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Spatchcock Chicken - Crisp Skin

Teefus
Teefus Posts: 1,259
in EggHead Forum
To those that struggle with skin that stays rubbery.....

After I split the bird I rinsed it and toweled it dry. I rubbed a generous amount of salt on the skin and put it in the fridge for a couple hours. The cook was 90 minutes at 350 dome temp, followed by 10 minutes of rest on the counter. While not quite potato chip grade, the skin was still crisp and all the fat had rendered off the backside. Yum!



Michiana, South of the border.
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    Looks fantastic...
    Give raised direct cooking a try as well. Another level of goodness.
    Thank you,
    Darian

    Galveston Texas
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  • lousubcap
    lousubcap Posts: 36,706
    Great color on that bird.  Congrats.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • YukonRon
    YukonRon Posts: 17,261
    Perfect looking bird. A real beautiful cook. Congrats!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Teefus
    Teefus Posts: 1,259
    Photo Egg said:
    Looks fantastic...
    Give raised direct cooking a try as well. Another level of goodness.
    Thanks. Planning on trying that, once I get my PSWOO so I can keep the grate at the felt line. With the closed environment of the egg, how does the chicken fat dripping in the burning lump work out? I'm guessing the O2 level is low enough to prevent flareups but are there any off flavors imparted from the burning grease?
    Michiana, South of the border.
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  • lousubcap
    lousubcap Posts: 36,706
    I go raised direct with spatch chix and wings.  May be that my sense of smell is compromised by time spent in the aroma cloud but I have never had any issue with the fat drippings and burn-off.  BTW- neither have the end consumers.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Beautiful looking bird!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SoCalTim
    SoCalTim Posts: 2,158
    Beautiful! BTW, you should invest in a cheap drip pan to keep all the drippings off the plate setter ...
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Photo Egg
    Photo Egg Posts: 12,137
    Teefus said:
    Photo Egg said:
    Looks fantastic...
    Give raised direct cooking a try as well. Another level of goodness.
    Thanks. Planning on trying that, once I get my PSWOO so I can keep the grate at the felt line. With the closed environment of the egg, how does the chicken fat dripping in the burning lump work out? I'm guessing the O2 level is low enough to prevent flareups but are there any off flavors imparted from the burning grease?
    Getting off smells from the drippings when cooking direct should be no different than the smoking and burning on your platesetter from the drippings. I normally use a drip pan on top the platesetter with a little spacer to stop the drippings from burning. The top of the platesetter gets hot enough to burn drippings. As soon as the dome is closed there are no flare ups.

    Thank you,
    Darian

    Galveston Texas
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  • Teefus
    Teefus Posts: 1,259
    SoCalTim said:
    Beautiful! BTW, you should invest in a cheap drip pan to keep all the drippings off the plate setter ...
    I usually use a pan but it was tied up. I find the plate setter cleans up nice once subjected to nuclear hot temps for a little bit. One nice thing is that the vaporized fat put a nice coating of seasoning on the inside of the egg. Take a look at the sheen on the underside of the dome. Ain't nothing sticking to that.
    Michiana, South of the border.
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  • SGH
    SGH Posts: 28,988
    Teefus said:
    To those that struggle with skin that stays rubbery.....

    After I split the bird I rinsed it and toweled it dry. I rubbed a generous amount of salt on the skin and put it in the fridge for a couple hours. The cook was 90 minutes at 350 dome temp, followed by 10 minutes of rest on the counter. While not quite potato chip grade, the skin was still crisp and all the fat had rendered off the backside. Yum!



    That looks mighty fine brother tooth.  

    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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  • Begger
    Begger Posts: 607
    did a couple Pizzas 2 weeks ago and the plate setter came out Nice and Clean.
    I didn't put the pizza ON until the smoke cleared.    
    All that stuff on the plate setter is nothing that won't burn away.    Just do a 'clean burn' and start over.  
    Bottom end of grill looks new after such a cook.   

    Spatch, is IMO the bestway for me to cook 'em.   
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  • Photo Egg
    Photo Egg Posts: 12,137
    Begger said:
    did a couple Pizzas 2 weeks ago and the plate setter came out Nice and Clean.
    I didn't put the pizza ON until the smoke cleared.    
    All that stuff on the plate setter is nothing that won't burn away.    Just do a 'clean burn' and start over.  
    Bottom end of grill looks new after such a cook.   

    Spatch, is IMO the bestway for me to cook 'em.   
    For me, I would rather use a drip pan and not waste time and lump doing a clean burn. But I certainly agree with you on Spatched Chicken.
    Thank you,
    Darian

    Galveston Texas
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