Tonights Spatchcock chicken

Woody69

Rubbed with evoo and DP Jamaican Firewalk.

Just on the egg w/raised grid @ 350:


1 hour later, without even peeking:


Finished:


Very good, and very easy to do. Any new eggers who haven't tried a Spatchcock chicken yet don't know what they are missing.

WokOnMedium

OK, I have to ask. I have looked around and can't find the basics. You just split the chicken down its back and just press out the sides?

Is there a special rub, or is the method that makes it Spatchcock? I have made beercan chicken and rotisseried chicken. Both are very good, but I've read this is better. I have NEVER heard of or seen such a thing until I came here.

Woody69

Here you go:

http://www.nakedwhiz.com/spatch.htm

Harleydog77

Spatchcock refers to the way the bird is "butterflied" open. It is very easy to do. All you have to do is get a poultry shears and cut down one side of the chickens spine. Then cut down the other side of the spine removing it. Turn the bird over and press down to flatten. Season and put on the egg. You will never have a more juicy chicken.

Rolling Egg

Looks great. I cooked 4 spatchcocks last week. 3 in Raging River and 1 in Firewalk. They were all good.

WokOnMedium

Thanks guys!

emt_24

you can not, will not ever go wrong with a spatchcock chicken!