2nd try at spatch

TN2TX

Giving this another try. First time was good but I think it was a little dry. I'm using the recipe in the bge cookbook. Says cook at 300 direct. Breast down first then flip a couple time last while basting in BBQ.

theyolksonyou

I've done a couple of spatchcock. Cooked 3 this morning. Both times have turned out great. 400 ish raised direct for about an hour. Thigh at 185. Always breast up, no flip. Tried cornstarch for overnight in fridge and skin was a little more crisp.

TN2TX

First flip. Cooking but I think this might take a while.

NervousDad

I always do 375-400 raised direct no flip. When I try to flip it the fat burns off too fast and creates a terrible smoke flavor.

Phatchris

I usually go 400 indirect for about an hour.

TN2TX

This thing came out great. It looks burnt but it wasn't.

apinion

I agree. No flip works great! Set it....and forget it!

Nanook

I've done both raised direct and indirect at 400°. I think indirect wins by a nose. IMO

Mickey

I do this with chicken or turkey. 400 direct, raised, never flip.

THEBuckeye

Dizzy Dust

375 Rasied Indirect for approx 50 minutes

Apple Chunks for smoke.

Impossible to screw up

THEBuckeye

Sorry for the multiple pics!

Tried to delete but get error message 

MIgreenegger

get a sittin chicken. beer can all the way

MeTed

I have to disagree MIgreenegger I have done beercan chicken for many years and thought it was great, until I tried spatchcock. The spatch is much better. By the way is that Michigan BiggreenEgger. If it is where are you?

morrobayrich

It is pretty clear from your "charcoal chicken" shot that you are not using an elevated cooking surface.  Your chicken is too close to the burning lump.  Get it higher in the dome, cook direct at 350-400 for 60 to 65 min and you should be fine.

Little Steven

theyolksonyou said:

I've done a couple of spatchcock. Cooked 3 this morning. Both times have turned out great. 400 ish raised direct for about an hour. Thigh at 185. Always breast up, no flip. Tried cornstarch for overnight in fridge and skin was a little more crisp.

Overnight in the fridge and apply cornstarch after.

henapple

@TN2TX‌ ..from Tennessee, live in Texas?

theyolksonyou

Little Steven said:

theyolksonyou said:

I've done a couple of spatchcock. Cooked 3 this morning. Both times have turned out great. 400 ish raised direct for about an hour. Thigh at 185. Always breast up, no flip. Tried cornstarch for overnight in fridge and skin was a little more crisp.

Overnight in the fridge and apply cornstarch after.

Steven, it's all in the signature. I'm learnin'.

Little Steven

If you leave it in the fridge the corn starch will absorb water and not the rendering fat you want it to.

TN2TX

henapple said:

@TN2TX‌ ..from Tennessee, live in Texas?

Yes sir. From knoxville but live in dallas now. How about yourself?