Spatchcock chickens on Weber Kettle

[Brian in Maine]

I'm cooking spatchcock chicken for the first time, and don't know if 2 of them will fit on one 22 1/2" Kettle cooking indirect with coals on the sides. Has anybody got any experience with this? Thanks! Brian

[jdub]

It'll be a bit tight. Doing the chickens that way does look really cool when you plate, but if you just go all the way and whack em in half, you will fit them better without hanging parts too close to the fire.

[nmayeux]

I'm cooking spatchcock chicken for the first time, and don't know if 2 of them will fit on one 22 1/2" Kettle cooking indirect with coals on the sides. Has anybody got any experience with this? Thanks! Brian
Yep, just put a foil pan of beer and marinade in the middle between the coals, and place the chickens over. Perfect way to cook the birds!

[nmayeux]

Forgot to mention that it only works with a good brew!

[Norcoredneck]

Birds look great. But you let the jeanie out! Same brew in the drip pan right?

[Meat Burner]

Birds look great. How long did they take to cook?

[trp1fox]

Nice looking birds! What do you have on them?

[nmayeux]

Birds look great. How long did they take to cook?
An hour to an hour and a half. Just trying to get the thickest part of the breast to 150*. The temp will coast as you let it rest.

[nmayeux]

Nice looking birds! What do you have on them?
I usually use an italian dressing based marinade. No real measurments, but italian dressing, worchestershire sauce, salt, pepper, garlic powder, cayenne pepper, chili pepper, and just about whatever else you might like to try. I try to do two different marinades if I am doing two chickens.

[Brian in Maine]

Thanks for the help!! They are on now, but looking at your pictures I think I should have broken the breast more. Brian
http://i111.photobucket.com/albums/n122/BrianinMaine/April-May2008148.jpg

http://i111.photobucket.com/albums/n122/BrianinMaine/April-May2008148.jpg


http://i111.photobucket.com/albums/n122/BrianinMaine/spatchcockchicken.jpg

[The Anchorman]

Now, That's what she said:shock:

[nmayeux]

Thanks for the help!! They are on now, but looking at your pictures I think I should have broken the breast more. BrianYou need to split and remove the keel bone. This will allow the breast to lay flat, and if you cut slits in the skin behind the legs, you can cross them and hold them in place.

[OSD]

Very tasty lookin' birds.:cool:

[smokinbadger]

That looks very good. I have never done this, so I have a question. Other than the visual effect, is there any benefit to this compared to "whacking them in half" like jdub says?

[Cliff H.]

I like to finish them skin down. That lets some juice pool on the meat side and help keep the breast meat tender. IMO.

[417bullelk]

Spatchcock is my next plan for the Performer.....

I think I may marinate in some carne asada type fixins and give it a shot.

Looks like you did a great job!! Inspiration for sure!

[Brian in Maine]

If you look at the picture, the outside thighs are darker than the inside. The inside was slightly under cooked. Next time I would rotate 1/2 way through the cook. Oh well smoked chicken soup is good. Brian

[nmayeux]

If you look at the picture, the outside thighs are darker than the inside. The inside was slightly under cooked. Next time I would rotate 1/2 way through the cook. Oh well smoked chicken soup is good. Brian
They look beautiful! To prevent under cooking, use a probe thermometer and verify that the temps are where you want them. As for the vents, once the chikens are on, I have the bottom closed, and the top just cracked. This allows the chicken to cook pretty slowly and allow for more even cooking. If you look at my coals, some are still black after the cook.

Anyway, how did they taste? The leftovers make great chicken salad!

[Brian in Maine]

I had marinaded them in Lawery's Garlic Herb Marinade, and used Jack Daniels Barrel Chips for smoke. They tasted good, and were very tender, and juicy. I did check the temp with a Thermapen, but didn't didn't stop to think that the one side of the chicken would be different than the other. Just another lesson learned. Brian

PS Chicken salad with the meat that was done, and Jambalaya with the pieces that were on the rare side.