Gonna try my First Bird Today!

AndymanBBQ

Found some good tips on Spatchcock thanks NPHuskerFL!

I'll let you know how it comes out.

NPHuskerFL Posts: 1,569

May 19

@bigdaddydivo‌...All I do is pull bird from cryovac bag, rinse under cool water, Spatchcock, dry completely with paper towels, lite EVOO (you can omit the EVOO as some have said it gives them unpleasant flavor but, I haven't personally had that problem), basic seasoning of kosher salt and pepper is fine (or you can do whatever you like on seasoning--mine varies--).My egg setup: raised grid, bird thighs pointed toward hinge assembly, temp 375℉-400℉ and toward the end I will bump up to 415℉-420℉ (gets skin a bit more crisply), pull 160℉ breast, 180℉ thighs (this allows for carry over cooking). I don't flip the bird and the skin is mostly crispy.

henapple

I don't rinse the chicken...it's been said it spreads bacteria. Your cooking it anyway. Pat it dry. Or rinse it. Up to you. Pics later...

Cymbaline65

I advocate brining if the time allows. I feel that even a two hour brine will keep the breast meat moist and seasoned. I'm sure yours will be delicious!

NPHuskerFL

@henapple‌ I rinsed because they pack them with paper products lined in thin plastic holding the goody bag with neck, gizzard, liver and heart. As far as sanitary practice good food prep hygiene always.
@AndymanBBQ‌ thanks and I'll be watching this one. I enjoy doing these and this reminds me I need to pick up more chickens (I'm down to 2). Have fun with it.

tksmoke

There are about a thousand ways to do Spatchcock - all good.  I woud start checking temp at 45 minutes.  I find the thighs always finish before the breast, so I put the breast towards the back - it doesn't seem to really make much difference.  When the thighs are at 175 I pull them - they separate without a struggle.  Then pull the breast when it gets to 165.  You'll love it.  I've used a bunch of different seasonings, and I've never had a bad spatchcock chicken.  It you are going with supermarket seasonings, I've found McCormicks Grillhouse Smokehouse Maple to be excellent.  My favorite is Dizzy Pig Raising the Steaks.  This is a staple at our house - we do spatchcock chicken once a week.  Enjoy!!!

NPHuskerFL

@tksmoke‌ I totally agree! I have made my yard bird Spatched with legs in the rear and breast in the rear. For presentation & photo ops I like breast toward the rear (look at 90% of my Spatch pics and the breast is in the rear). Truthfully I saw no significant difference with legs to the rear except that I did notice with breast toward the hinge the breast and thighs finish up at about the same time (I do try to center up the bird on the grate and I lite the lump in 3 spots (rear and on sides). But, the best way is....well ya that's up for discussion I spect. Like ya said lotta ways to do it. Find what works best for you and roll with it. Sometimes it's fun to try some new seasoning, herbs, spices etc etc (anybody can Spatch a bird and throw some premade rub on it). Experiment a little. For me I like to play with flavors to compliment the rest of the meal.

henapple

Just saying. .. http://www.npr.org/blogs/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens
http://www.nbcnews.com/business/consumer/people-stop-washing-your-chicken-gross-video-may-finally-convince-f8C11067715

NPHuskerFL

henapple said:

Just saying. .. http://www.npr.org/blogs/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens
http://www.nbcnews.com/business/consumer/people-stop-washing-your-chicken-gross-video-may-finally-convince-f8C11067715

No disagreement here. And the I take food prep safety serious. That was a good read. And it is a pain in the ass to disinfect after rinsing the yard bird. You may have convinced me to just pat dry with paper towels. Thanks for the share @henapple‌.

NPHuskerFL

@AndymanBBQ‌ Where's the Spatchcock? Pics? Did ya do it today?

AndymanBBQ

Sorry took waaaaay to long to reply. Yes I did do it and it was AWESOME!!
Tonight I'm going to Brine my first turkey, then smoking it tomorrow in the BGE. any suggestions on temp and time???

blind99

AndymanBBQ said:

Sorry took waaaaay to long to reply. Yes I did do it and it was AWESOME!!
Tonight I'm going to Brine my first turkey, then smoking it tomorrow in the BGE. any suggestions on temp and time???

You'll probably get a lot of advice on this one   My last bird was 13#, done in 2 hours, at 375.

theyolksonyou

No pics, didn't happen. The rules is da rules.

since you're new here we'll let you slide this time. Welcome.

dihtn

For those who are spatching direct, is your grate at the felt line or higher and how much room between the lump and the grate? Thanks.

theyolksonyou

dihtn said:

For those who are spatching direct, is your grate at the felt line or higher and how much room between the lump and the grate? Thanks.

Yes, grid at or above felt. I usually fill the fire bowl up all the way, maybe even into the ring a bit.