Spatchcock Chicken - Crisp Skin

Teefus

To those that struggle with skin that stays rubbery.....

After I split the bird I rinsed it and toweled it dry. I rubbed a generous amount of salt on the skin and put it in the fridge for a couple hours. The cook was 90 minutes at 350 dome temp, followed by 10 minutes of rest on the counter. While not quite potato chip grade, the skin was still crisp and all the fat had rendered off the backside. Yum!

Photo Egg

Looks fantastic...
Give raised direct cooking a try as well. Another level of goodness.

lousubcap

Great color on that bird.  Congrats.

YukonRon

Perfect looking bird. A real beautiful cook. Congrats!

Teefus

Photo Egg said:

Looks fantastic...
Give raised direct cooking a try as well. Another level of goodness.

Thanks. Planning on trying that, once I get my PSWOO so I can keep the grate at the felt line. With the closed environment of the egg, how does the chicken fat dripping in the burning lump work out? I'm guessing the O2 level is low enough to prevent flareups but are there any off flavors imparted from the burning grease?

lousubcap

I go raised direct with spatch chix and wings.  May be that my sense of smell is compromised by time spent in the aroma cloud but I have never had any issue with the fat drippings and burn-off.  BTW- neither have the end consumers.  FWIW-

SmokeyPitt

Beautiful looking bird!

SoCalTim

Beautiful! BTW, you should invest in a cheap drip pan to keep all the drippings off the plate setter ...

Photo Egg

Teefus said:

Photo Egg said:

Looks fantastic...
Give raised direct cooking a try as well. Another level of goodness.

Thanks. Planning on trying that, once I get my PSWOO so I can keep the grate at the felt line. With the closed environment of the egg, how does the chicken fat dripping in the burning lump work out? I'm guessing the O2 level is low enough to prevent flareups but are there any off flavors imparted from the burning grease?

Getting off smells from the drippings when cooking direct should be no different than the smoking and burning on your platesetter from the drippings. I normally use a drip pan on top the platesetter with a little spacer to stop the drippings from burning. The top of the platesetter gets hot enough to burn drippings. As soon as the dome is closed there are no flare ups.

Teefus

SoCalTim said:

Beautiful! BTW, you should invest in a cheap drip pan to keep all the drippings off the plate setter ...

I usually use a pan but it was tied up. I find the plate setter cleans up nice once subjected to nuclear hot temps for a little bit. One nice thing is that the vaporized fat put a nice coating of seasoning on the inside of the egg. Take a look at the sheen on the underside of the dome. Ain't nothing sticking to that.

SGH

Teefus said:

To those that struggle with skin that stays rubbery.....

After I split the bird I rinsed it and toweled it dry. I rubbed a generous amount of salt on the skin and put it in the fridge for a couple hours. The cook was 90 minutes at 350 dome temp, followed by 10 minutes of rest on the counter. While not quite potato chip grade, the skin was still crisp and all the fat had rendered off the backside. Yum!

That looks mighty fine brother tooth.  

Begger

did a couple Pizzas 2 weeks ago and the plate setter came out Nice and Clean.
I didn't put the pizza ON until the smoke cleared.    
All that stuff on the plate setter is nothing that won't burn away.    Just do a 'clean burn' and start over.  
Bottom end of grill looks new after such a cook.   

Spatch, is IMO the bestway for me to cook 'em.   

Photo Egg

Begger said:

did a couple Pizzas 2 weeks ago and the plate setter came out Nice and Clean.
I didn't put the pizza ON until the smoke cleared.    
All that stuff on the plate setter is nothing that won't burn away.    Just do a 'clean burn' and start over.  
Bottom end of grill looks new after such a cook.   

Spatch, is IMO the bestway for me to cook 'em.   

For me, I would rather use a drip pan and not waste time and lump doing a clean burn. But I certainly agree with you on Spatched Chicken.