Yesterdays Spatchcocked Results...

Thing 1

After much coaching from the forum last week, I did three spatchcocked chic's yesterday and overall the reults were excellent. Raised grid, 350 degrees for 80 minutes (since I did three birds)using a double grid I had constructed. I noticed there were quite a bit of flare-ups during the cook. Even though I had the grids coated in oil when I flipped them 1/2 through some of the skin stuck to the grid which meant that the breasts become skinnless. One the fire got away from me and got up to around 400 degress for about 7 minutes. When I removed those birds from the Egg they were really good except the breast meat was a tad on the dry side. Dark meat was incredibly moist and juicey.[p]As I'm always trying to learn and improve got any suggestions about maintaining moist breast meat?? I seasoned the birds, left uncovered in frig a couple of hours to dry the skin, and the skin was nice and crispy just a bit dry at the breast. I did not coat the bird (or under the skin) with olive oil before applying my rub. Maybe I overcooked a bit or the skin around the breast stuck to the grid resulting in breast meat being drier?? I dunno, just thinking about it this morning.[p]
Thanks[p]Vic in UT

Gretl

Thing 1,
I know that everyone has a different method, but what works for me: raised grid, 350, oil and season under skin, skin-side up, and no flips. I haven't had a problem with the breast meat being dry. Toward the end--like perhaps the last 15-20 min, I add barbecue sauce (Ken Stone's Big Chief, usually) and that gives the skin a nice dark coating...
Just my 2 cent's worth.
Cheers,
Gretl

Bordello

Gretl,
Two thumbs up for Ken's Big Chief Sauce, it great.[p]Cheers,
New Bob