Quest on Spatch Chicken for TNW...

Wardster

I tried your new method of 350* for an hour w/o flipping and it was a bit dry, it was a small bird.
I think I remember someone saying something about using a raised grid, but did not see that on your site.
Do you recomend a raised grid?
What did you use before, 20 min one side and 25 on the other?
tjamls..[p]that is thanks when your right hand is sitting on the wrong keys....

The Naked Whiz

<p />Wardster,
Yeah, I used to do 20/25 skin side down then up (or was it up then down). I have always used a raised grid. Visit the website (link below) and find the chicken section of the recipes page for a photo and current method.[p]TNW
[ul][li]NakedWhiz.com[/ul]

Wardster

The Naked Whiz,
Well, that explains it. I did not use the raised grid. I am going to get myself some firebricks, just as soon as I drve by a place that sells them and I remember to stop.
Do you do ALL of your cooks on a raised grid?
Thanks

Unknown

Wardster, not to upstage The Whiz (the inventor of the spatchcock chicken) but I do the bird on the lower position (tried it both ways) and I had a problem with the first few (dry). I now cook them for 45 - 50 minutes and they are perfect. Just a suggestion.

The Naked Whiz

Wardster,
Some yes, some no. I do it mainly for convenience. When I do fish filets, I put them on a porcelain grid and put this on a raised grid so I can get the damn thing out of the egg. Steaks I do down on the lower level. [p]TNW

The Naked Whiz

Bully,
Don't forget that I also invented the telegraph, chocolate ice cream, and a few other things that escape me for the moment......[p]TNW

tipc1

The Naked Whiz,
Didn't you invent the internet too? lol

tipc1

tipc1,
Oh wait! That was Al Gore that invented the internet.
OOOPs!! my politics are showing...sorry.