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    First spatchcok chicken

    Posts: 4,665
    in EggHead Forum
    Got my bird cut up. Hope this works. Oak ridge bbq secret weapon rub

    Going on in a hour or so

    Photobucket Pictures, Images and Photos


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    XLBGE 
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    • Posts: 8,174
      This is your first spatched bird?? That's amazing!
      Flint, Michigan
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    • Posts: 19,737
      edited July 2013

      Good for you. Ok, how are you cooking it?

      I like 400 raised and direct, but that is just me. Not going to holler at you if different buddy.

      :D
      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). Just given a Mini to add to the herd. 

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    • Posts: 4,665
      Haha =))

      @mickey

      I'm going indirect around 210 with some pecan wood. Taking this to a pool party at the folks house tonight. I was thinking your method but wanted to slow smoke the afternoon away.

      @fred19flintstone

      I know I know, I'm a little slow. I've been freezing these birds when I catch them on sale for a couple bucks.


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      XLBGE 
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    • Posts: 8,174
      I'm hard pressed to cook a full bird any other way.  It's a cinch and will turn out great!
      Flint, Michigan
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    • Posts: 4,665
      @mickey

      you take yours to a temp or time it?


      _______________________________________________

      XLBGE 
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    • Posts: 4,665
      Was just informed we are leaving earlier than I expected. Temp bumped to 300


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      XLBGE 
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    • Posts: 19,272
      You may need a somewhat higher temp to get the skin kinda crispy. I don't know if it will be nonrubbery after smoking @ 210°F.

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 503
      300 to 400 direct will be just fine. Go easy on the wood.
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    • Posts: 4,665
      Photobucket Pictures, Images and Photos


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      XLBGE 
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    • Posts: 4,665
      edited July 2013
      @caliking

      I'm going to step the temp up with the partyQ and get higher. Wife wants to leave sooner than I did. I've done quarters with skin on on my brinkman barrel for around 3 hours and it gets crisp, what I was thinking.

      Lets just see what happens since SWMBO called an audible.


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      XLBGE 
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    • Posts: 171
      Just as another data point I spatched my first chicken (and first cook on the Egg) last week and did raised direct at 400 for about 50 minutes (until breast was 160) and it was wonderful - smokey, moist, with crispy skin (I did leave it in the fridge for about an hour before cooking it).
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    • Posts: 19,737
      MrCookingNurse said:

      @mickey


      you take yours to a temp or time it?
      Temp only.
      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). Just given a Mini to add to the herd. 

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    • Posts: 2,167

      MCN, I do my spatchcocks (about one a month) just like in your picture.  Raised grid, with some foil to catch drippings.  350-400 dome to 165 breast.  You'll love it!

      Please post results.

      John in the Willamette Valley of Oregon
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    • Posts: 4,665
      New2Q said:

      Just as another data point I spatched my first chicken (and first cook on the Egg) last week and did raised direct at 400 for about 50 minutes (until breast was 160) and it was wonderful - smokey, moist, with crispy skin (I did leave it in the fridge for about an hour before cooking it).

      I had it rubbed in the fridge for about an hour as well.



      Oh well. Took partyQ off. I'm trying to study but that's not working. Egg is at 350 dome and now I'm just ready to finish this cook. Frustrating when a plan gets blown away.


      _______________________________________________

      XLBGE 
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    • Posts: 4,665
      Kelly hasn't left the egg since I put the chicken on!

      Photobucket Pictures, Images and Photos


      _______________________________________________

      XLBGE 
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    • Posts: 19,272
      No worries, man. Trial and error is what its all about :)

      I like smoked chicken wings better than grilled, and I'm yet to get them the way I like them on the egg (just haven't tried enough yet). I loved the wings I used to smoke on my drum smokers at 250°-280°F. Of course they took longer. If you've smoked chix at 210 and liked them, then definitely try on the egg sometime. 

      Oh, and I haven't forgotten that I owe you some goodies. I'll get them to ya - have just been swamped recently!

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 171


      Looks like a smart dog right there - "Hey Dad, I KNOW you put a chicken in there.  Hey Dad, it just MUST still be in there.  Hey Day, did I mention I LOVE chicken!!!!

      MrCookingNurse said:
      Kelly hasn't left the egg since I put the chicken on!

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    • Posts: 4,665
      @380-400 dome

      Photobucket Pictures, Images and Photos


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      XLBGE 
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    • Posts: 4,665
      Pulled at 170 breast 183 thigh. It doesn't look as done as I thought it would. Smells great and juices poured out of the thermo sticks. Will have a taste around 1730

      Photobucket Pictures, Images and Photos


      Thanks for the tips guys


      _______________________________________________

      XLBGE 
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    • Posts: 10,458
      Happy Happy Happy!! Looks good MCN

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 2,167

      Looks great!  Let us know if it tastes as good as it looks (it will).

      You have just started a long, long journey............................

      John in the Willamette Valley of Oregon
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    • Posts: 1,277
      MrCookingNurse said:
      Kelly hasn't left the egg since I put the chicken on! Photobucket Pictures, Images and Photos
      Here's my Baby Ruth
      Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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    • Posts: 23

      Great Pictures...before and after.

      Kelly...before stealing chicken

      Baby Ruth......after stealing chicken.

      Atlanta, Georgia area
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    • Posts: 1,843
      3,100 post to finally do a spatchcock ;-) looks great, haven't done one for a while.
      Dunedin, FL
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    • Posts: 4,665
      Very very tasty and great compliments from the family. Will be doing again soon! I think it needs to be raised direct though. Skin needed a little more crisp.


      Photobucket Pictures, Images and Photos


      _______________________________________________

      XLBGE 
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    • Posts: 4,665
      The oak ridge bbq secret weapon is a little sweet for my taste buds though.


      _______________________________________________

      XLBGE 
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    • Posts: 132
      Raised direct at 400 is my go to. 
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    • Posts: 19,737
      MrCookingNurse said:
      Pulled at 170 breast 183 thigh. It doesn't look as done as I thought it would. Smells great and juices poured out of the thermo sticks. Will have a taste around 1730 Photobucket Pictures, Images and Photos Thanks for the tips guys

      That come out of the OR?
      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). Just given a Mini to add to the herd. 

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    • Posts: 1,843
      I kept trying to think of a bbq term for "OR" > and I wasn't getting far, lol.
      Dunedin, FL
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    • Posts: 59
      Raised direct will probably give you a crispier skin, but I've always had great success with skin, whether direct or indirect, when leaving the bird uncovered in the fridge for a night or so after spatching it.
      XL BGE - Baltimore, MD
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