My First Spatchcock: ok but not great

TTUEgghead

Reading all the spatchcock hype on here, I was intrigued and I finally gave it a try. Results were ok but not terrific. I cooked it direct at 400 until the temp reached 180 in the thigh. Typically I do beer butt chicken and use a dry rub and a little EVOO, this time I used barbecue sauce instead.

My only issue was it turned out to be a little dry compared to my usual beer butt chicken. Does anyone have any pointers? Did I leave it on a little too long? 175 hot enough? Anyone cook it indirect with better results?

I don't typically use a meat thermometer for much of anything except prime rib.

jls9595

Make sure you raise the grid. I usually cook to 160 in the breast.

henapple

I'll be asked to leave the forum after saying this but I'd rather cook mine Vertically. I usually do two at a time. ...no raised grid, no baking soda or time in the fridge to crisp the skin. It's not hard to butterfly one but it takes time. That being said, try one again.

lousubcap

As @jls9595 mentions, this cook is best done raised grid direct-gets the cooking grid up to at least the gasket line.  You can use fire bricks or some bolts and nuts and a second grid to achieve the raised effect before spending big $$ on after-market toys.  Others will cook spatchcock chix indirect at around 350*F to 160 or so in the breasts and 180+ in the thighs.  Time to give it another go...

CPARKTX

+1 raised. I actually usually do indirect for most of the cook and finish raised direct to crisp up the skin.

CANMAN1976

CPARKTX said:

+1 raised. I actually usually do indirect for most of the cook and finish raised direct to crisp up the skin.

So is that skin side down or up for the direct part?

Jamie.

Cymbaline65

For me, spatchcocked cooks more evenly and is quicker than beer-in-the-but. I do mine raised indirect as I find I'm always dealing with a fat fire if I don't. A 4-5lb bird will cook VERY quickly - seems to be right on an hour and the breasts will be 160.

Don't pass up the opportunity to put a foil pan underneath the chicken with some potatoes and veggies. Put your ceramic feat underneath the pan to keep things from scorching. The veggies are killer.

Finally, not to sound like a broken record, but get a good quick read thermometer. I only do guess work when I've had too much to drink.

 

Mickey

henapple said:

I'll be asked to leave the forum after saying this but I'd rather cook mine Vertically. I usually do two at a time. ...no raised grid, no baking soda or time in the fridge to crisp the skin. It's not hard to butterfly one but it takes time. That being said, try one again.

Please leave the forum.

Mickey

only one thing can make it dry (IMO) and that is overcooked. I cook at 400 direct and raised (and I cook a lot of moist turkeys).

Little Steven

Mickey said:

henapple said:

I'll be asked to leave the forum after saying this but I'd rather cook mine Vertically. I usually do two at a time. ...no raised grid, no baking soda or time in the fridge to crisp the skin. It's not hard to butterfly one but it takes time. That being said, try one again.

Please leave the forum.

No you go spatchcock man! You are outa here

TTUEgghead

Thanks for the great pointers. I have a small raised grid that I might use next time, not sure if it's quite big enough for a spatchcock bird but if not I'm always looking for an excuse to buy a new gadget for my egg....

I do have a good quick read thermometer but don't use it much.

I did get a nice even cook as many have mentioned, I think I just left it on a bit too long. The beer butt chicken method seems a bit more forgiving in that regard at least.

CPARKTX

A Thermapen is highly recommended...I think most members here have one and it has certainly removed a lot of errors in my cooking...

Little Steven

You may want to try the birds inverted on the stand. Cooks the dark meat at the higher dome temp and the breasts in the cooler area, just above the indirect piece.

Eggcelsior

henapple said:

I'll be asked to leave the forum after saying this but I'd rather cook mine Vertically. I usually do two at a time. ...no raised grid, no baking soda or time in the fridge to crisp the skin. It's not hard to butterfly one but it takes time. That being said, try one again.

Little Steven said:

Mickey said:

henapple said:

I'll be asked to leave the forum after saying this but I'd rather cook mine Vertically. I usually do two at a time. ...no raised grid, no baking soda or time in the fridge to crisp the skin. It's not hard to butterfly one but it takes time. That being said, try one again.

Please leave the forum.

No you go spatchcock man! You are outa here

Forget this. I'm with henapple.

At Salado, after Mickey is done flagellating us, henapple and I are going to roll out into the sunset on our way to "Bolivia" aka Little Steven's joint.

VI will relentlessly pursue for unknown reasons, stylizing himself after Joe LeFors; white skimmer and all.

Little Steven

You let Mickey flagellate you? He asked me and I said no way! Each to his own I guess.

Mickey

TTUEgghead said:

Thanks for the great pointers. I have a small raised grid that I might use next time, not sure if it's quite big enough for a spatchcock bird but if not I'm always looking for an excuse to buy a new gadget for my egg.... I do have a good quick read thermometer but don't use it much. I did get a nice even cook as many have mentioned, I think I just left it on a bit too long. The beer butt chicken method seems a bit more forgiving in that regard at least.

Raise the one you have. Use bricks

Mickey

Eggcelsior said:

henapple said:

I'll be asked to leave the forum after saying this but I'd rather cook mine Vertically. I usually do two at a time. ...no raised grid, no baking soda or time in the fridge to crisp the skin. It's not hard to butterfly one but it takes time. That being said, try one again.

Little Steven said:

Mickey said:

henapple said:

I'll be asked to leave the forum after saying this but I'd rather cook mine Vertically. I usually do two at a time. ...no raised grid, no baking soda or time in the fridge to crisp the skin. It's not hard to butterfly one but it takes time. That being said, try one again.

Please leave the forum.

No you go spatchcock man! You are outa here

Forget this. I'm with henapple.

At Salado, after Mickey is done flagellating us, henapple and I are going to roll out into the sunset on our way to "Bolivia" aka Little Steven's joint.

VI will relentlessly pursue for unknown reasons, stylizing himself after Joe LeFors; white skimmer and all.

At the end just put on the White Album (with alittle help from steven) http://www.youtube.com/watch?v=gRtAO-nffz0&feature=kp

Chubbs

Only other is to check your thermometer. You may be cooking hotter than you think. I have never had a dry one and always go raised direct

robnybbq

Did you use BBQ sauce the whole time?  Maybe that is part of the problem?  I usually just rub the chickens or do nothing and they come out juicer than another method of cooking chicken.

Mickey

When I put BBQ sauce I only do it the last 10 mins. Now this is chickens.