Skinless Spatchcock Chicken

I've been threatening to do a skinless spatchcock chicken for a while now.  Talk is cheep!  Last night I ran out of excuses.  I started with a smaller chicken than normal (just over 4 lbs).  My Egg prep was simple - I had filled the fire ring 3 cooks ago with Fogo, and it was now down to where I could consolidate into the CGS XL Lump Reducing Ring.   I didn't add any new lump.  Here's what that looks like:  Oops - I had hoped to be able to insert the pics in with the text - either my browser doesn't support that, or I'm a total knob.  They will appear in order (he said hopefully) at the end.

Next. I set up the AR with a grid on the top, to get the cook as high in the dome as possible.

Here is the spatched bird, with keel bone removed.   Note the most excellent Chicago Cutlery knife from the mid-70s.  After rejuvenation with the Ken Onion Work Sharp, it cuts as well as the Shuns - of course it won't hold the edge as long, and it isn't as pretty.

Next, I agonized over the seasoning du jour.  I ended up with DP Tsunami Spin spread generously on both sides, and allowed to sit in the fridge for a whole 20 minutes while the egg stabilized at 400.

Then I threw it on, set the timer for 45 minutes, and closed the lid.  At 35 minutes into the cook, I stuck the asparagus in foil on.

At 45 minutes, the scrawny thighs were at 180, and the breast was at 160.  I removed the thighs, and left the breast on for another 5 minutes.   

Then we ate while the Clippers tried in vain to beat San Antonio.  I didn't take a picture of the parts pre-dining, but here are the left overs:

The skinless Spatch had a good taste, and was still moist, but I would certainly grade it down for presentation.  It looked sort of like a skinned frog.  GFU liked it, so I guess we'll repeat the exercise.