Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: TheKevman on February 04, 2018, 12:31:47 PM
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Grilled up some spatchcock chicken yesterday. Used a seasoning recipe and glaze from the Pioneer Woman. It cooked faster than I thought (just under an hour and a half) at about 250 degrees. It wasn’t bad, but not great. Do any of you have any tips or tricks for getting the most flavor out of spatchcock chicken?
(https://uploads.tapatalk-cdn.com/20180204/d7dac79dffdbee57df7ae2df98f4d326.jpg)
(https://uploads.tapatalk-cdn.com/20180204/e894443e3645c24e02ecc636607adbf1.jpg)
(https://uploads.tapatalk-cdn.com/20180204/2f429a428011e272dc6cc8a6c21de7c8.jpg)
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Great color. Looks delicious
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Looks pretty bloody good from here, try stick ya finger under the skin and stick some garlic butter in
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A tip or two to improve your chicken.
Spatchcock or butterflied chicken is about the poorest way to cook a chicken. You cut the chicken open and in your case, put it on the grill skin side up so all the juices with cook out of the chicken as there is nothing to stop the juice from running out of the meat. The heat from the fire will bring all the juice from the meat to the surface and it will just run out of the meat.
Ok, so if you must do it this way, place the chicken on the cooking grate skin side DOWN! Use the wonderful skin to block all the moisture from running out of the chicken when the heat pulls the juice to the surface of the meat. Do not turn it over for any reason and complete your cook in this manner. Even when you take it off when done, be very careful to keep it skin side down while it cools to allow all the moisture on the surface to return to the meat.
Skin side down will usually result in better skin on your finished chicken especially if you are using a good chicken grilling temperature of at least 300 degrees measured at the surface of the cooking grid.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC00767.jpg)
I think you can see the puddles of juice on this butterflied chicken and this is constantly oozing out of your meat during your cook if you are cooking skin side up. Imagine, if you could keep all this wonderful flavor and moisture inside your finished chicken?
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Ive never spatchcocked. Try a beer can chicken. Put a half a beer in the butt and let the legs stabilize the bird upright. No need for any accessories. It will fit fine. I cook my birds much hotter but I guess it depends on what your after. Your chicken does look good.
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I spatchcock and never have dry birds. I cook them like you did but at a higher temp for crispy skin.
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Sorry to have wasted time with the beer can devices, personally. Spatchcock all the way - though i prefer to split the breast with some shears in one cut and done (aside from some additional minor trimming). Leave the spine in for flavor.
I have used beer and white wine and plain water in the beer can device and it takes for ever to come up to temp and 95% of it is still there after the cook. Not clear what value that it is actually adding. Sounds cool on paper. One thing that I have never tried but think will work would be to warm up the fluid before funneling it through the chicken's neck into the beer can reservoir.
Yup, skip the roti too. Have used them as well.
edit; spatchcock = same/similar results with less work, fewer contraptions and less cleaning.
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I’m with you GoAnywhereJeep I’ve read that beer can doesn’t really add any different flavor profile and can increase cook time. Spatchcock is also a fun word to say.
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I’m with you GoAnywhereJeep I’ve read that beer can doesn’t really add any different flavor profile and can increase cook time. Spatchcock is also a fun word to say.
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I’ll give spatchcock a try sometime. I think I’ve done it but it’s been so long I don’t remember what it was like.
With beer can chicken, I agree that I don’t think the liquid adds flavor but I do think it aids in the moistness of the bird. My beer can chickens are done in about an hour to hour and a half so unless your being timid with your grill, I don’t think it adds time. I dump a semi circle of a full lit weber chimney in the grill and half vent the bottom and top open. It runs hot and cooks a perfect chicken. I start with a half beer though. I think that’s key and I drink the other half so no waste. [emoji41]
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Lots of grate advice thus far. I’ll just add that I cook my chickens at 300-325*. I lightly coat chxns in olive oil, salt and black pepper. Place on grill skin up 1 hr then dip in olive oil and back on grill skin down for 1.5 hrs. Yields tender chxn and crispy skin. We serve with white sauce here in N. AL.
