Spatchcok chicken, flip the bird ?

TigerTony

I bought a fresh chicken from Whole Foods and the butcher cut the backbone out for me. Just finished oiling and rubbing it with Italian seasonings. It's on the egg now raised grid @ 375 with a little cherry wood for smoke.
I was wondering if their is any good reason to flip it half way through the cook. I've coked them many times in the past and never flipped and they have always come out great. But I remember reading here on the forum that some of you flip.
So, should I flip the bird?

Richard

Tiger Tony,
It helps to crisp up the skin in the end.

Jeeves

Tiger Tony,[p]Yes, flip, and I'm assuming that you are using a 'pre-heated' brick, wrapped in aluminum foil?

tjv

<p />Tiger Tony, flip which way. I usually start skin side down for 10 minutes to brown the skin, flip skin side up and cook for another 60 or so minutes. If it looks to be burning, then go indirect. I typically find about 40 - 50 minutes into the cook, the skin starts to sizzle.

Fidel

Tiger Tony,[p]I personally do not flip a spatchcock chicken, and I do not use the foil wrapped brick either.[p]I put it on raised grid at about 350, skin up, until done. Usually the leg quarters will separate from the breasts and i cut the skin before I even remove it from the grill.[p]Usually takes about 75-90 minutes.[p]

Photo Egg

tjv,
Man that looks good Tom.
Stuck at work with no food.
These pictures are killing me.
Darian

TigerTony

Tiger Tony,[p]I flipped the bird 40 minutes into the cook. Pulled it off 20 minutes later and.............[p]It was terrific![p]Like I said I've cooked many spatchcock chickens and have never flipped. But I can tell you I will flip the bird ever time from here on out.
Flipping the bird is the way to go.[p]Now, so what's this about a brick wrapped in foil?

Fidel

Tiger Tony,[p]I think it is a Bobby Flay or Alton Brown trick - or some other cook on Food TV.[p]They wrap a brick in foil and put it on the grill as the grill heats. Once the brick and grid are up to 400* they put the chicken on the grid and the foil wrapped brick on top of the bird to cook it from the top and the bottom.[p]I've never tried it, and on FoodTV is the only place I've ever seen it done.

TigerTony

Fidel,[p]Sounds interesting, I might give it a try one day. But I can't imagine the chicken being cooked or tasting any better then the one I just cooked. [p]I am however going to try to steal a city cast iron water meter cover and try to sear steaks on it [p][p]

thirdeye

Fidel,[p]Use your pizza stone instead of a brick, (still foil wrapped)[p]~thirdeye~