First spatchcock chicken

Froman · January 2015

Cook number two today, trying my first spatch chicken.

EVOO with dizzy dust regular. Raised direct 375 with a few cherry chunks. I added the back, an onion and a small bit of water to a foil pan underneath. Want to see if I can make some gravy with it.

Thinking I'll pair with some steamed fresh broccoli and wild rice.

theyolksonyou · January 2015

Gonna be tasty!

johnkitchens · January 2015

That chicken looks good.

I thought you were "Afroman" to start with:

https://www.youtube.com/watch?v=WeYsTmIzjkw

Dobie · January 2015

It will not be your last, only way I cook whole birds now. By going with the pan its more of an indirect cook now which I prefer. Bump the temp to 425 for chrisper skin.

Froman · January 2015

I'm defiantly not Afroman!

Next time I'll try it without the pan. Direct with the pan caused everything in it to get scorched.

The egg was being finicky to get to the right temp tonight. Still turned out great!

Dobie · January 2015

What temp did you pull it?

johnkitchens · January 2015

The chicken and rice looks good. Don't care for the broccoli.

Froman · January 2015

I thought 160, but another part tested 170. I can't wait for my thermopen to come in the mail. I think it is a tad overdone, but still tasty.

The egg was being really tempermental tonight too. Grid temp was stuck at 275, kept trying to raise it. Finally got it up to 350... Then dome temp was at 500. Maybe I need to check my dome thermometer again. Just calibrated it a week ago though.

It was a wild ride!

I will blame it on the few kingsford natural briquettes I added. Got them as a gift... Been using them for 6 months. Every once in awhile I throw some in with the other.

Or maybe the egg was paying me back for staying RIGHT at 500 for my lunch pizza cook.

First spatchcock chicken

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