Our first spatchcocked chicken!

mrs_story · July 2016

I read here & there & watched videos. Went with direct, shooting for 375-400 degrees. I made some Simon & Garfunkel rub from amazingribs.com. Based on a recipe from the Big Green Egg website, I did 15 minutes skin down, then flipped for the remainder of the cook. I was surprised at how dark it was when I flipped! Temp jumped to almost 450, but I managed to get it back down.

Earlier in the day I baked some rosemary bread and used that for grilled garlic bread. Made a cherry tomato salad, and we had fresh pineapple for dessert. Chicken was juicy & yummy! I didn't eat any skin. Husband said part was good, but part was burnt (the meat underneath was fine). I stripped the meat from the carcass & made chicken salad for my husband's lunch tomorrow. Saving the carcass & backbone in the freezer to make stock sometime.

This was my first cook 100% by myself. Normally he sets it up, at least. I'm relieved to have that under my belt!

Image: https://us.v-cdn.net/5017260/uploads/editor/yb/b56e4s1butbq.jpg

cheeaa · July 2016

Looks killer from here

Mickey · July 2016

Please package that skin and mail to me. I'll eat it! Nice chicken.
I never turn over.

johnnyp · July 2016

Very well done

cfuller3 · July 2016

Very nice. U dun gud.....

johnmitchell · July 2016

That looks so good.. Congrats on your first solo cook. You nailed it !!! Love your plated pic.

mrs_story · July 2016

Thanks, guys!

I think I was mostly worried about how much charcoal to put in, and when to actually go get it started. But I timed it fairly well. Husband showed up a little earlier than expected, but it was ready to pull off about 10 minutes later.

Now I need to figure out what's for dinner tonight. Mother-in-law is coming from out of town, so I can drive her to an appointment in OKC. I think we're going to try and stop by Sprouts afterward, so maybe I'll get inspired while we're there . . .

YukonRon · July 2016

Starting with chicken is not easy, but you made it seem so. That was a beautiful cook, and excellent presentation. 5 stars for sure. Congrats on a delicious meal.

mrs_story · July 2016

Mickey said:

Please package that skin and mail to me. I'll eat it! Nice chicken.
I never turn over.

The first part of the skin he tried was good, but that last bite of skin was *really* burnt. Will you still eat it once it turns bitter?

So you do the entire time skin up? Do you do direct or indirect?

Mickey · July 2016

mrs_story said:

Mickey said:

Please package that skin and mail to me. I'll eat it! Nice chicken.
I never turn over.

The first part of the skin he tried was good, but that last bite of skin was *really* burnt. Will you still eat it once it turns bitter?

So you do the entire time skin up? Do you do direct or indirect?

I like the skin. Yes the entire time skin side up. Direct only.
****** You do a spatchcock turkey the exact same way.
I also do parts (legs, wings, etc.) the same chicken or turkey.
I like smaller birds: chickens <4lbs and turkeys <12.5lbs.
I also cook it raised.

Mickey · July 2016

An idea for that next time: (grill shrimp on Egg, works just fine)

Shrimp and Grits

Recipe courtesy of Bobby Flay

Ingredients

4 cups water

Salt and pepper

1 cup stone-ground grits

3 tablespoons butter

2 cups shredded sharp cheddar cheese

1 pound shrimp, peeled and deveined

6 slices bacon, chopped

4 teaspoons lemon juice

2 tablespoons chopped parsley

1 cup thinly sliced scallions

1 large clove garlic, minced

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe.html?oc=linkback

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe.html?oc=linkback

lousubcap · July 2016

A key to crispy skin on spatch chix for me is to air-dry overnight in the fridge. I then cook skin up the whole time. The cook usually ends up "indirect" at the end with a pan of veggies under the chix. FWIW-

Legume · July 2016

Yessss! Grilled chicken always looks so good!

Stormbringer · July 2016

Congrats on the cook.

Great timing, as this evening we are embarking on our first spatchcocked chicken! I think I'll raise our grid to the level of the felt, that might help avoid burning the skin.

@Mickey with the skin facing up all the time, does it crisp up?

mrs_story · July 2016

Mickey said

An idea for that next time: (grill shrimp on Egg, works just fine)
Shrimp and Grits
Recipe courtesy of Bobby Flay

Okay, Mickey . . . I see you're in Texas. I'm in Oklahoma. But I must confess . . . I've only had grits once. I remember it being really bleh. Dad is from North Dakota, Mom is from Japan, so grits weren't in our diet.

