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    First go at the ole Spatchcocked chicken! (Pic Heavy!)

    Posts: 99
    in EggHead Forum
    Finally went out on a limb and tried my hand at spatchcocking a chicken. Turned out just like I expected... After all of the discussions and pictures I've seen and comments I've read on here I knew it would be the juiciest chicken I've ever had, and it was!
    Demorest, Ga.    1MBGE
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    • Posts: 551
      Nice work... Looks Juicy. How'd you cook it? Direct over the lump?
      LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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    • Posts: 99
      Correct sir, Direct over the lump on the CI grid at 350 for just under an hour.
      Demorest, Ga.    1MBGE
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    • Posts: 3,515
      Rub?
      LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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    • Posts: 99
      I did a little mixture of some jerk chicken rub I bought from a local spice shop and some of Dr. BBQ's #67 rub.
      Demorest, Ga.    1MBGE
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    • Posts: 620
      hmmm I might have to do a taste test to see if it tastes as good as it looks  ;) looks really good, its the only way to do a chicken in my opinion.
      Pure Michigan
      Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
      If there are no dogs in Heaven, then when I die I want to go where they went.
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    • Posts: 216
      Good looking bird.
      Tim Rickman,Tn.
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    • Posts: 481
      Nice bird.
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    • Posts: 2,244
      Lookin good!
      Large - Mini - Blackstone 17", 28", 36"
      Cumming, GA  

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    • Posts: 99
      shadowcaster said:
      hmmm I might have to do a taste test to see if it tastes as good as it looks  ;) looks really good, its the only way to do a chicken in my opinion.

      I'm always up for a little friendly criticism!


       

      Demorest, Ga.    1MBGE
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    • Posts: 158
      I've only done this twice but I am amazed at how good it turns out. The one thing that puzzles me is adding the rub on the skin which then seems to get wasted. Other than that I am so happy with the results.
      XL egg owner, home brewer, jogger, coffee roaster, gamer 
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    • Posts: 3,865
      pretzelb said:
      I've only done this twice but I am amazed at how good it turns out. The one thing that puzzles me is adding the rub on the skin which then seems to get wasted. Other than that I am so happy with the results.

      I love the skin.
      NOLA
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    • Posts: 2,167
      I love the whole thing!  I have cooked chicken many ways oveer the years, briquets, gas, whatever.
      Pieces, whole, rotisserie.
      Nothing does a finished product like spatchcock......................nothing.
      John in the Willamette Valley of Oregon
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    • Posts: 158
      buzd504 said:
      show previous quotes

      I love the skin.
      I'm glad you said that because I can't decide. At times I agree but other times I'm tossing it out and thinking I should just put the rub under the skin.

      I guess what this really means is I have to cook a ton more chickens in order to make a proper decision!
      XL egg owner, home brewer, jogger, coffee roaster, gamer 
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    • Posts: 152
      That's the great thing about Spatchcock chicken and turkey. As far as I can tell, there is no limb to go out on. Its dead simple and unless you forget you have something on the Egg, you cant ruin it.
      Around here we are currently on a no fat diet so the SWMBO wanted me to smoke a couple of turkey breasts. We removed the skin, put rub on the meat, and then placed the skin back on top to keep the moisture in. Smoked it and then tossed the skin (I hated to). It was awesome.
      BckPorchGriln said:
      Finally went out on a limb and tried my hand at spatchcocking a chicken. Turned out just like I expected... After all of the discussions and pictures I've seen and comments I've read on here I knew it would be the juiciest chicken I've ever had, and it was!

      Bud
      Large BGE
      Lawrenceville, GA
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