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Spatchcock Chicken - First Attempt
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bicktrav
Posts: 640
Last night I tried my hand at a spatchcock chicken. Threw on some olive oil, then rubbed the skin and the meat beneath with Dizzy Pig Dizzy Dust. I stabilized the temperature at 400, tossed in a handful of cherrywood chips and cooked it direct for about an hour. It came out pretty fantastic. The only thing I might do differently next time is try a raised grate because I've seen that technique suggested here and elsewhere for spatchcock chickens. Anyone happen to know what the benefit of raising the grate for a spatchcock would be? Does it alter cooking time or the moisture of the meat? Also--and this question isn't specific to spatchcock chickens--after I had the egg stabilized at 400 for a while and dropped the chicken in, the temperature went down to about 325. That didn't surprise me; I was expecting a temperature drop. But while the temp did climb back up to a bit over 350, it never returned to the 400 I stabilized it at prior to putting the meat on. Is that common with the egg? Are you supposed to achieve a return to the exact temperature you stabilized at? It was in there for an hour, so I figured it would have gotten back to 400 by the time I took it out, but it didn't. Not complaining really--the chicken was excellent--I'm just curious. Anyway, here's a photo of the end result.
Southern California
Comments
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Nice and yes the raised will help by cooking off the dome. No flipping and better skin. I do direct, could not see how you did.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Good looking yardbrd. :-bd
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Mickey said:Nice and yes the raised will help by cooking off the dome. No flipping and better skin. I do direct, could not see how you did.Southern California
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Skin on that bird looks perfect!John in the Willamette Valley of Oregon
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Winner Winner Chicken.... well you know the rest. One of my favorite cooks right there. That's a pretty bird.Charlotte, Michigan XL BGE
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That looks great I cook mine raised direct at 400. It might have been good that the temperature did not get back to 400 as you were closer to the fire and 400 might have been too hot for a lower grid cook._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I flip them to cook the skin more______________________________________________I love lamp..
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@nola do you start bone down or up and how long with the skin down? SWMBO would like the skin cooked more. I did flip one once but apparently not long enough._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia
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