Why spatchcock?

Zmokin

I am wondering what are all the benefits of spatchcocking and are there any downsides to spatchcocking besides the inability to stuff.

nolan8v

For me, it is faster and more even cooking. I make sure to have the dark meat facing the rear of my LBGE.

theyolksonyou

I haven't done turkey, but I've done several chickens. To me,1 it is done in half the time and b you can cook direct without scorching.

grege345

Cooks more evenly IMO. And how dare you question the spatchcock. 8-}

Tjcoley

It takes a lot less time to cook, and the legs and thighs finish up same time as the breasts.  Keeps the whole bird moist.  And it's fun to say.

Tjcoley

One downside of spatchcocking a turkey on a gasser is setting it on fire.  See my Thanksgiving day post for details.

Zmokin

grege345 said:

Cooks more evenly IMO. And how dare you question the spatchcock. 8-}

I've never spatchcocked, but I'm considering it for the next time I cook a turkey.

And progress is made by questioning, so how dare you give me crap for questioning something.

JohnInCarolina

If you have doubts, try butterflying first. It's just like spatchcocking, but easier to say.

theyolksonyou

JohnInCarolina said:

If you have doubts, try butterflying first. It's just like spatchcocking, but easier to say.

but no where near as fun. Spatch. ****.

yes I'm an adolescent in an old body.

grege345

Relax it was a joke @Zmokin now spatch away

dldawes1

This is the benefit ........

EGGjlmh

Agree with all of the above plus much crispier skin.

NPHuskerFL

Faster, crispy skin, breast cooks close to the same rate as the legs. Raised Direct High in the dome at 400℉ and your golden.

Mattman3969

All the above is correct but I'm gonna go against the grain and prepare for a forum flogging and say that I haven't spatched my last 8-10 chickens. I am either goin inverted on the stand or my favorite as of late and cooking a splayed chicken with root veggies in a hot CI skillet

JRWhitee

Same as above, more juicy than any of my whole chickens or beer cans.

SmokeyPitt

I agree with most of the advantages listed above.  One disadvantage is it does take up more room...so you can't cook as big of a bird.  If the spatched bird will fit on your egg it is a great way to go.  This year I had too big of a bird so I left it whole.  I started breast side down and flipped it around 1/2 way through.  It turned out every bit as good as the spatched birds I have done in the past...just took longer.  

Zmokin

NPHuskerFL said:

Faster, crispy skin, breast cooks close to the same rate as the legs. Raised Direct High in the dome at 400℉ and your golden.

400F for Turkey, or is that your chicken temp. (I'm used to 325F for roasting Turkeys)

and how big of a turkey fits spatchcocked on a Large BGE?

grege345

13lb fits with room to spare. I think I saw up to 17lb but it was tight. http://eggheadforum.com/discussion/comment/1628731/#Comment_1628731

jhl192

Spatchcock is my favorite way to cook a chicken. Easy, moist, nice char on the bottom, crisp skin, breast not done before legs. A winner!

stemc33

@Zmokin‌, you should just buy a $6.00 chicken and try it. You'll be amazed and if not your only out $6.00.

Zmokin

stemc33 said:

@Zmokin‌, you should just buy a $6.00 chicken and try it. You'll be amazed and if not your only out $6.00.

I'm not into white meat (nor is my wife and son), so I prefer to buy drumsticks & thighs when cooking chicken.  But when hosting turkey day, I have relatives that prefer the white meat so that is when I'm cooking a whole bird.

NPHuskerFL

Zmokin said:

NPHuskerFL said:

Faster, crispy skin, breast cooks close to the same rate as the legs. Raised Direct High in the dome at 400℉ and your golden.

400F for Turkey, or is that your chicken temp. (I'm used to 325F for roasting Turkeys)

and how big of a turkey fits spatchcocked on a Large BGE?


I did the Turkey at 400℉ raised direct and pulled once the breast was at 155℉ and the thighs at that time were at 178℉.
I did a 15# (fit comfortably) bird but, my on raised direct set-up (about 5"-5 1/2" above the felt line I might have been able to squeeze a 18#-20# but, it would've been real tight and possibly touching the dome).

THEBuckeye

It's what for dinner! 

TONIGHT

grege345

NPHuskerFL said:

NPHuskerFL said:

Faster, crispy skin, breast cooks close to the same rate as the legs. Raised Direct High in the dome at 400℉ and your golden.

400F for Turkey, or is that your chicken temp. (I'm used to 325F for roasting Turkeys)

and how big of a turkey fits spatchcocked on a Large BGE?

I did the Turkey at 400℉ raised direct and pulled once the breast was at 155℉ and the thighs at that time were at 178℉. I did a 15# (fit comfortably) bird but, my on raised direct set-up (about 5"-5 1/2" above the felt line I might have been able to squeeze a 18#-20# but, it would've been real tight and possibly touching the dome).

@NPHuskerFL‌ I don't see how goin 5" above felt line you can fit a 20lb bird spatched. I know I'm statin the obvious but up 5" that loses a lot of real estate. Not to mention smaller grate

henapple

Just because. ..

blind99

dldawes1 said:

This is the benefit ........

Why spatchcock? Because you can make it look like gene Simmons! Rock on @dldawes1‌ !

Little Steven

Zmokin said:

I am wondering what are all the benefits of spatchcocking and are there any downsides to spatchcocking besides the inability to stuff.

I have no idea.

flynnbob

I do it all spatchcock, whole, and beer butt (on chickens).  I think it all comes out great if you watch your time and temps.  I cook whatever way the family is in the mood for.

NPHuskerFL

@grege345‌ 15# fit comfortably. Much more than that you'd have to grease up the bird and get creative on my set-up. But, 15# turkey + all the sides for us still left with some leftovers right now.

Grillin_beers

I just think it's easier. I mean honestly I can get pretty lazy, so this is a good solution to cooking whole chickens. Plus I can actually do it on a week night and eat dinner before 9

Canugghead

occasionally I like to try a variation of spatchcock just to mix things up, although it's not that common/popular here ...