Labor Day Spatchcock! Pics as the day progresses

porta

Happy Labor Day! It's just the ol' lady and I today so a chicken was the winner. Spatch'ed and sitting in the fridge to dry out. Going to rub w/ some DP and cook at 400 raised direct til 165 breast 180 dark with a chunk of apple wood. Will post before, during, and after cook. Happy Labor Day!

porta

Rubbed w/ a smidgen of EVOO and DP rub. the skin was nice and dry after 3 hours in the fridge.

On the grill at 400 with 2 apple chunks.

Mattman3969

Lookin good so far. Man that is a clean gasket!!!

porta

Mattman3969 said:

Lookin good so far. Man that is a clean gasket!!!

15+ cooks and she's still looking good!

Skiddymarker

Nice. Like the legs to the rear, typically more heat there. 

Maybe my chickens are fattier but I air dry for up to 12 hours and dust with baking powder and corn starch, then rub. 

Enjoy!

porta

12 hours would've been ideal, It was a last minute kinda thing. I always put the dark meat towards the rear and i've never had an issue w/ mis-matched temps

Smoking Bulldawg

Do you flip the chicken to the skin side half way through the cook?

porta

Done! 60 minutes 165 breast 185 dark! resting for 15 min. while the beans are smoking. 

@parallel - Threw in my custom 1911 just for you.

porta

Smoking Bulldawg said:

Do you flip the chicken to the skin side half way through the cook?

negative, if you let the skin dry out prior to cooking there is no need to flip.

Black_Badger

Looks nice, very good coloring there. Did you flip at all? I usually give my spatchcock a quick blast (~5 min) skin side down at the end for a final crisp up.

Cheers

B_B

porta

Nope, It was on for 60 min. w/ no flip. Letting it dry in the fridge is key!

Aquacop

There is no better chicken, nice cook. Cheers

Gamecockeggman

i just got inspired and ran out and picked up a whole chicken. can you explain how to cut it please

Black_Badger

Cut the backbone out with kitchen shears, then consider splitting the keel bone with a butcher's knife (I do).

The whole thing will open up and lay flat. Easy, peasy, Japaneasy.

Cheers

B_B

gerhardk

We have a pair of poultry shears and cut along both sides of the back bone to flatten the chicken.  It can be done with a knife but the results with the shears tend to be cleaner and less dangerous to your fingers.

Gerhard

porta

Gamecockeggman - http://www.youtube.com/watch?v=Ppa1bxB89vg

Jeremiah

Ohhhhh! Now I see why my skin was so rubbery last night! Next time ill let it dry out a while. Thanks!

porta

Money shot

Gamecockeggman

well here it is. i will let you know how it comes out. Thanks for the inspiration!!!

Parallel

porta said:

Done! 60 minutes 165 breast 185 dark! resting for 15 min. while the beans are smoking. 

@parallel - Threw in my custom 1911 just for you.

Sweet!