Hen party!

theyolksonyou · October 2014

Spatched 3 birds for lunch today. 1 pineapple head, 1 tsunami spin, 1 yard bird. Raised direct @400* for an hour. They had a slumber party in the fridge dusted with cornstarch. After the cook the made the journey to the in-law's house for Sunday dinner. They were enjoyed by all, but alas everyone was starved so no plated pics.

GeorgeS · October 2014

Nicely done sir!

MoonbowEgger · October 2014

What does the corn starch do? Make skin crisp?

theyolksonyou · October 2014

Supposed to dry it out to help crisp. This was only my second attempt. Not sure there was much difference in the first(no starch) and second, but I did FTC so that didn't help. I think my next, I will raise up in dome.

apinion · October 2014

If you FTC the bird after cooking you will have no chance at crispy skin. Have to either serve immediately or possibly place in cooler without foiling. Any moisture after you cook it is going to kill the crisp!

NPHuskerFL · October 2014

Looks good man. Definitely don't FTC a spatchcock. And I think you'll like it even better raised direct at around 375℉-400℉ dome.

theyolksonyou · October 2014

@apinion‌ yeah, i knew that going in, but got up early to cook for after church with in laws, seems to be a recurring theme. Put them under the broiler at their house, but just for a few minutes at the risk of drying out. Even coming off the egg the didn't seem all that crisp. I don't mind as the meat is stupendous.

theyolksonyou · October 2014

@NPHuskerFL‌ I know, just trying to finish 2hr before sit down. I think I'll do a butt next week. I seem to be in charge of protein now that I have the egg.

I don't mind, but it has to be something that will keep for a couple of hours.

NPHuskerFL · October 2014

Gotcha. Spatchcock is one of those cooks that is timed for serving fairly soon after removing from the grate. But, I have kept piping hot in the oven or microwave until sides were ready too. Practice makes perfect. Again looks good. And sounds like the flavor rocked. The cracklin skin comes with practice.

SGH · October 2014

Looks like a first round knock out to me my friend. Great job =D>

ChicagoEgghead20 · October 2014

looks perfect, I like your table as well - all around a great cook

theyolksonyou · October 2014

@ChicagoEgghead20‌ thanks

tarheelmatt · October 2014

Looks great man! I will agree with others to not FTC spatch, however, when I cook for the week, I like to take the spatch and place in a container or plastic bag. The moisture really sets in for leftovers.

Some of the best chicken I have eaten came from placing chicken halves in a cooler, then pouring sauce all over them and let that steam from the chicken and from the sauce marry.

theyolksonyou · October 2014

Thanks @tarheelmatt‌. The chicken was good, moist, flavorful. The MIL said it was best smoked chicken she'd ever eaten. Cooked just right. I knew the skin would get soft on me, but just looking to keep warm through church. Likely be eating the leftovers tonight.

Hen party!

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