EGGARY Posted April 11, 2012 Report Share Posted April 11, 2012 I want to know the best Set-up for Spatchcocked Chicken. I plan on putting a pan of potatoes underneath the Chicken. So I don't know if I need to use the Heat Deflector. I usually use the Plate Setter on my BGE. Thank you. Quote Link to comment Share on other sites More sharing options...
LarryR Posted April 12, 2012 Report Share Posted April 12, 2012 Re: Set up for Spatchcocked Chicken I'd go with a similar setup to what I've done in the pictures, however, personally unless you're covering your potatoes I wouldn't put them under the chicken. n67178 n67179 Quote Link to comment Share on other sites More sharing options...
EGGARY Posted April 12, 2012 Author Report Share Posted April 12, 2012 Re: Set up for Spatchcocked Chicken I am cooking the chicken indirect with the Heat Deflector. The pan of potatoes are underneath the chicken uncovered. I mixed some margarine with some Dizzy Pig Tsunami Rub and put that underneath the skin of the breast. This way the juices of the chicken drips onto the potatoes. As I would say"goodness". Quote Link to comment Share on other sites More sharing options...
EGGARY Posted April 12, 2012 Author Report Share Posted April 12, 2012 Re: Set up for Spatchcocked Chicken Was your set up Direct or Indirect ? Quote Link to comment Share on other sites More sharing options...
LarryR Posted April 12, 2012 Report Share Posted April 12, 2012 Re: Set up for Spatchcocked Chicken In-direct, if you click on the pictures and look closely you can see my 18" pizza pan deflector wrapped in HD tinfoil resting on top of my charcoal basket. Quote Link to comment Share on other sites More sharing options...
MadMedik Posted April 12, 2012 Report Share Posted April 12, 2012 Re: Set up for Spatchcocked Chicken I have done spatchcock chicken several times. I use the main/middle grill, Direct, and 375 on fire temp. Usually cook for about 60 to 70 minutes until breast is about 165 with Thermopen. I will cook first 30 minutes ribs/bone side down...then the last 30 minutes or so breast/skin side down so as to darken the skin. Otherwise, the skin is a bit rubbery... I would allow at least 30 minutes for skin side down....if it gets as done as you like, but still need to cook a bit to reach 165 IT, then turn back over... Spatchcock is very moist, tender, and easy to do. Quote Link to comment Share on other sites More sharing options...
Loquitur Posted April 12, 2012 Report Share Posted April 12, 2012 Re: Set up for Spatchcocked Chicken Eggary: You better do that cook indirect. I normally cook a spatchcocked chicken direct, high in the dome, at about 425 and it comes out beautifully. But I recently cooked the spatchcocked chicken over stuffing in a pan, the same way, direct, high in the dome, and the bottom of the stuffing was burned to a crisp. I suspect if you cook the chicken over potatoes direct, your chicken would be fine but your potatoes would suffer the same fate. Susan Quote Link to comment Share on other sites More sharing options...
Tribeless Posted April 22, 2012 Report Share Posted April 22, 2012 Re: Set up for Spatchcocked Chicken For what it's worth, I cook most meats (roast size) indirectly, however, I find chicken cooked directly, but over 'lowish' heat, gives me better results than cooked indirectly (just for chicken). It stays much juicer. (Still stuck in the holiday home with the gas Weber ... mutter, mutter). Quote Link to comment Share on other sites More sharing options...
Syzygies Posted April 23, 2012 Report Share Posted April 23, 2012 Direct bird over remains of the fire I go direct, after a four hour brine in 1/2 cup sea salt, 1/3 cup sugar per gallon water. I wait till the fire has died down but the KK is still 500 F. The only part of "spatchcock" that has survived for me is cutting out the backbone. One day I forgot why I spatchcocked, and I haven't since. I quarter the bird. Less drama, carving later, but so what? This leaves the option of taking off the breasts sooner, but I've never needed different cooking times if I size the bird right. I like how quartering creates more roasting surface area. Where the spatchcock form comes into its own is indoors in a shallow pan, again at 500 F, salt, pepper and oil the bird over a bed of rosemary, lemon peel and garlic cloves. Pour in wine as one cooks and make a sauce later from the pan drippings and the garlic. The point here is the bones face down, taking the heat. This also favors the direct fire approach in a KK. Quote Link to comment Share on other sites More sharing options...
Loquitur Posted May 5, 2012 Report Share Posted May 5, 2012 Re: Set up for Spatchcocked ChickenI am cooking the chicken indirect with the Heat Deflector.The pan of potatoes are underneath the chicken uncovered.I mixed some margarine with some Dizzy Pig Tsunami Rub and put thatunderneath the skin of the breast. This way the juices of the chicken drips ontothe potatoes. As I would say"goodness".Eggary:How did you ultimately decide to cook this dish? How did it come out?Susan Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 5, 2012 Report Share Posted May 5, 2012 Re: Set up for Spatchcocked Chicken I will be curious to hear how your indirect chicken comes out. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted May 5, 2012 Author Report Share Posted May 5, 2012 Re: Set up for Spatchcocked Chicken My chicken always comes out good. My only concern is at what temp to take it off. I have heard to pull it at 155 -165. I go with 159. The cauliflower was very good. I put the cauliflower in a drip Pan with the potatoes. Really tasty. Next time I will try direct, raised grill. I do need to post pictures. Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 5, 2012 Report Share Posted May 5, 2012 Re: Set up for Spatchcocked Chicken Chicken cooked indirect can come out done, but seemingly not done. And with rubbery skin. I think that when you cook it indirect the internal meat temp hits 165 before the skin gets crispy. And when you cook indirect, even though the meat measures 165 it seems juicier and pinker than what we are used to. FDA recommends cook poultry to 165. When cooked direct, some people cook it slightly lower than that, thinking that 165 is over done, overly dry. I err on the side of safety when it comes to chicken and poultry. Quote Link to comment Share on other sites More sharing options...
bryan Posted May 6, 2012 Report Share Posted May 6, 2012 Re: Set up for Spatchcocked Chicken This may help... http://blogs.usda.gov/2011/05/25/cookin ... peratures/ Quote Link to comment Share on other sites More sharing options...
EGGARY Posted May 6, 2012 Author Report Share Posted May 6, 2012 Re: Set up for Spatchcocked Chicken Here is photo of the Spatchcocked Chicken I made. Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 6, 2012 Report Share Posted May 6, 2012 Re: Set up for Spatchcocked Chicken FDA I meant USDA Quote Link to comment Share on other sites More sharing options...
talisker63 Posted November 3, 2012 Report Share Posted November 3, 2012 Re: Set up for Spatchcocked Chicken Why is the probe always from the rear -alien experiment style. It just looks like the final indignity for the chicken... I plan to always approach from the front Quote Link to comment Share on other sites More sharing options...
brett Posted January 2, 2016 Report Share Posted January 2, 2016 Two spatchcocked chickens on the KK last night (was dark out so photo looks weird) Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 2, 2016 Report Share Posted January 2, 2016 Brett, I just bet you are going to have very tasty chicken when that cook is done. It really is hard to get good lighting this time of the year but the chicken still looks tasty. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted January 3, 2016 Report Share Posted January 3, 2016 Lovely looking birds you have there. Quote Link to comment Share on other sites More sharing options...
