I've settled on a Spatch method...

JB · November 2009

Guess I've done spatchcock 5 or 6 times in my 5 months of Egg ownership. A different way each time I think. From 300 direct (normal level) to 500 indirect using platesetter. I did this one 400 raised direct on my cheesy, albeit temporary, raised grid setup. All previous efforts have been very good, but this one stood out in appearance, flavor, and desired doneness. Will stick with this setup for Spatch moving forward.

Didn't get a picture of the "raws". I rubbed with a little butter and DP Shakin the Tree. Stuck it in the freezer for an hour or so to help dry out the skin a bit. 400 raised direct for about 1 hour (4.5 lb bird). Breast got to 160, thigh about 190.

BENTE · November 2009

that's the setup i like the best also

also spatchcocked is the best way to do chicken

JB · November 2009

Yep, doubt I'll ever cook a whole bird any other way than spatched. May even try it on a Turkey for Thanksgiving, haven't done Turkey on the Egg yet.

civil eggineer · November 2009

That chicken looks very good. My method is to cook indirect at 400 dome until thigh temp hits 180. I then pull the platesetter out and cook each side direct for about 90 seconds. It crisps the skin up nice and works well for me.

BENTE · November 2009

well if you do that for a turkey don't plan on making gravey.. i have done spatchcocked turkey but not for thanksgining i always go with mad max's turkey recepie

http://www.nakedwhiz.com/madmaxturkey.htm

the spatchcocked turkey was very good but not thanksgiving enough for the family

JB · November 2009

Yeah, I've seen and heard much about the Mad Max turkey. May have to give that a try instead for my first Egged turkey.

Rascal · November 2009

Looks fantabulous!!~~ 8 - ),,,

JB · November 2009

Thanks Rascal, it was pretty darn good.

Doug in Eggmonton · November 2009

I did my thanksgiving turkey this year spatchcocked and got absolutely no complaints. If you want to do it look up Little Stevens method for stuffing and gravy.

Doug

JB · November 2009

Will do. Thanks Doug.

mr toad · November 2009

nice work - enjoyed the photos -
mr toad

Gunnar · November 2009

I'm with you on the raised direct. It was Spatchcock until I saw a post by Thirdeye. I had a small CI with potatoes on the lower grid so I go direct/indirect for most of the cook. The breast portion is spatchcocked, the leg/thighs are not. This will let you pull the white meat at a separate time from the dark meat if desired. Just another way.....

I've settled on a Spatch method...

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