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Spatchcocked Chicken ColtsFan Style - FANTASTIC

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1voyager
1voyager Posts: 1,157
edited August 2018 in Poultry
Background:

I have cooked a dozen or so spatched chickens on my Large Egg and while the meat was delicious, the skin was not up to my expectation. Same old story...rubbery skin, almost crispy skin, good enough but not great. 

Former Setup - Grate raised direct to @RRP gasket level. Cook temperature was 350 degrees.

Against the Boss Lady's wishes, I decided to give it one last try. I searched the poultry forum and found a helpful post from @ColtsFan that suggested my technique was off. We traded a couple of messages where he advised that I raise the grid even closer to the dome, cook at 400 degrees and position the bird with legs toward the hinge. 

I spatched a monster 6 1/2 pound chicken from Costco, applied a generous coating of sea salt and Big Guy BBQ Crew Chi-Town Sweet and Smokey Rub. Placed in the refridgerator uncovered for 8 hours.

The new setup - I used ceramic spacers to raise my homemade rig 3 1/2 inches above the @RRP gasket level. Raised direct. Temperature was rock solid @ 400 degrees. Used Rockwood with no additional wood chunks. Chicken legs toward hinge.

The result was spectacular. Meat was moist and the skin was as crispy as a potato chip. I apologize for no pictures. My Powershot died earlier in the day.

Anyway, thank-you @ColtsFan for your helpful suggestions.

As a side note, it is painful to give such praise. Why? ColtsFan is, well, a Colts fan. He is also an Indiana Hoosier. I am a Broncos fan and a Purdue Boilermaker. Oil and water.  :o




Large Egg, PGS A40 gasser.

Comments

  • Kent8621
    Kent8621 Posts: 843
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    as a fellow boilermaker i am working with him this weekend at indy eggfest.  we will see how it goes.

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

  • 1voyager
    1voyager Posts: 1,157
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    I forgot to mention that the chicken was skin-side up during the entire cook.
    Large Egg, PGS A40 gasser.
  • ColtsFan
    ColtsFan Posts: 6,373
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    1voyager said:
    Background:

    I have cooked a dozen or so spatched chickens on my Large Egg and while the meat was delicious, the skin was not up to my expectation. Same old story...rubbery skin, almost crispy skin, good enough but not great. 

    Former Setup - Grate raised direct to @RRP gasket level. Cook temperature was 350 degrees.

    Against the Boss Lady's wishes, I decided to give it one last try. I searched the poultry forum and found a helpful post from @ColtsFan that suggested my technique was off. We traded a couple of messages where he advised that I raise the grid even closer to the dome, cook at 400 degrees and position the bird with legs toward the hinge. 

    I spatched a monster 6 1/2 pound chicken from Costco, applied a generous coating of sea salt and Big Guy BBQ Crew Chi-Town Sweet and Smokey Rub. Placed in the refridgerator uncovered for 8 hours.

    The new setup - I used ceramic spacers to raise my homemade rig 3 1/2 inches above the @RRP gasket level. Raised direct. Temperature was rock solid @ 400 degrees. Used Rockwood with no additional wood chunks. Chicken legs toward hinge.

    The result was spectacular. Meat was moist and the skin was as crispy as a potato chip. I apologize for no pictures. My Powershot died earlier in the day.

    Anyway, thank-you @ColtsFan for your helpful suggestions.

    As a side note, it is painful to give such praise. Why? ColtsFan is, well, a Colts fan. He is also an Indiana Hoosier. I am a Broncos fan and a Purdue Boilermaker. Oil and water.  :o




    Great to hear, buddy! Glad it turned out
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • Carolina Q
    Carolina Q Posts: 14,831
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    Umm, is the "@RRP gasket level" somehow different from the "Cotronics gasket level"? Or the "OEM gasket level"? Or the "no gasket level"? =)

    Just jerkin' your chain my friend. Glad it worked for you. ;)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • Begger
    Begger Posts: 569
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    What did you use for Ceramic Spacers?     I use FIREBRICK which i've cut to size for some uses and some corner pieces for some indirect uses.
  • 1voyager
    1voyager Posts: 1,157
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    You're going to laugh. They are pottery feet. The type one would use to raise a planter off a patio/deck.


    Large Egg, PGS A40 gasser.