Spatchcock chicken

Biggreennessy

I'm a newbie, so please bear with me. I did my first spatchcock chicken yesterday. Grilled it at around 375degrees on direct heat for just over an hour. While the flavour was excellent, the bottom of the bird was charred. 

Biggreennessy

Biggreennessy said:

I'm a newbie, so please bear with me. I did my first spatchcock chicken yesterday. Grilled it at around 375degrees on direct heat for just over an hour. While the flavour was excellent, the bottom of the bird was charred. 

Should I have put foil under the chicken?

txhawkeye

I cook chicken in detect for the most part. Do you have a platesetter?

dldawes1

I also cook spatchcock chickens indirect. Maybe others who spatch direct will give you more feedback.

MrCookingNurse

Need to do raised direct my friends.  Get the grate up and I usually do 425 for a spatch.   @Mickey

Yesterday I did two spatch's and did them indirect aroudn 300 just to have more of a smoke and I was chillin on the porch with my dad and neighbor watching golf too.  

Biggreennessy

I do have a platesetter for indirect. I read on the forum yesterday to do direct heat so thats what I tried . The idea was to let the drippings fall into the coals for more flavour and aroma. If I do indirect, should I have the platesetter legs up or down? And at what temp?

nth78

Yes if you do direct then you need to raise the grid or the bird is too close to the fire

buzd504

I don't really know of any reason to do platesetter legs down.  Ever.  I do most of my chickens indirect, and I still try to get them as high in the dome as I can.  I cook them anywhere from 350-450 and they come out great.

As others have said, if you are cooking the direct, your grid has to be raised - to the felt line or higher - to prevent that charring.

Biggreennessy

Great... thanks for the advice!

Mickey

Got to get it raised. 

henapple

raised direct at 400....

Biggreennessy

Looks delicious. Thanks for all the advice!

Nanook

Raised indirect at 400°
Hard to go wrong either way...

Begger

I don't know that I'll EVER cook direct again.   Even my Bacon Wrapped Kosher Hot Dogs were cooked indirect. 
And while THIS spatch is direct, I think this was the last time for that technique.    COC is best a little charred.

nolaegghead

Indirect is the ticket for poultry and everything else that isn't low and low or a steak.  Unless you're flippin' it like a steak, the bottom cooks much faster than the top.  Raised doesn't really matter if you're indirect, but it's hotter up there, so you burn less fuel.

ads75

I have only done direct a couple of times, cooking at the gasket level, and have always liked my indirect chicken more.

rifrench

I do spatchcock as high as I can in the egg, 400 F direct. I use the CGS Adjustable Rig with the Rig Extender! Today i am going to try indirect for a change. I never got charred bottoms, or rubber skin!

RollTideRob

I always do raised direct at 375. Never had a problem with charring.

Biggreennessy

Lots of great advice and photos. Thanks!

onward_2_victory

Prepped a spatchcock chicken last night for a cook today or tomorrow, depending on the weather.

Rinsed, dried, removed backbone (and breast bone, not sure if I needed to do that), dried again and put in fridge uncovered until time to go on the grill.

My question is, should I apply a rub now, or right before I grill?  Does it really even matter?

dldawes1

I usually rub right before going on the egg.  It always turns out good for me. 

Carolina Q

I tried a spatched bird indirect once. Didn't care for it at all. Raised direct at 400° for me. I flip it as needed and finish with the skin side down. Nice.

dldawes1

Carolina Q...looks awesome my friend.  Making me hungry !!!

Trixie_Belle

Dang....that looks delish!