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To spatch... or not to spatch

Rolling Egg
Rolling Egg Posts: 1,995
edited November -0001 in EggHead Forum
Ive cooked 4 chickens over the last week and have cooked them all whole laying flat on grid. I have cooked most of the at about 375 to 400. They have been turning out great. Everytime I do chickens I always think about spatchcock but I never do one. Any benefits to spatching one? By the way, Im all about John Henry pecan on my pork. Hats off to the DP crew because they really have me wrapped up on chicken. I been using ragin river and just today went with shakin the tree. Both are great.
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Comments

  • EggRacer
    EggRacer Posts: 400
    Spatch is a bit quicker cooking than doing round, easier to get rub all over and its gooood. Either way is great eating but I prefer to spatchcock.
    XLBGE & LBGE
    North Richland Hills, TX
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  • East Cobb Eggy
    East Cobb Eggy Posts: 1,162
    Try it.

    Spatchcock chicken is great and is only a minute or two more prep than what you have already been doing.

    Greg
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    In the past I have been going 400° - 1 hr. on both cooks. Always comes out nice.

    I did test the whole at 500° - 1 hr. and that is a great cook also. I would think the 500° would be a shorter cook for spatchcock.

    I think I am going to settle in on 450° - 475° for an hour as my standard. A few more cooks and I will know which temp.

    I really can't tell much difference in spatchcock or whole when eating. If I could ever find my kitchen shears I would probably spatchcock more.

    GG
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    DSCN3445.jpgDSCN3446.jpg
    I like 500* chicken, crispy skin and moist and tender on the inside! Stuffed with Tangerines.

    Ross
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Ross, I just now realized you are going 500° indirect.

    You sure you didin't add some chicken broth to the at second picture! :)

    Is that oranges inside that bird?

    My 500° was raised grid direct.

    Looks like I am going to do another 500° chicken cook.

    Thanks for posting the pictures.

    Kent
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Kent,
    Indirect, those were Tangerines !
    Ross
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Close enough -

    Can you tell the difference with the Tangerines in the chicken and do you think it adds to the moisture.

    All my chickens have been moist but I don't think I would ever have as much juice under the chicken as you picture is showing. However, all my high temp chicken cooks have been direct.

    Kent
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  • Unknown
    Unknown
    Just down the road from you in Huntsville. Did one last night. Spatchcock is great, more moist than others including beer butt. Try one and you will see. Jim
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  • crghc98
    crghc98 Posts: 1,006
    Kent,

    I do mine stuffed with a granny smith apple cut up...

    Probably similar to the tangerines...I'm going to try those next.
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