spatchcock chicken question

BigAL

I am gettin ready to do up a spatchcock chicken tonight. Should I plan on one hour @350 degrees or 1/2 hour at 400 dgrees? What temps do you guys like to use? Thanks

nikkig

Big Al,
one hour at 350 is how we do ours...raised grid, direct, no flipping, skin side up.[p]~nikki

BigAL

nikkig,
Thanks for the advice. My egg is new so I have not raised the grate yet. Do you think this will be a problem? The book says I don't need to raise it, but I have read where most people do feel the need to do so.

StubbyQ

I like 350° for 1.5 hours. Stick your Polder in the inner thigh and wait until it hits 180-185°.

fishlessman

Big Al, i do them at 350 and flip when the bird is almost done and i want the skin to be crunchy. did one last week on a weber kettle while camping, direct, right over the coals, so raising the grill would not be an issue for me.

nikkig

Big Al,
nah...I don't think you will have any problems. We just do ours on a raised grid to prevent flare-ups and because it is easier to slide the bird in and out (and because Naked Whiz said to). Which "book" are you refering to? If it is the BGE manual, I would be leary of trying too many of the recipes in there...most are not accurate. [p]~nikki

Nature Boy

Howdy Al
I have one on now at 300-325. I think it'll go about an hour and a half, and it is a four pound bird. But time is simply something to plan for, and not something to depend on....if that makes sense. Like Stubby sez, 165 in the breast and 180 in the thigh will give you good results....however long it ends up taking.[p]400 would be good for an indirect temp, but IMO is too hot for a direct cook of a whole chicken.
See how your first cook goes, and make adjustments. If the outside is too dark before the inside is done, then it is too hot. You'll get a feel for it pretty quickly.[p]Have fun!
Chris

Unknown

I just purchased a large BGE. Please explain "raised grill"
and how it down...[p]thanks
Lionel