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My First Cook On the BGE- Spatchcock

SLOandSteady
SLOandSteady Posts: 210
edited November -0001 in EggHead Forum
So I finally cooked on the BGE that I've had for 3 weeks. I decided to do a spatchcock chicken: (1) because I love chicken, (2) they always look so good in the pictures, (3) it's basically fail-proof.

I used the MAPP to get the fire going. It probably took me 30-40 minutes to figure out the appropriate settings for the egg. For the entire cook I was able to keep the temperature between 350-370*. The spatchcock was grilled direct-heat on a raised grid. Total cook time was one-hour.

Overall I was happy with the results, but I feel I can do better. The skin was so crispy and flavorful. As for the meat, I was expecting it to be a little more on the juicier side. I think I may have overcooked it for my liking. Here are the obligatory pictures:

After removing the backbone and the keel bone.
20090620-IMG_0620.jpg

All seasoned up with Weber's Kickn' Chicken under the skin and McCormick's Montreal Chicken on the outside. Brushed with Canola Oil first.
20090620-IMG_0621.jpg

Placed on the BGE at 350*
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Just about done.
20090621-IMG_0623.jpg

All finished and pulled after an hour.
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The underside.
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Broken into pieces and ready to eat.
20090621-IMG_0629.jpg

I'm already looking forward to my next cook. It will either be another spatchcock or a pork tenderloin. Who am I kidding?!? I'm the type of guy that will probably keep cooking spatchcock chicken until I can get it down perfect. As always, comments and suggestions are wanted!
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Comments

  • BigGreenDawg
    BigGreenDawg Posts: 327
    Looks great, I need to do one soon but I used to grill chicken more than anything before the egg so beef and pork get ahead in line when figuring out what to cook next.

    Oh so new Egg and you are already sporting an adjustable rig, geez you guys are killin' me :woohoo: Believe me if I could have gotten'one when I bought mine I would have; I WILL have one SOON however. I do the same thing cooking something over and over until I get it right then make notes otherwise I will forget some VERY important detail :ohmy: The egg is an obsession.
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Looks good for a first. :) I have done my spatchcocks indirect. I have found that when the internal meat temp is 10* away from target open all the vents and run the temp up to 500-550 or so and it will crisp up the skin nicely. If you don't have a Thermapen this cook is where it can be your best accessory. :) Nice job, now you will be hooked. I have had the best chicken of my life off the Egg.
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  • Semolina Pilchard
    Semolina Pilchard Posts: 768
    Spatchcocked chicken is great. Are you cooking to internal temp or time? If you cook to temp it will never be overdone.
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  • SLOandSteady
    SLOandSteady Posts: 210
    Panhandle Smoker wrote:
    Looks good for a first. :) I have done my spatchcocks indirect. I have found that when the internal meat temp is 10* away from target open all the vents and run the temp up to 500-550 or so and it will crisp up the skin nicely. If you don't have a Thermapen this cook is where it can be your best accessory. :) Nice job, now you will be hooked. I have had the best chicken of my life off the Egg.

    Panhandle Smoker - Thanks for the tips. I do have a Thermapen, but is packed away in storage after my recent move from California. What is the target temp you are referring to?
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Internal meat temp of 165 breast and 180 in the thigh.
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  • SLOandSteady
    SLOandSteady Posts: 210
    Semolina Pilchard wrote:
    Spatchcocked chicken is great. Are you cooking to internal temp or time? If you cook to temp it will never be overdone.

    Neither. I just kind of eyeballed it. I'll be sure next time to cook it to the internal temps recommended by Panhandle Smoker.
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  • ranchonodinero
    ranchonodinero Posts: 136
    Looks great! "Use the thermapen Luke, the thermapen!"
    I had some pretty large birds and if I had only gone on time, they would have been under done. Used the pen to verify they were ready.
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Swibriun has some good chicken Ideas on smoked and spatchcock.
    http://nibblemethis.blogspot.com/
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  • Little Chef
    Little Chef Posts: 4,725
    SLO...My first and most obvious question to you....how did you manage to wait 3 weeks before your first cook??? :ohmy: :huh:
    Regardless....awesome to see you finally firing that baby up!! Spatchcocks are an excellent cook! We position ours a bit differently......just something you may want to try......

    PC222995-1.jpg

    Just the flip of the thighs....I find it helps get the dark meat to 180*, while keeping the breast from drying out above 165*. (I like the appearance, too.... ;) )
    Glad to see you posting, but more pleased to see you finally using that Egg!!!!!! IMHO....the more you get used to the Egg, and firing it up, you will find yourself using it FAR more often!!! (after a bit of practice, I hope you will find it easier than firing up a gas grill....like we have! :woohoo: )
    Best of luck to you! And great looking bird! ;) Nice job! And look forward to seeing more of your posts. ;)
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  • James MB
    James MB Posts: 359
    Meat temp is a good plan, but I find cooking to time (and a meal schedule) has to work too.
    Spatchcock is my favourite for this.
    Looks good - and making me hungry (it's 6am here).
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