Direct or indirect?
Skin up or skin down?
It's my first time... what say you?
Skin up or skin down?
It's my first time... what say you?
Spatchcock chicken....
- Thread starter LMAJ
- Start date
L
Larry Wolfe
Guest
I do mine indirect skin up on a raised grate to keep it from over browning. I cook them in the 375º-400º range until the breast hits 162º and the thighs around 175º .
Skin up for me.
I've done both direct and indirect. I like it better direct on my uds, but it comes out pretty good indirect in the bandara, although when I do it indirect I finish it on the kettle with a little direct heat, for crispier skin.
I've done both direct and indirect. I like it better direct on my uds, but it comes out pretty good indirect in the bandara, although when I do it indirect I finish it on the kettle with a little direct heat, for crispier skin.
Cliff H.
is Blowin Smoke!
I use my uds to smoke themmost of the time. 275-325 range. Skin up for 1/2 of the cook and then flip to skin down for the rest of the cook. There is some magic that happens after the flip.
Juices collect on the meat side and help keep the breast meat tender. The skin side gets ugly but I figure that is par for an Ugly Drum.
Juices collect on the meat side and help keep the breast meat tender. The skin side gets ugly but I figure that is par for an Ugly Drum.
TN_BBQ
is Blowin Smoke!
I follow the recipe on nakedwhiz.com
I think it's important to air dry the skin so that it crisps up nicely. I also find that marinating/brining helps with the moisture retention.
Just like Larry Wolfe shows....Skin up & over direct heat. I get my smoker up to about 350° and cook for about 75 minutes on the top rack.
I think it's important to air dry the skin so that it crisps up nicely. I also find that marinating/brining helps with the moisture retention.
Just like Larry Wolfe shows....Skin up & over direct heat. I get my smoker up to about 350° and cook for about 75 minutes on the top rack.
That's a very nice looking bird, Larry!
nmayeux
Babbling Farker
tjv
Full Fledged Farker
If on the egg, try high in the dome, 400 degrees, starting skin side down until brown, then flip over and let it go. Depending on how the bird progresses, go indirect if needed or flip back skin side down to finish crisping skin. about hour to hour ten cook.
try grade A birds, better skin. bird in pic not grade A, busted skin. you can get your fingers under the skin on each breast half and work the rub down into the dark meat. I use a lot of salt and rub under the skin for flavor. t
B
BIGWILLY
Guest
in the drum that's the ticket
Paulie G.
is one Smokin' Farker
skin up un my klose @ 275-310
T
TEXSMOKER
Guest
This is the way I do mine as well, great flavor and always moist. Since I live in Texas and it's such a high temp I use mesquite for the smoke.
H
hydramax
Guest
Guesss I'm going to have to do one tommorrow.Usually do beer can chickens but what the heck.Those pics look good guys.
C
CB
Guest
I agree with the bones down over medium to start, then place on another area for indirect cooking to finish, still bones down. At that point on a charcoal cooker you'll also get some great flavoring. On a traditional gas cooker, you may want to place the entire bird in a tray to retain the juices that will escape. Some of these can be strained and used for sauce!
If you brined it first, less drying will occur.
This is also a great candidate for using bricks on the chicken. I did a spatchcocked chicken under bricks LINK
Happy Grilling!
If you brined it first, less drying will occur.
This is also a great candidate for using bricks on the chicken. I did a spatchcocked chicken under bricks LINK
Happy Grilling!
Thanks for the info and the pics guys!
nmayeux
Babbling Farker
I haven't done a beer can chicken since my first spatchcock. Don't think I will ever do one again unless somebody just has to have one..., and is willing to pay for it!:twisted:
Damar12
Knows what a fatty is.
I do mine nude, I rip that skin right off and grill to internal temps on thighs and breasts.
1_T_Scot
is One Chatty Farker
Thanks for the thread I picked up 2 today for tomorrow.
How do they turn out without the skin? I normally cook chicken without the skin as Damar12 does.
How do they turn out without the skin? I normally cook chicken without the skin as Damar12 does.
cwiese
Knows what a fatty is.
Once again I have a stupid question what is a spatchcock chicken?
B
BIGWILLY
Guest
basically, it's cutting the bird down the backbone and flatting it out, some people skewer or cage the bird, most cook as is, as the photo's show on page one,
"The Boston Globe
Cutting a chicken in half for broiling is almost as routine as chopping an onion. But keep the halves together in that same flattened position, and it looks as if you've done something complicated to the little bird. Think of it as butterflying the chicken. The real term is to "spatchcock." Alan Davidson explains in The Oxford Companion to Food: "The theory is that the word is an abbreviation of 'dispatch the cock,' a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat." Davidson speculates that spatchcocked birds originated in Ireland. He has noticed them in Irish cookbooks that date to the 18th century.
Besides making an intriguing presentation and being simple to carve, a spatchcocked bird requires less time in the oven. That means that the breast meat won't be dry. It's also easy to make a pocket between the skin and breast meat to stuff the bird with a protective layer of vegetables and seasonings."
http://www.nakedwhiz.com/spatchdef.htm
"The Boston Globe
Cutting a chicken in half for broiling is almost as routine as chopping an onion. But keep the halves together in that same flattened position, and it looks as if you've done something complicated to the little bird. Think of it as butterflying the chicken. The real term is to "spatchcock." Alan Davidson explains in The Oxford Companion to Food: "The theory is that the word is an abbreviation of 'dispatch the cock,' a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat." Davidson speculates that spatchcocked birds originated in Ireland. He has noticed them in Irish cookbooks that date to the 18th century.
Besides making an intriguing presentation and being simple to carve, a spatchcocked bird requires less time in the oven. That means that the breast meat won't be dry. It's also easy to make a pocket between the skin and breast meat to stuff the bird with a protective layer of vegetables and seasonings."
http://www.nakedwhiz.com/spatchdef.htm
