Spatchcocking The Bird

[Midnight Smoke]

I am starting to experiment more with the fire on the Egg. Going to be trying some different types of Direct and Indirect. Made a Lump reducer for testing. Decided to give it a trial run using Indirect with a Spatchcock.

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[Johnny_Crunch]

nice pron, great looking bird!

[bobaftt]

purty eats!

[Mister Bob]

I've never tried a basket in my Egg. It looks like it worked out well.

[gtr]

That'll work! :thumb:

[Hofy]

Light tan for that hen. Looks good!

[RAZORBACK JIM]

Nice...very nice!!!!:thumb:

Jim

[Midnight Smoke]

I've never tried a basket in my Egg. It looks like it worked out well.

It seemed to keep the heat more centered but did not cause a hot spot with the Plate-Setter. I see you have the large Egg, I think this make a world of difference in the fire. My Kamado is very close to the BGE Large and I find the fire control much easier.

I was running at about 375º at the dome and will check tomorrow on the Lump remaining and the burn pattern.

I want to try some things, not sure any will be beneficial but need to try. I think the Lump Reducer will be a big help when cooking Steaks by keeping a more directed and controllable fire, the XL just has a lot of real estate and it is easy to waste lump on higher cook fires and it can run away very fast.

I also have not tried placing the Lump to one side to do Steaks and burgers to give me a safe zone. May construct a half-moon or rectangular shaped basket for this as well. May just try bricks as a barrier.

The skin was like chewing on a plastic bag :doh: but the temps were at 190º thigh and 170º in the breast. Cut into the bird and the juices just flowed out. Came out very good.

[cowgirl]

Terry that's a beautiful bird!!

[Crazy Harry]

looks very good. low and slow chicken seems to have that problem with the skin. next time try raising the temp to 350 for the last 15 20 min of the cook.

[Midnight Smoke]

looks very good. low and slow chicken seems to have that problem with the skin. next time try raising the temp to 350 for the last 15 20 min of the cook.

Thanks, but I ran this entire cook at 375º dome for 1 hour and 20 minutes. I just do not have very good luck with the skin on Indirect cooks. If I add a heavy sugar base rub I end up over cooking the skin, I need a happy medium.

[Colemanchu]

That thing looks awesome!

I actually tried my first spatchcock tonight on my 18" Weber kettle and it was quite the hassle but turned out pretty good. Hopefully my wife will continue to come around to what can be done with proper barbecue and I can get myself an egg. I think I need to learn how to use what I have first though. Again great lookin' bird.

[Phubar]

Nice birdy!

[Hugo]

That there looks like some mighty fine eatin'!

[GreenDrake]

I love to spatch...my favorite way to do some yardbird.

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[Big George's BBQ]

Very Nice looking Chicken

[bobaftt]

Tasty looking chicken! take it for what its worth but I try to butter both sides of the skin and cook at about 375 and I usually end up with pretty crispy skin. If you try it let me know what you think!

[Capozzoli]

Looks great!

Try this some time. Make the cut for the spatchcock on the breast side. Then open it and press it flat, Then when you put it on the grill skin side up sctuntch it together a little. Doing it this way better places the breast meat under the fatty parts of the thighs and wings. It keeps the breast very moist.

[Southern Home Boy]

Makin' my mouth water there, Midnight. Very tasty lookin' bird.

[Bushay]

That is one succulent looking bird. Great job.