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Spatchcock Chicken..Flip or not to flip?

Jail egger
Jail egger Posts: 67
edited November -0001 in EggHead Forum
I have cooked several and it is quickly becoming my favorite, and easiest, cook. Naked whiz says not to flip. Recipe in the BGE cookbook says to flip, starting with meat side down.

Can someone shed some light on this?
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Comments

  • TNmike
    TNmike Posts: 643
    Spatched chicken is an easy, quick favorite here also. Like you I've heard both flip and don't flip. I've tried both ways but we prefer the flip. I put it on skin side down for a few minutes just to dry the skin and then flip. It just seems to give me a crispier skin. Others seem to get a good crispy skin without flipping. Seems whatever works for you is the best you is the way to go. Mike
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  • Gunnar
    Gunnar Posts: 2,307
    If you're going indirect, I wouldn't worry about flipping. If you're going direct and want a crisp skin I would go meat side down for part of the cook. According to the little woman we don't each much of the skin to keep it healthy. :(
    LBGE      Katy (Houston) TX
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    Shows what I know. I have always started bone side down and then flipped meat/skin side down for the last 20-30 minutes.

    But like TNMike, if I'm running indirect, I don't bother with the flip.
    Knoxville, TN
    Nibble Me This
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  • BENTE
    BENTE Posts: 8,337
    i usually start with the skin down for 15 min then i flip only once...


    until it is done

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • TomM24
    TomM24 Posts: 1,366
    I am lazy I'm in the don't flip camp.
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  • Stanley
    Stanley Posts: 623
    I just flipped. See my post above.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    I get the egg up to temp, and anywhere between 400° & 500°. When the temp is well stable and on a raised grid. I begin the cook.

    The dome cooks the top and the heat from the lump cooks the bottom.

    No turning here - that what gassers are for. So one can turn and ruin the meat. :)

    GG
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