Spatchcock chicken

Eggtuary

I've seen several posts on here about spatchcock chicken, so I've decided to try it tonight.

However, it seems most people use a raised grid. I've only got the normal grid, plus I just picked up a plate setter. Should I use the plate setter and a drip pan for indirect heat? Or do you guys all buy another grate so that you can use fire bricks to lift it above the original grate?

Unknown

I made one yesterday and cooked it direct with the grid in the normal position. Cooked at 350, 20 minutes one side, 25 on the other side. Came out very well.

Check out my post below... My First Eggsperience for my results.

Eggtuary

Thanks, Ted. That's one nice-looking chicken in those pictures!<br><br>Post edited by: Eggtuary, at: 2005/06/13 15:24