Spatchcock Chicken in 8 degrees!!

kpeterzalek

First time poster with more to come. 2nd year with the LBGE and ready to start sharing! I have been smoking and grilling chicken for a while, the vast majority are whole chickens indirect @~300 degrees after a 4-8 hour brine w/ an apple chunk. It's hard to top the light smoky flavor and tenderness from that process. This time my wife and I decided to do one "spatchcock" (removing the backbone and laying flat), resulting in a crispier outside and still very tender. Also a faster cook time... I'm not baby sitting a chicken when it's 8 degrees outside! We'll definitely be doing this one again!


Process

Removed the backbone with kitchen shears, and laid flat. There are several good YouTube videos and instruction in this forum on how to spatchcock a chicken. Took a little pushing to get fully flattened. Coated lightly with vegetable oil.

Added Dizzy Pig Raging River, which has become my go-to for poultry. This seasoning really has no limits - a maple and almost citrus flavor

Direct raised grid @ 375-400 degrees. Added one small apple chunk. I actually use the heat deflector from Kamado Joe instead of the BGE Plate Setter which converts nicely into a raised grid setup. Lastly - hook up that Maverick! its cold outside no way i'm checking temps outside.

Just about done, about 155 internal. At this point brushed with Q39 Regular BBQ sauce from Kansas City. This sauce is REALLY good. I get it at the restaurant but I don't think they are shipping it yet. http://www.q39kc.com/merchandise/ 

After about 5-8 minutes longer to glaze on the grill, the internal was 165 in the breast and ready to pull. Let it rest about 10 minutes

Final product! 

grege345

Fantastic lookin bird. Welcome to the neighborhood.

Mattman3969

Great looking yard bird. Welcome to the funhouse

logchief

Hey Welcome, that's some chilly chicken cookin.  Looks great.  Where you from?

kpeterzalek

logchief said:

Hey Welcome, that's some chilly chicken cookin.  Looks great.  Where you from?

Kansas City, on the Kansas side. It's been a cold weekend

Froman

That looks great!! I need to try a spatchcock sometime.

I'm a little bit north of you, it was 10 or 15 here today. No egging though. Eating leftover ham I did Friday.

Sammi

kpeterzalek. Welcome.

theyolksonyou

Love the spatch. Fast, tasty and fun to say! Welcome to the zoo. Keep em coming.

kpeterzalek

Appreciate it!!!

Jeepster47

Good looking cook ... good pics and documentation ... thanks.

boochsr71

nice looking bird!

bluebird66

I love Raging River, I like it on everything.

Legume

great pics - excellent looking bird!

Tinyfish

Swiss Chalet eat your heart out.

KiterTodd

Looks great.  Thanks for the share.

I'm not usually a BBQ sauce fan, but that does look nice all glazed up there.

bboulier

Excellent!

jhl192

That looks great! My #1 thing to do on the Egg although I use DP TSUNAMI SPIN. Only thing better would be to enjoy it during a playoff game! Nice job.

jcaspary

Welcome aboard, that's a good lookin chicken.  

kpeterzalek

jhl192 said:

That looks great! My #1 thing to do on the Egg although I use DP TSUNAMI SPIN. Only thing better would be to enjoy it during a playoff game! Nice job.

nice! I'm about to go nuts on Firecraft.com again and will definitely add Tsunami Spin to the arsenal... from DP I use and about out of Dizzy Dust, Raging River, and Raising the Steaks. Raising the Steaks is actually great in spaghetti ground beef to which about half of it went to  :-??

bcsnave

nice

GoVols

Looks great. Welcome aboard !

fence0407

kpeterzalek said:

jhl192 said:

That looks great! My #1 thing to do on the Egg although I use DP TSUNAMI SPIN. Only thing better would be to enjoy it during a playoff game! Nice job.

nice! I'm about to go nuts on Firecraft.com again and will definitely add Tsunami Spin to the arsenal... from DP I use and about out of Dizzy Dust, Raging River, and Raising the Steaks. Raising the Steaks is actually great in spaghetti ground beef to which about half of it went to  :-??

You should also try DP Swamp Venom and Cow Lick. I use Swamp Venom a ton on wings and chicken. Cow Lick is great on burgers, steaks, beer brats and brisket.

KiterTodd

L-)  If we're going to get all Dizzy here....you can't make a Spatchcock with trying a DP Mediterrainnish spatchcock.   Killer!