Maybe I just had plain, uninspired grits. The recipe you posted looked more interesting. But I AM down with some shrimp! I'll have to run this past my husband.

mrs_story · July 2016

Stormbringer said:

Great timing, as this evening we are embarking on our first spatchcocked chicken! I think I'll raise our grid to the level of the felt, that might help avoid burning the skin.

Good luck with your chicken!! How many people in your family? Our chicken was just under 4 lb. We have three people, including a picky kid who didn't eat much. There wasn't much left . . . maybe could have fed one more adult, but that's it. I'm thinking I might want to do two the next time, so I have chicken for leftovers.

Mickey · July 2016

Stormbringer said:

Congrats on the cook.

Great timing, as this evening we are embarking on our first spatchcocked chicken! I think I'll raise our grid to the level of the felt, that might help avoid burning the skin.

@Mickey with the skin facing up all the time, does it crisp up?

The higher in the dome the better the crisp skin from the dome...

My way:
Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)

Chicken 3 to 3.75lb bird or birds. Under an hour cook.

Or, just add a package of legs extra.

I do not brine the turkey or Chicken.

If time I like to leave uncovered in the fridge overnight (no problem if no time)

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan.

Cook to temp (not time) breast @ 165 and thigh @ 175

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

JohnnyTarheel · July 2016

Solid cook right there.... I would eat that anytime!!!

Stormbringer · July 2016

mrs_story said:

Stormbringer said:

Great timing, as this evening we are embarking on our first spatchcocked chicken! I think I'll raise our grid to the level of the felt, that might help avoid burning the skin.

Good luck with your chicken!! How many people in your family? Our chicken was just under 4 lb. We have three people, including a picky kid who didn't eat much. There wasn't much left . . . maybe could have fed one more adult, but that's it. I'm thinking I might want to do two the next time, so I have chicken for leftovers.

Two adults and three cats, 2.5lb bird. It's on now, might have used too much rub. Following @Mickey method.

Killit_and_Grillit · July 2016

Always a crowd pleaser and so easy. My buddy's birthday is this week and we are going to do a card game. Told him I would make literally anything he wanted. Beef ribs. Ribeyes. Pizzas and wings. Brisket. Seafood.

Dude wants a $6 chicken from Krogers.

mrs_story · July 2016

Killit_and_Grillit said:

Always a crowd pleaser and so easy. My buddy's birthday is this week and we are going to do a card game. Told him I would make literally anything he wanted. Beef ribs. Ribeyes. Pizzas and wings. Brisket. Seafood.

Dude wants a $6 chicken from Krogers.

That's a good friend . . . both of you! You're willing to cook whatever, and he picks a good ol' chicken. Happy birthday celebration!

mrs_story · July 2016

Stormbringer said:

Two adults and three cats, 2.5lb bird. It's on now, might have used too much rub. Following @Mickey method.

Oh -- I forgot the cats in my headcount. We also have three cats, but one of them is weird and didn't want any chicken. The 21 year old cat happily consumed the weirdo's portion.

Please let us know how your chicken turns out!

DMshow · July 2016

Mickey said:

Stormbringer said:

Congrats on the cook.

Great timing, as this evening we are embarking on our first spatchcocked chicken! I think I'll raise our grid to the level of the felt, that might help avoid burning the skin.

@Mickey with the skin facing up all the time, does it crisp up?

The higher in the dome the better the crisp skin from the dome...

My way:
Spatchcocked Turkey and Chicken on the Big Green Egg
(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)

Chicken 3 to 3.75lb bird or birds. Under an hour cook.

Or, just add a package of legs extra.

I do not brine the turkey or Chicken.

If time I like to leave uncovered in the fridge overnight (no problem if no time)

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan.

Cook to temp (not time) breast @ 165 and thigh @ 175

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

Bought a whole chicken today and came home and found this. I didn't have the ancho chili powder so I went with regular chili powder instead. Just put it on the grill. Thanks @Mickey

mrs_story · July 2016

DMshow said:

Bought a whole chicken today and came home and found this. I didn't have the ancho chili powder so I went with regular chili powder instead. Just put it on the grill. Thanks @Mickey

I hope you'll share pictures with us!

Our first spatchcocked chicken!

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