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re: Spatchcock chicken

Unknown
Unknown
edited November -1 in EggHead Forum
Can someone give me some guidelines on Temp and how long to cook a spatchcock chicken with pics? Thanks a bunch![p]METRO
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Comments

  • nikkig
    nikkig Posts: 514
    METROFIRE,
    I don't have any pics, but I can tell you how we cook ours. We put it bone side down on a raised grid. Cook at 350 for about an hour. We do not flip ours.[p]~nikki

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  • Kelly Keefe
    Kelly Keefe Posts: 471
    METROFIRE,
    Direct from the Naked Whiz's website. Pictures and instructions.[p]Kelly
    [ul][li]The Naked Whiz[/ul]
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  • djm5x9
    djm5x9 Posts: 1,342
    DizzyChicks.jpg
    <p />METROFIRE:[p]What Nikki said . . . They tend to look like this . . .
    [/b]
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  • Unknown
    Unknown
    METROFIRE,[p]The Naked Whiz’s method has worked well for me. The current July/Aug 2003 Cook’s Illustrated magazine has a recipe for grilled spatchcock chicken. Butterfly and pound flat with rubber mallet. Brine 2 hrs in ½ c salt, 3 crushed bay leaves, 2 heads garlic, 2 cups water. Dry well. Apply garlic-pepper oil under skin. Grill indirect 30 – 40 min to 175.
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    METROFIRE,
    I've never had the Naked Whiz's method fail me. Also, I recently spatchcocked two cornish hens and threw them in a Zip-lock bag with some lemon pepper marinade for about an hour. Cooked them the same way... the wife liked them a lot.[p]LR
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  • Mike in MN
    Mike in MN Posts: 546
    nikkig,
    I just did 2 birds a couple of nights ago, and at 350, it took about an hour and fifteen minutes (direct). The thermometer was the standard BGE, calibrated, in the dome. I went the 1 hour to begin with, and had to put them back on.[p]Mike in MN
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  • Dave's Not Here
    Dave's Not Here Posts: 99
    Mike in MN ,
    That's pretty much been my experience. One hour just isn't enough. Every Egg must be a little bit different.
    Friday night beers,
    Dave
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  • Mike in MN
    Mike in MN Posts: 546
    Dave's Not Here,
    I did have 2 nice sized birds going....so that may account for a bit of the time difference. I was really tight on the temp control. Everything pegged right on and held there for the entire cook. One of those nights that "dumb luck" took over. (in MY favor!)[p]I'm getting into the beers here tonight. Icehouse, ice cold (out of the freezer) with a slice of lime....Life is good. Going to our favorite mexican restaurant tonight, and will be switching to Dos Equis (in a frosted mug!) [p]Can you say "Ummm Numm Numm?" [p]Mike in MN
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