Johnny Posted March 1, 2014 Report Share Posted March 1, 2014 Cooked a butterfly chicken tonight. Cooked it at 300 ℉ until the inside was 74 ℃. The family loved it. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 1, 2014 Report Share Posted March 1, 2014 Nice pic of the pebble KK!! If you want crispier skin, you'll want to cook it at a higher temperature: 375F - 425F. I also put it on the upper grill to be closer to the dome walls. Also, for others, if you've run across posts talking about "spatchcocked" chicken, this is it - butterflied. You take a whole chicken and cut out the backbone with poultry/kitchen shears. Then pop the thigh joints so it lies flat. You can also crack the breastbone to get it even flatter (if you're doing Tuscan Brick Chicken), but I generally don't go that far. Quote Link to comment Share on other sites More sharing options...
MadMedik Posted March 3, 2014 Report Share Posted March 3, 2014 I call this Spatchcock chicken My cook notes say: Spatchcock Chicken: 375 degree, Main Level grill , No Smoke, Direct 1 hour and 15 minutes Total cook time. Start ribs down, turn to breast down after 30 minutes Cook to 165 IT. I have done many times. The skin is very crisp. As you cook at end if you think skin is too dark, just flip back over to ribs side until done. I never flip back over. Love this chicken!!! Quote Link to comment Share on other sites More sharing options...
tony b Posted March 3, 2014 Report Share Posted March 3, 2014 Nothing better on the KK than a whole roasted chicken. While big ole hunks of beef and pork are great, I still think that chicken is the best thing overall to come off the KK - perfection!! Quote Link to comment Share on other sites More sharing options...
tony b Posted March 7, 2014 Report Share Posted March 7, 2014 Weather has broken for a couple of days (above freezing), so I had to fire up the KK while I had the chance. First up was cold smoked almonds. Second time doing this and will keep doing it as they come out yummy! CostCo has 3 lb bags of raw almonds that work perfectly for this. Almonds started out on cherry wood at about 100F for 30 minutes. They weren't toasting quite as well as I wanted, plus I started to get pushed for time to cook my chicken for dinner. So, I let the KK start to come up to the chicken cooking temperature (375F). Pulled the almonds off after another 20 minutes (KK @ 250F). Let the KK come on up to above 300F, then put on the spatchcocked chicken. Bird was injected with Butcher BBQ chicken marinade, then rubbed with Plowboy's Yardbird rub. KK reached 375F shortly after. Chicken was on for 1 hour and 45 minutes. Temps crept up near the end to 450F, but no worries, just helped out with crispy skin. Seriously juicy!! Quote Link to comment Share on other sites More sharing options...
OutbackMatt Posted March 8, 2014 Report Share Posted March 8, 2014 Never even of occurred to me to do smoked nuts on the KK. So much to learn! Funny to think it's freezing where you are, and I'm sitting beside the pool with a cold beer and smoking some ribs. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 8, 2014 Report Share Posted March 8, 2014 Tide will turn in July, Downunder Boy!! We'll be the ones sitting outside in shorts, drinking beers, and grilling big ole hunks of meat! In the meantime, go smoke your nuts - ha, ha, ha!! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted March 8, 2014 Report Share Posted March 8, 2014 Hmmm...not freezing here. Don't think the KK has been cold more than a few days in a row all winter Back to food: I agree...we thoroughly enjoy what the KK can do with chicken! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted March 13, 2014 Report Share Posted March 13, 2014 Great looking birdy.. thanks for the shot.. Quote Link to comment Share on other sites More sharing options...
