1st Spatchcock Chicken - In the pouring rain

RayS

I did my first spatchcock chicken tonight in the pouring rain. I was surprised how the BGE maintained the temp. in the steady down pour.[p]The chicken looked great and it was very juicy. The only problem was the skin wasn't very crisp and the meat was bland even though I used rub and I oiled the bird before I put it on. [p]Does anyone have any ideas how to get flavour into the meat and crisp up the skin?

Vegas Slim

rays,
you could always use a brine and also rub UNDER the skin how did you cook it?

RayS

Vegas Slim,[p]I cooked it at 350 deg for about 1 hour. I did rub under the skin, but I'am always afraid to put too much rub on. Maybe brining is the key.[p]Thanks
rays

Wardster

rays,
Did you flip the bird? I know that TNW's new recipe call for leaving it skin up the whole time. How about 5-10 min skin down at first? This may char up the skin. I have yet to cook mine with the new method. I go direct, no raised grid, 20 min skin up, 25 skin down at about 325-350*. My skin is sometimes too charrd...

BarbieQ

rays,
I cooked a spatch the other night and had great results--crispy skin and well-flavored meat. I loosened the skin thoroughly, and rubbed olive oil both under and over the skin along with the rub. This was a huge chicken, over 5 1/2 lbs., so I cooked it longer than usual. 375 for an hour and 15 minutes. I was experimenting with the higher temperature and was pleased with the results. I used a few pieces of apple and cherry wood for light smoke. Skin side was up the whole time. Hope this helps!

Unknown

rays,
I leave mine skin up the whole time and the skin is always very crispy. I use apple wood for the flavor and its really tasty. I season the bird a bit on the heavy side with garlic salt and either lemon pepper or McCormicks's seasoned pepper which helps give the skin a nice crispy texture. Perfect every time. Keep trying, once you get it to where you're happy with it, you'll keep it on the menu forever!

Vegas Slim

Wardster, before brining it i would asdd plenty of seasoning and try it that way also if the skin isnt crispy enough do as wardster says put it skin side down last 10-15 mins