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Raised Direct Spatchcock Cilantro Buttermilk Chicken, shoud I get the Rig Extender?

spgrimes
spgrimes Posts: 15
in EggHead Forum

Hello all,

I did a spatch chicken last night and as you can see the skin on the breast didn't get as crispy as the legs and thighs. It was cooked on the AR in the highest position @ 350 in the beginning to 400 at the end. Do you think he Rig Extender would make a more even skin crisp?

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Comments

  • Legume
    Legume Posts: 15,938
    no idea on the hardware, but tell me about that buttermilk?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • AbraHammer
    AbraHammer Posts: 19
    Never done a direct spatch but the indirect usually crisps up nicely, your bird still looks great!
    Green Abe & Ham
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  • Chubbs
    Chubbs Posts: 6,929
    You can always go skin down for first little bit then flip it. Also, dry it in fridge for 24 hours before hand. You can also add some corn starch to your rub. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • buzd504
    buzd504 Posts: 3,882
    I use the rig extender all the time.  It's great for pizzas. 
    NOLA
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  • tjv
    tjv Posts: 3,848
    edited March 2015
    When I do spatch, I pay close attention to how the lump is burning.  I work the bird around the hot spots by either spinning the grid or actually moving the bird.  

    I start the bird skin side down for five or 10 minutes to get the skin rendering/browning, then flip it over and manage the cook from there.  I'll even flip the bird skin down during the cook, depending on how the skin looks.  I grab the legs and flip but need to be careful doing this late in the cook, as you could come up with just dark meat.

    For spatch birds, I always buy Grade A birds,  This insures the best chances of getting a bird with full skin - no tears, cuts or such in the skin.  I also trim the excess fat at the breasts.

    Learn to watch the lump and how it burns, it's the best advise I can offer on grilling cooks.   t



    www.ceramicgrillstore.com ACGP, Inc.
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  • spgrimes
    spgrimes Posts: 15

    Legume said:
    no idea on the hardware, but tell me about that buttermilk?

    I got the marinade recipe out of the Kamado Smoker and Grill cookbook. We added more cilantro than it calls for but we love cilantro.

    http://www.amazon.com/Kamado-Smoker-Grill-Cookbook-Techniques-ebook/dp/B00LDYFIC2/ref=sr_1_1?s=books&ie=UTF8&qid=1427150344&sr=1-1

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  • Sweet100s
    Sweet100s Posts: 553
    tjv >> Learn to watch the lump and how it burns, it's the best advise I can offer on grilling cooks.   

    Would a laser thermometer on the grill itself help indicate where the hot spots are? 

    hmmm. not sure I could aim the laser thermometer that precisely
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