Spatchcock Chicken - Do you start it skin up, or skin down?

[Groundhog66]

Simple as that, how do you do it?

[Groundhog66]

I have always started skin side down, but I always start my thighs skin up. So today, I'm going skin side up.

[RAZORBACK JIM]

I let them cook skin up and for the last part of the cook....I bring the temp up and finish them off.

[BBQ Grail]

Start with skin up...end with skin up. And no flipping in between.



Sir Larry of Rocklin

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[colonel00]

Skin up for the whole cook here too. This is on a UDS usually with an aluminum pan on the lower rack to catch the drippings and act as a diffuser. Personally, I just like it this way because it comes out looking really good with no grate marks on the skin.

[Bubber]

I cook skin up all the way.

[HeSmellsLikeSmoke]

Skin up for the entire cook here too. Never has occurred to me to flip it.

[Groundhog66]

I guess I am probably in the minority, I always cook my chicken on my Santa Maria pit. Makes sense that you'd go skin side up all the way, if you are using a covered cooker.

http://img.tapatalk.com/c6e4d535-aae1-01a1.jpg

[Fishawn]

Start with skin up...end with skin up. And no flipping in between.



Sir Larry of Rocklin

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X2 :thumb:

[Enkidu]

Skin down and finish skin up for last 5-10 minutes.

[dfaarc]

Skin up for the whole cook here too. This is on a UDS usually with an aluminum pan on the lower rack to catch the drippings and act as a diffuser. Personally, I just like it this way because it comes out looking really good with no grate marks on the skin.
Same here.

[Bludawg]

Bones to the fire entire cook.

[gtr]

I've been doing it skin down the past few times. No particular reason other than just checking it out. I have wondered if the skin hold juices in, but I have no idea if it does.

Maybe I'll do a side by side comparison. Or maybe I'll just think about it and not do it. :noidea: