Winner, winner, spatchcock chicken dinner!!

jhl192

Did a 7 pounder Perdue oven stuffer roaster, spatchcock direct at 375.  First time with Dizzy's Tsunami Spin!  Also flipped to the skin side down for the last 15 minutes to crisp the skin.  Pulled it when the breast got to 165.  Wow!!  A new favorite rub for chicken!  Wife also loved it.  Her two favorite rubs are now Dizzy's Raging River on Salmon and Tsunami Spin on chicken.  I could eat that everyday/.  Not sure I have ever had better!  Sorry, no pictures but they would not have done it justice anyway.  This forum needs taste -eat-moticons!  

jerryb78

That's a serious bird.  Well done.  Did you manage to flip it without it coming apart?  I've been trying to do the flip with smaller chickens and I'm about 50/50 with completing the flip intact.  Maybe I need to do it a little earlier in the cook before the thighs are ready to come off.

NPHuskerFL

(:| no pics? Guess it didn't happen. )

Terrebandit

jerryb78 said:

That's a serious bird.  Well done.  Did you manage to flip it without it coming apart?  I've been trying to do the flip with smaller chickens and I'm about 50/50 with completing the flip intact.  Maybe I need to do it a little earlier in the cook before the thighs are ready to come off.

my guess is that you are over cooking the bird, if it's falling a part.

anzyegg

Did you cook indirect with place setter? How long did it take?

jerryb78

Terrebandit said:

jerryb78 said:

That's a serious bird.  Well done.  Did you manage to flip it without it coming apart?  I've been trying to do the flip with smaller chickens and I'm about 50/50 with completing the flip intact.  Maybe I need to do it a little earlier in the cook before the thighs are ready to come off.

my guess is that you are over cooking the bird, if it's falling a part.

I've been finding that the legs are getting done faster than the breast, which is one of the reason I've started trying to flip it.  The legs are pretty forgiving to overcooking so the results have still been good.  I just need to work on my timing a little bit with a few more runs.  It might also have something to do with my technique when cutting out the back, which I'm going to keep an eye on.

SGH

I was going to say that it looked excellent my friend but I can't see it.

NPHuskerFL

SGH said:

I was going to say that it looked excellent my friend but I can't see it.

>:) 1st rule. Pics or it didn't happen.
Fight Club: The 8 Rules.: http://youtu.be/vJMC_S-DB2I

DougA

First time I didn't flip and then yesterday I tried the flip. I doubt if I flip again. Indirect with place setter down at 375 on both cooks. The meat was the same, the skin was better with no flip.

NPHuskerFL

@DougA‌ if you have a way of trying raised direct try it. Once you do you'll likely not go back. FWIW. Search raised direct for references.

henapple

Ninja chicken. ..

DougA

A little new with my BGE, raised with an AR or fire bricks above the gasket?

henapple

Either

NPHuskerFL

henapple said:

Ninja chicken. ..

:-?? Ninja chicken which came first the egg or the Ninja? ;-)

DMW

Sounds great. I just spatched one for tomorrow night. Letting it dry overnight in the fridge on a cooling rack on a tray. This will dry the skin so it gets nice and crispy without needing to flip.

Also, take the back, neck, and any gibblets if they are included and simmer them in a pot with some salt and pepper for a few hours. Drain, cool, and skim and you have nice chicken stock. If you don't need it, freeze it til you do.

Auburntgr

I have had better luck with cooking the chicken breast down and then flipping after the first 15 or 20 minutes for a crispier chicken. It is easier to flip at the beginning than the end.

jhl192

I had been spatchcocking smaller birds indirect but decided to go raised direct for this bird. Indirects have been great but I couldn't crisp the skin. Cooked it for 1:10 (125 degrees in the breast) and then flipped it with a spatula and large tongs. One leg almost fell off. Maybe it was the size of the bird but the breast and legs and wings were all perfect. No pictures so when I wake tomorrow I may be hungry!