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First Spatchcock Question

Pjoe
Pjoe Posts: 224
edited November -0001 in EggHead Forum
Is a drip pan a good idea to keep from getting that burned chicken fat taste? Does this alter the results?
LBGE AR SMALL BGE WOO RING
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Comments

  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    I use a drip every time.
    Jupiter Jim

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • WWSis
    WWSis Posts: 1,448
    Me too... Always a drip pan. :) I bent up the edges of one of my old sheet-cake pans... So that it would fit perfect inside my platesetter. I use, scrub up a bit, and re-use...
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  • gdenby
    gdenby Posts: 6,239
    Personally, I prefer to get the crisping effect of a direct cook. Typically, I don't notice any burning grease unless I'm slow about pulling the bird off at the end, or taking too long to test the internal temperature. But, a little char doesn't bother me.
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  • Mickey
    Mickey Posts: 19,780
    Never a drip pan, but high in the dome.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • jeffinsgf
    jeffinsgf Posts: 1,259
    I'm with Mickey...raised grid directly over the coals. The elevation eliminates any soot or soot taste. The radiant heat crisps the chicken delightfully.
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  • 2Fategghead
    2Fategghead Posts: 9,624
    I like my chicks spatchcock and high in the dome at 400F direct. Now I will do one or two or maybe three but, if I get too many chickens cooking at the same time I go for the indirect cook. I tried five spatckcock in the same egg direct and had a lot of dripping fat so I went to the plate setter and drip pan. Tim ;)
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  • stevesails
    stevesails Posts: 990
    i like mine direct raised grid plus leave the dmft off and just control temp with bottom vent. Doing this allows the "fat smoke" escape.
    XL   Walled Lake, MI

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