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Question about Spatchcock Chicken

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The Naked Whiz
The Naked Whiz Posts: 7,777
edited November -1 in EggHead Forum
Ok, no you haven't lost your mind. Yes, I am asking a question about my own favorite chicken method.[p]Last weekend I tried cooking it indirect over a drip pan. It was a 4 pound bird, temp was 375, on a raised grip over a drip pan on the plate setter. The egg was allow to preheat for about 1/2 hour. [p]To make a long story short, the wife had to leave for a meeting, so after an hour, I had to take the bird off and it wasn't done yet. I nuked it and all was well, but does anyone who cooks a bird this way have an estimate on how long it takes to finish the bird? [p]Thanks!
TNW
The Naked Whiz
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  • Unknown
    Unknown
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    The Naked Whiz,
    Indirect? Thats why- I do 1 4-4.5 lb bird at 350 for an hour-DIRECT. So it would make sence to me that doing it indirect would make it take much longer, even at 375. Indirect is more like baking rather than roasting.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    WailingAngusBeef,
    I assumed it would take longer, the wife's meeting was a mid-cook surprise! I was just wondering, since I didn't get to finish the bird on the egg, if anyone had some timings. Next time, assuming I have as much time as I need, I'll use the ol' Thermapen....
    TNW
    The Naked Whiz
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