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Spatchcocked Yard Bird

Panhandle Smoker
Panhandle Smoker Posts: 3,018
edited November -0001 in EggHead Forum
I had to try my hand at a spatchcock chicken and some wings. I brined the chicken for 8 hours prior to the cook. I Rinsed and dried the bird and then painted it with EVOO. I seasoned it with Raging River and added some Rosemary and Basil. I cooked it at 450 indirect on a raised grid until breast was 165* and thigh was 180* The bird appeared dark but it was more of the seasoning which darkened. It was very moist and delish. I will be doing this again. :)
Spatchcock.jpg

The Wings were a bit of a science experiment I was just playing around with. I cooked them direct at 400*. I did a few with Swamp Venom a few with Jamaican Fire walk and a few with Raging River. I Can't say that I have a favorite, they were all great. It was served with some fresh green beans and my neighbors chicken and rice. :)
Spatchcock1.jpg
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Comments

  • Little Chef
    Little Chef Posts: 4,725
    Good lookin' bird Eddie! We like the DP rubs too, but since most of them contain quite a bit of turbinado sugar, the rubs do tend to be more apt to scorch than some others on the market. Still a great looking bird! :) We love the spatchcock cooks also....pretty much fool proof. (Curious...Did you achieve crispy skin??)
    Wings look great, too! :cheer:
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    That is what I figured it was. The Raging River has the Maple sugar in it. It was fine, it didnt taste scorched but next time I think I might try with the fresh seasons. I was a day late on the grocery order with the little woman. Since I got the Egg she dosen't let me go grocery shopping anymore, I don't know why. :ermm: :laugh: Very juicy bird. :) I also want to try this on a low slow smoked bird.
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    The skin was so so not super crispy but crispy enough for a first attempt I think the EVOO helped a bit.
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  • Ripnem
    Ripnem Posts: 5,511
    Dandy bird Eddie. On Mollys comment, you should get your hands on some of Bad Byrons "Butt Rub" it is truly the chicken seasoning that we all should have. I've gone through 2 bottles since new years and will be buying it by the bucket from now on.

    buttrub.com

    That's your first spatchcock? :huh:
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  • Ripnem
    Ripnem Posts: 5,511
    I did my first brined bird last week and fought like heck to crisp or at least dry the damn skin. Found out on some recent threads that you must let that bird chill uncovered in the frig for a day prior to Eggen the sucker.
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  • Little Chef
    Little Chef Posts: 4,725
    Adam...agree with you on the Byrons for sure. ;) And it does not contain sugar. :) Great flavor.
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  • Ripnem
    Ripnem Posts: 5,511
    It doesn't hurt pork t-loins none either. Twice baked, eggs, a steak sometimes. It's a must.
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Yes, frist Spacthcocked bird but I have done several breast filets and a couple of turkeys. I read the same thing TODAY about drying it uncovered for 24 hours but I wasn't waiting another day. This bird wanted to cook. :laugh: I have some lessons learned but this was a great tasteing bird. :)
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    The wife dosen't know if she wants to go after it starts to get cold and dosent want to drive. :ermm: I told her that they won't take kindly to me bringing my shotguns with my carry on luggage on a plane. :ohmy: I would not trust it in checked luggage and I don't fly. :ermm:
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  • Ripnem
    Ripnem Posts: 5,511
    Nice...I flipped mine skin side down until she browned up for me. No way I coulda dried it out :laugh: and pretty sure it was a she...Had a nice front :P
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  • Ripnem
    Ripnem Posts: 5,511
    I have taken guns on flights many times. Not a problem at all. Simple hard case and get shells when you arrive. No sweat man, trust me. I hunt quail in AZ and always travel armed. They check the case and gun, don't bring any shells cause they will dump them all over the place and just toss them in your bag.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Mighty nice looking cook there my friend. I sure would like to have a bite.

    GG
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Try one without the brine. You will find the Egg keeps it very juicy and the skin is less likely to be 'soggy'. You can make a paste of EVOO and spices and rub under the skin prior to cooking. I also do the same way with whole turkeys (no brine) and get raving reviews from the eating crowd.
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  • cookn biker
    cookn biker Posts: 13,407
    Great looking bird Eddie! Maybe that's waht I'll cook to day. I have yet to do the spatchcocked.
    I'll take pcis.
    Does it need to be on a reaised grid?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • civil eggineer
    civil eggineer Posts: 1,547
    Finish it by cooking direct for 2 minutes a side and the skin will be crisp.
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Molly, I did used a raised grid but I don't know if it was necessary. It was recommended so having not one before I listened. Results were good. We had some left overs for lunch and it was still moist which was unusual compared to other poultry cooks by other means.
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