spatcock thoughts, questions

eddy-turn

Looks like spatcock is the same as what i've called butterflied wherein you remove the backbone to allow the bird to more evenly cook.[p]i've done this for many years on a gasser but with that animal safely at the curb, want to know what issues to expect (grease to flame?) with my bge.[p]when doing this with turkey or chicken, i find that breast temp at about 165 is perfect. at that point, i separate the legs, leave them on to cook until about 170 and remove the rest of the bird.[p]on a gasser, this keeps the breast moist and fully cooks the leg and thighs.[p]from what i see here, most of you keep the bird whole and cook to over 170. Doesn't this lead to drier white meat? or does the bge keep enough moisture in to stop the problem?[p]sorry for the rambling. any thoughts?

Sundown

eddy-turn,[p]The whole bird stays on and seems to finish at the same time. Most meats will stay very moist on your Egg. Trust the "Old timers" to steer you straight. Kool Ade any one?

stike

eddy-turn,
chicken (turkey, etc.) is one of those things that cooks entirely differently on the egg. many people (usually your mother in law) think it's underdone, because it can be so moist. it can also be so moist, that the skin will maybe not be as crispy as you want. try skin down for the last half of the cook (though you can do it skin up the whole time too) if you want crispier skin. do you have a raised grid? it helps to have the chicken up higher, away from the fire too. but not critical.[p]you won't have mny issues with flare ups going direct. once the egg is dialed in, even if fat renders out, it won't burn (flare) because the egg is airtight. there's not a lot of free O2 in there to support the flames from fat. [p]

tjv

stike, don't you think the dripping fat will burn depending on the temp of whatever it drips into or on? T

gdenby

eddy-turn,[p]You can do spatchcock direct or indirect. I prefer direct because it is somewhat quicker, and I get crisper skin. As already mentioned, a raised grill position works well. If using a platesetter, or other ceramic block, let it get good and hot. When you put the platesetter in, you may see the temperature drop some, and then rise. Let the platesetter set for at least 10 minutes once the Egg has reached the temperature you want. If it is not hot enough, the crisping process doesn't work as well.[p]
There are people who seperate the breasts from the thighs, but this is more often useful with the larger parts of turkeys. [p]I have never had dry white meat from any spatch'd chicken from the Egg. Skin that is not crisp enough is more often reported as a problem than dry meat. This is easily remedied by running the Egg up to 425 - 450 at the beginning and/or the end of the cook. A dusting of corn starch helps the skin get crisper, likewise some time spent drying in the 'fridge.[p]
The only flare-ups I've had have been when I was flipping the bird skin side down to ensure crispness. These fires extinguish in moments after the Egg is closed.[p]gdenby[p]

stike

tjv,
i try not to "think".[p]all i know is i never have a problem unless the lid is open. burgers, etc. the fat needs oxygen to burst into the big pain-in-the-*ss flames we don't like when grilling. the only place for the O2 to come in is the lower vent. if your fire is restricted to a temp, that pretty much means all the O2 is being used up as it passes thru the lump. i know it sounds like bullsh!t, but i can not get wood or fat to cause open, uncontrollable flames unless the lid is open. and (say when flipping burgers) there IS a flaming fat fire, when you shut the lid, it goes out, despite the fire being 600/700 or more.[p]i'm answering based not on what i "think" might happen (which is generally the worst way to answer a question), but based on what i have experienced. [p]it's one of the reasons i think the egg kicks proverbial gasser ass. i can put on chicken quarters, direct, and walk away for half an hour. try that on a gasser. you'd have a flame-o-thon.[p]seems to be the question of the day. "what about flare ups?" hahaha

tjv

stike, I think I misunderstood verbage, burn vs. flare.......I'm thinking burn as in burn't toast, my breakfast......LOL. [p]Have a good one.....T

tjv

eddy-turn, I spatchcock raised grid, skin side down for 5-10 minutes to get the skin started, temp 350+. Then flip and go direct for 60-75 minutes until 160-165 internal around 350. If the underside of the bird shows signs of burning, then I'll drop in a drip pan to go indirect. If the skin is not rendering after 45-50 minutes, then I'll flip over again, skin side down. My raised grids are at the felt rim or higher......

stike

tjv,
hahaha[p]