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Slightly frozen spatchcock help

stemc33
stemc33 Posts: 3,567
in Poultry
The chicken was bought partially frozen and sat in the refrigerator for two days. Pulled it out today and it's still partially frozen. The cavity was filled with ice. Spatchcocked and on the egg indirect. Does anybody have experience cooking partially frozen spatchcocks? It might be too late now, but I can still make some adjustments.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
two cotton pot holders to handle PS
Banner, Wyoming
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    butts just take a little longer. I imagine it's the same for birds.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • stemc33
    stemc33 Posts: 3,567
    Maybe I'll get crispier skin. Dome is at 375° and grid at 320°. I think the probe might be too close to the meat, so it should catch up eventually.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • lousubcap
    lousubcap Posts: 34,079
    No worries as long as you run thru to  the finish-line temp. !60*F or so in the breast and 180+ in the thighs.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • stemc33
    stemc33 Posts: 3,567
    Unfortunately, the thighs felt more frozen and stiff. Breast IT is at 105° and we are 1 hour in. Thawed and spatchcocked at 400° cooks so much faster.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • buzd504
    buzd504 Posts: 3,856
    Someone here cooked frozen wings the other day, and they seemed to come out fine.
    NOLA
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  • H12mike
    H12mike Posts: 134
    Cooked a very frozen spatchcocked chicken (6lbs) on Tues @ 350° it took 1.75 hours to reach 170 internal. It came out great!!!

    X-Large BGE, DigiQ, ThermaQ (Blue), CyberQ, Joetissirie, UltraQ, (ex.FlameBoss 200)

    Highland Village, TX

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  • stemc33
    stemc33 Posts: 3,567
    I'm 1.5 hours in to it and breast is 140°. It's moving. @H12mike‌, that's reassuring yours came out great.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • stemc33
    stemc33 Posts: 3,567
    @H12mike‌, did you cook indirect or direct?
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    No issue so long as your finish IT is the same. You might experience a longer pit recovery temp with colder product but, that's about it (at least that was my experience in this same scenario). You should be golden otherwise.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Ragtop99
    Ragtop99 Posts: 1,570
    Try raised direct next time. I've had surprise ice crystals inside and direct heat on the underside seems to help.
    Cooking on an XL and Medium in Bethesda, MD.
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  • stemc33
    stemc33 Posts: 3,567
    Thanks all. It turned out well, just took some time.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • H12mike
    H12mike Posts: 134
    Mine was cooked indirect on the grate with the platesetter legs up.

    X-Large BGE, DigiQ, ThermaQ (Blue), CyberQ, Joetissirie, UltraQ, (ex.FlameBoss 200)

    Highland Village, TX

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