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Spatchcock chicken for dinner tonight

EggHead_Bubba
EggHead_Bubba Posts: 566
in EggHead Forum
One of our favorite things to cook. Spatched this bird and then pulled all the skin back to season it. Once seasoned, pulled the skin back in place and spiked it with toothpicks. Going to let this cook indirect at 225° with a couple of chunks of cherry until it reaches 155°.

Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    edited June 2015
    Looks great! Flip it around though, so the legs are toward the hinge where the egg's hot spot is. They can normally be cooked to a higher temp without drying out.

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

    Michael 
    Central Connecticut 

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    Carolina Q... That's a good idea. I have my CI platesetter positioned to help minimize the hot spot back there. I'll keep a close eye on the temp though and spin if necessary. Appreciate the heads up!

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Carolina Q
    Carolina Q Posts: 14,831
    LOL, I always do mine direct. :)

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

    Michael 
    Central Connecticut 

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  • Mickey
    Mickey Posts: 19,780
    next time messing around try 400 direct raised
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @Mickey... I need to try that sometime. I've always cooked my spatch chicken indirect. Tonight's cook was another tasty one.


    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Mickey
    Mickey Posts: 19,780
    Can't argue with that
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • bgebrent
    bgebrent Posts: 19,636
    Looks delicious!  Experiment with 400 direct as suggested.  Well done!
    Sandy Springs & Dawsonville Ga
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