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I cornstarched my spatchcock...and I liked it.

anton
anton Posts: 1,813
in EggHead Forum
Always striving for the crispy skin, this time was a complete winner, thanks again @LittleSteven for the suggestion, as well as some others.

One 6lb whole roaster rubbed with Kickin' Chicken rub, Kosher salt, and dusted with cornstarch.

Cooked raised indirect at 375F on med egg using Royal Oak lump and 6 cherry chunks.

Put bacon wrapped potatoes on at same time as chicken, both were done in an hour.
Chicken breast 167F, legs 196F, potato 205F

Baby red potatoes with bacon stretch wrap, no toothpick needed. Chicken breast was really moist with a nice light smoke and great spice flavor.
imageimageimageimageimageimage
 Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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Comments

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I'm digging the entire cook! And sweet set-up tok! :-bd
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Lvnthedrm
    Lvnthedrm Posts: 153
    Looks great. So for the crispy skin is the cornstarch in lieu of letting it sit open in the refrigerator for a day or 2 or in addition to the fridge technique? I just spatchcocked a chicken today. Its currently in the fridge....was thinking I'd cook it Tuesday.
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  • anton
    anton Posts: 1,813
    @Lvnthedrm, I'd do both. The fridge for two days trick that I did last time, still required a few minutes flipped over on skin side, this time I did not flip. Skin was very crispy and great, one thing I did was pour the bacon grease from the little foil boat over one of the legs and it softened the skin greatly, the rest was crispy enough though. Hope this helps you. Have fun and enjoy!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • anton
    anton Posts: 1,813
    @NPHuskerFL, thanks man, it's my little ghetto paradise!!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    anton, cornstarch after the fridge? with the rub, before? My skin was OK, but would like more crispiness
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  • SGH
    SGH Posts: 28,988
    Looks like a first round knock out to me! Solid all around my friend =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Chicken looks really good. Did you just dust with cornstarch or use a measured ratio to rub??

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Lvnthedrm
    Lvnthedrm Posts: 153
    Done deal. I'll do both and post results. Thanks.
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  • anton
    anton Posts: 1,813
    theyolksonyou said:
    anton, cornstarch after the fridge? with the rub, before? My skin was OK, but would like more crispiness
    Fridge dried first, time allowing. Right before cooking, I added dusting of cornstarch, then rub, then another dusting of cornstarch. I went kinda heavy on the cornstarch as an experiment, did not ruin it by any means. I did not think about dusting before fridge drying!! We have more experimenting to do, back to the lab!! @Mattman I just dusted until I had full coverage, no ratio used, just a lot!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • anton
    anton Posts: 1,813
    ***correction on my post, It was cooked raised direct.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    edited October 2014
    Looks excellent. I dust 3:1, rub to starch, then fridge dry. If it still looks a tad dry, you can spritz (very light) with oil. time in the fridge helps the chicken take on some rub magic, IMO. 
    BTW - like the Kickin' Chicken - great Weber rub. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • jcaspary
    jcaspary Posts: 1,479
    Looks awesome to me. Great job.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited October 2014
    What is the theory behind the corn starch?

    Does it soak up any moisture to keep things dry?!?


    And those bacon potato balls look killer!!!  I'll definitely make those the next time I spatch.  How did you get the bacon to stick to the potatoes and stay stuck as it cooked and shrunk?
    LBGE/Maryland
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  • anton
    anton Posts: 1,813
    @KiterTodd, corn starch makes the skin crispy by removing moisture, yes.
    I used thin slice bacon, and I stretch it around the tater, and it stays just fine! I do the same with Jalapeno poppers, stretch the bacon on, and no toothpicks needed, hope this helps you!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • THEBuckeye
    THEBuckeye Posts: 4,232

    I will do that this week! 

    Pizza night tonight.

    P.S. You've got a BIG chicken. Where did you but it?
      
    New Albany, Ohio 

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  • anton
    anton Posts: 1,813
    @THEBuckeye, actually only a six pound chicken, I have a medium egg, makes it look bigger!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • THEBuckeye
    THEBuckeye Posts: 4,232

    Where did you buy the chicken? I get mine at Whole Foods and they're usually in the low 4's. 
    New Albany, Ohio 

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  • anton
    anton Posts: 1,813
    @THEBuckeye, Safeway, It was a Open Nature brand, they are usually 5-6lb.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Dobie
    Dobie Posts: 3,458
    I corn starched a bird a couple weeks ago about two hours before cooking and the skin came out rubbery and thick. I've dusted right before also and haven't found the results. Are you guys putting some oil on the skin to make the rub stick? Once its dusted to dry it the rubs not sticking and I can't see adding moisture after that.
    Jacksonville FL
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  • anton
    anton Posts: 1,813
    @Dobie, I did not use oil, I wet chicken with water, dusted with corn starch, then rub, then more corn starch, that's what worked for me. I have also flipped bird skin down for last 10-15 mins of cook and that crisps skin also. I am doing these raised direct. Hope this helps.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Dobie
    Dobie Posts: 3,458
    Adding water only to add corn starch to dry it seems counter productive.
    Jacksonville FL
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  • anton
    anton Posts: 1,813
    @Dobie, Does seem that way, agreed, but it seemed to help me, of course not everyone will get same results. It may have not helped at all, the crispy skin may have just resulted from the high heat cook, and or a freak of nature! I am no chef by any means, so I am experimenting also, just wanted to share a technique someone else shared here. Good luck, hope next one turns out better for you.
    :)>-
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    KiterTodd said:
    What is the theory behind the corn starch?

    Does it soak up any moisture to keep things dry?!?

    Think the science is the starch draws the moisture from the skin to the surface and then the fridge dehumidifier dries it. Water on the skin to rinse is dried with a towel by many, then the starch applied with the rub. Oil mist applied to the starch (if there was too much and the surface is white)
    will almost fry the starch and skin providing a really crisp skin, the way I understand it. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • anton
    anton Posts: 1,813
    @Skiddymarker, thanks, I really didn't understand the science of it either, I had an idea though.
    :-B
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • KiterTodd
    KiterTodd Posts: 2,466
    anton, I couldn't wait any longer...I made those bacon balls today! 

    They were fun to make and pretty darn good.  Not a ton of flavor, but just enough bacon and a perfectly cooked potato.  My wife liked them as-is, for me I might roll the taters in some dizzy dust or something before or after the bacon wrap.

    I put it on with a spatch and the taters needed another 20 minutes or so at a higher temperature after the chicken came off.  Not a big deal as by the time you let the chicken rest and prep the table, the bacon balls should be done.

    Anyway, some pics...

    image

    image

    image

    image

    Not my best Spatch.  Tastes good, but I kind of rushed it with it being Halloween night and all and I didn't let the grill soak at 375 for a while before cooking and then I rode the temperature roller coaster for the entire cook.  It happens, had too much going on.  Meat was still juicy and the flavor was nice, as usual.
    LBGE/Maryland
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  • bcsnave
    bcsnave Posts: 1,009
    Im gonna ask my wife to corn starch my spatchcock for me

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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  • anton
    anton Posts: 1,813
    edited November 2014
    @KiterTodd, I dip them in butter as I eat them too! I think last time I had a little mexican crema, butter, and I dipped them as I ate, mmmmm! Yours turned out fantastic, congrats!
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • anton
    anton Posts: 1,813
    @bcsnave it's a win-win, you both enjoy it!
    :D
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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