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Yup, skip the roti too. Have used them as well.
edit; spatchcock = same/similar results with less work, fewer contraptions and less cleaning.
But I just bought a roti lol[emoji848]
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Yup, skip the roti too. Have used them as well.
edit; spatchcock = same/similar results with less work, fewer contraptions and less cleaning.
But I just bought a roti lol[emoji848]
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I love the roti. It does a lot more than chicken too.
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I’m with you GoAnywhereJeep I’ve read that beer can doesn’t really add any different flavor profile and can increase cook time. Spatchcock is also a fun word to say.
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Hehe u said cock hehe
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Rottie rule
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[attachment deleted by admin]
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Yup, skip the roti too. Have used them as well.
edit; spatchcock = same/similar results with less work, fewer contraptions and less cleaning.
But I just bought a roti lol[emoji848]
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Rottie will be best investment uv made. [emoji106][emoji106]
Get a skewer kit a do ya pork on that
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Yup, skip the roti too. Have used them as well.
edit; spatchcock = same/similar results with less work, fewer contraptions and less cleaning.
But I just bought a roti lol[emoji848]
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Rottie will be best investment uv made. [emoji106][emoji106]
Get a skewer kit a do ya pork on that
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Yeah I was thinking it would really convenient to have something like that! Now I gotta search for one. Do they make something like this?
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Rotis are still fun, even though I am saying that you don't really *need* one. I have one for my 6 burner, stainless gasser. If I ever get a 26, It is definitely getting a CB roti just so I can mess around with it. Still, I rarely use the roti unless I simply just want to cook with it so then I look for any old reason. ;)
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I like spatchcock chicken. Do it at 325 and cook to temp so it doesn’t dry out. Make sure to get rub under the skin. A little injection in the breasts don’t hurt either.
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Yup, skip the roti too. Have used them as well.
edit; spatchcock = same/similar results with less work, fewer contraptions and less cleaning.
But I just bought a roti lol[emoji848]
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Rottie will be best investment uv made. [emoji106][emoji106]
Get a skewer kit a do ya pork on that
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Yeah I was thinking it would really convenient to have something like that! Now I gotta search for one. Do they make something like this?
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
[attachment deleted by admin]
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Back on topic , it’s a nice chook u cooked 🤙
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A tip or two to improve your chicken.
Spatchcock or butterflied chicken is about the poorest way to cook a chicken. You cut the chicken open and in your case, put it on the grill skin side up so all the juices with cook out of the chicken as there is nothing to stop the juice from running out of the meat. The heat from the fire will bring all the juice from the meat to the surface and it will just run out of the meat.
Ok, so if you must do it this way, place the chicken on the cooking grate skin side DOWN! Use the wonderful skin to block all the moisture from running out of the chicken when the heat pulls the juice to the surface of the meat. Do not turn it over for any reason and complete your cook in this manner. Even when you take it off when done, be very careful to keep it skin side down while it cools to allow all the moisture on the surface to return to the meat.
Skin side down will usually result in better skin on your finished chicken especially if you are using a good chicken grilling temperature of at least 300 degrees measured at the surface of the cooking grid.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC00767.jpg)
I think you can see the puddles of juice on this butterflied chicken and this is constantly oozing out of your meat during your cook if you are cooking skin side up. Imagine, if you could keep all this wonderful flavor and moisture inside your finished chicken?
Damn it that looks like a face hugger from aliens. Make sure I'm strapped if I spatchcock that way.
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Thank you for all of the great advice @mhiszem,@Fire Starter, @Old Dave, @HoosierKettle, @au4stree, @kettlebb, and @GoAnywhereJeep! Definitely have to try beer can chicken and spatchcocking a chicken breast-side down.
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Thank you for all of the great advice @mhiszem,@Fire Starter, @Old Dave, @HoosierKettle, @au4stree, @kettlebb, and @GoAnywhereJeep! Definitely have to try beer can chicken and spatchcocking a chicken breast-side down.
Yes, thanks to all who shared and to you too who shared your experience and asked. I'm learning vicariously through everyone here because I don't have enough to make all this food myself [emoji23]
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I prefer the rotissss....
(http://www.hhsbbq.com/dsp/04-05-14/chixspin6.jpg)