and season it all the way around - top to bottom.  Then allow to sit until the egg gets ready and stabilized..