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Spatchcock chicken on XL raised direct

Beanie-Bean
Beanie-Bean Posts: 3,092
edited November -0001 in EggHead Forum
I think that I've always done this one indirect on the LBGE, but wanted to try out the direct capabilities again on the new XL, so I did two spatchcock chickens with some Alamo Salt Works seasonings--Original and Southwest. Pretty good stuff! I'm favoring the Southwest flavor.

Anyway, the first chicken didn't hang around long enough for the picture taking because it was already done and mama had to go to work tonight at the hospital. So, she and the kids started off on the first chicken. Both of them were up on the LBGE Adjustable Rig to get a bit more separation from the lump:
IMG_0597.jpg

I separated the leg quarters, because I like the thigh a little more done compared to when it is still connected. What a nice meal!
IMG_0600.jpg

I think that I'll be talking with tjv about some new gear for the XL, as I'm starting to learn a bit more about how it cooks compared to the LBGE and SBGE siblings.
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Comments

  • EGGARY
    EGGARY Posts: 1,222
    Nice set up. Would be nice to find something like that for the XL. Is this something that Tom sells at the CGS ?
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    The pieces that you'd need are the Hanger and the Flip Ring. The Hanger is similar to the Spider he sells, and the Flip Ring is something else--you can cook either low or high with it, but I'm not sure if it will be the same for the 2009 XL. I'll let you know after I talk with him some more about it.
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  • EGGARY
    EGGARY Posts: 1,222
    I would like to be able to raise the grill when needed.
    Thanks.
    Gary
    Canoga Park, Ca.
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  • EGGARY
    EGGARY Posts: 1,222
    I heard it is best to break in a new EGG. I haven't fired it up yet as I have been making a table for it. It needs 1- 2 more coats of sealer. Then it will be put together and ready to go. So I thought I would do chicken, SPATCHCOCK Chicken.
    What is the best temperature to cook it ?

    Thanks again.

    Gary
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    350° is what I was shooting for because it was a direct cook..I kicked it up at the end when I was trying to finish off the last chicken in there and get skin a little more done. Some folks will say to cook it even hotter, but I like to make sure that I've got time to get there and not turn it into some chicken jerky.
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  • EGGARY
    EGGARY Posts: 1,222
    Direct or indirect ?
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Mike what is the distance from the lump to the cooking grate.

    I am doing a long distance chicken right now on my large. With the adjustable rig, extended rig and the lump filled just above the vent holes in the fire ring I could get 16".

    What temperature did you cook at?

    Kent
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    That's why the temp was lower, so I didn't scorch the birds.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    I cook whole chickens flat on the extended grid direct at 400° and 500° for about an hour. I always pull when the breast is 160°.

    Right now I am cooking a chicken direct at 200° grid to see how it turns out.

    400° 1 hr
    chick400.jpg

    500° 1 hr
    chick500.jpg

    If you are going to do a spatchcock here is a nice cook,
    Chicken and Potatoes

    GG
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Kent,

    I had the LBGE Adj Rig sitting on top of the XL grid (no platesetter) so the lump must have been a good 6" off the grid plus the height of the LBGE grid sitting on top of the Adj Rig. The chicken was almost right under the dome ceramic.

    I did 350° and kicked it up at the end to 375° to crisp up the skin a bit. That's why the piece parts were standing up somewhat. I had the birds in the "traditional" spatchcock config, but noticed that that underside with the bones was nicely done having been exposed directly to the flame. So, I flipped the pieces over and let it go for a while, then I positioned them at the end as seen in the first pic so that I could crisp up the skin on the lighter parts.
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    I don't think I saw a platesetter on the 500° chicken. Is that right? I'd be more brave to do 400° on the LBGE because the chicken would be so far away from the heat source compared to the XL where it is a lot closer.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    The adjustable rig is 6" tall - so I am guessing about 12" from lump to chicken?

    I am cooking at a pretty low temperature so I am not sure how this cook is going to turn out. I don't think I am getting much fat dripping off of of the chicken though - something I wanted to happen.

    Your chicken looks fantastic.

    Kent
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  • EGGARY
    EGGARY Posts: 1,222
    How is the XL a different "ANIMAL" compared to the Large and/or Small ? I guess you can be the one who can share information for those who have XL's.
    Thanks.

    Gary
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Direct, raised grid (top of ajustable rig). On the 500° chicken the skin was darker but the breast was as moist as can be.

    Back a while a lot of folks were doing 500° direct and I wanted to try it out.

    On my large I like the 400° or 450°.

    Kent
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  • Little Steven
    Little Steven Posts: 28,817
    Mike,

    Chicken is very forgiving. I usually do mine below 300*.Just need to be careful of too much grease in the lump

    Steve

    Steve 

    Caledon, ON

     

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