2nd cook, had to try spatchcock chicken!

Luvnlife · July 2016

After much debate, I checked the forum and decided to try spatchcock chicken after so many recommendations. Didn't regret it at all and this was the best chicken we've had, so for any other newbies out there wondering what to start with, try it... You won't be disappointed. Just wished we had made more!

A couple halibut cakes for appies, beside the baked potatoes.

JohnnyTarheel · July 2016

Nice bird... I am sure you will egg many more of these

Luvnlife · July 2016

375 direct bone side down for 15, then flipped for 15 mins meat side down. Flipped again for 15 more mins roughly but pulled at IT 164 breast and was perfect. Biggest difference I've learned from this forum, is cook to temp, not time... Thanks!

Luvnlife · July 2016

Thanks @JohnnyTarheel I agree...

gator753 · July 2016

Nice looking cook. Haven't done one yet but after looking at your cook I think I'll try doing it this week.

Luvnlife · July 2016

Nice @gator753 I couldn't believe how easy it was. Give it a try, you won't be disappointed.

bg_easy · July 2016

Did this tonight, no pics so I know it didn't happen... but agree completely. I brined mine this time and cooked raised direct at 375 for 45 mins then flipped meat side down for 15. Sauced for another 10ish mins and perfection. I know many don't brine, but the flavor was on point and even going over temp a bit it was the best so far. Enjoy the ride!

Luvnlife · July 2016

@bg_easy I will try the brine next time, seems like a lot do that, would like to see the difference. Also, would like to let chicken air in the fridge for 24 hours to see how crispier the skin is.