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First Spatchcock

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jeponline
jeponline Posts: 290
in Poultry
Whole chickens were on sale so I figured I'd finally try to spatchcock one. Cutting the bone out was surprisingly easy.  I rubbed it with Dizzy dust and it cooked at 350* for about 90 minutes. 

Skin came out a little chewey, but the meat was perfect. Next time I'll plan ahead so I can leave it in the fridge for longer to dry the skin and I see a purchase from CGS in my near future so that I can raise the grid. 


Large BGE
Huntsville, AL
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Bird looks fine to me. Chicken skin is the tough part of getting it perfect.

    Nice cook! 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • tikigriller
    tikigriller Posts: 1,389
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    Yep. I bet grid and no fridge did it. I do both and always get crispy now. The fridge is the bigger key in my opinion. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Terrebandit
    Terrebandit Posts: 1,750
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    It looks real good. Bump up the temp by 25-50 degrees and raise it a little higher in dome if you can
    Dave - Austin, TX
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    Yeah, 375-400 raised direct for 45-55 minutes. 

    Leave it in the fridge 24 to let dry, it'll fix all your problems. 

    Nice liberal application of that Dizzy...

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • jeponline
    jeponline Posts: 290
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    I was actually surprised by 350*. The egg seemed to stabilize at 380* but once I put the bird on it settled at 350*. Next time I'll just shoot for 400* so I'm ok even if I get the drop again. 

    I did 4 hours in the fridge since buying the bird was such an impulse. Now that I know how easy it is, I'll plan better for next time and get longer in the fridge. 
    Large BGE
    Huntsville, AL
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  • Terrebandit
    Terrebandit Posts: 1,750
    edited October 2016
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    I just pat dry the bird with a paper towel before I apply the rub.  I don't like leaving raw chicken in my frig. 
    Dave - Austin, TX
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