Spatchcock chicken question.

Car Wash Mike

I've never tried one and think I will Sunday. How do you butterfly the bird?
Cooking times and temps. Key to a nice crisp skin.[p]Thanks,[p]Mike

Rumrunner

Car Wash Mike, here is a video, follow the link. Cook direct on a raised grid at approx 350° for an hour, don't turn or flip. Use your favorite seasoning. Check TNW's site for more info. You'll love it [p]Steve

[ul][li]Video of Spatchcocking a Chicken[/ul]

Car Wash Mike

<p />Rumrunner,
Will try but I'm on dial up. Will try this weekend. Was going to post below but do you think my sausage stuffer is outdated? Handle is missing but those were the days.[p]Thanks,[p]Mike

Rumrunner

Car Wash Mike, looks similar to some of the ones I see in small shops today yet

fishlessman

Car Wash Mike,
cut out the backbone with a knife or scissors. turn the bid over and push down on it. there is a chine bone? that connects the ribs that can be removed to help it lay flat, but ive never bothered with it. 350 direct on a raised grill with tsunami spin for about 1 hour. if you want to flip it you can do so during the last 10-15 minutes. i cook mine with the thighs toward the hot spot in the rear of the egg

Car Wash Mike

fishlessman,[p]Thanks, do you apply butter or olive oil to the skin?[p]Mike

fishlessman

make 2, one for chicken salad sandwhiches

fishlessman

Car Wash Mike,
i dry the bird out for a few hours in the fridge and apply a little oil when putting the bird on the grill

Car Wash Mike

fishlessman,[p]Tammy makes a great chicken salad stuffed in Pita Pockets, will try the egg chicken next time.[p]Mike

Sandbagger

Car Wash Mike,
Check out this post. It is way down the current page. Tom

[ul][li]http://www.biggreenegg.com/archives/2005/messages/196776.htm[/ul]

BluesnBBQ

In addition to what everyone else posted, you can use a marinade instead of a rub.