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Author Topic: Spatchcocked Chicken  (Read 4367 times)
Kmatt
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« on: August 05, 2015, 06:16:17 PM »

I bought a whole chicken today to spatchcock later in the week.  What is the best method? Direct or indirect at 400?  Breast down or up or possibly both?  So many options....
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billsfan
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Charlotte, NC


« Reply #1 on: August 05, 2015, 07:30:33 PM »

Let the debate begin.

I spatchcock, season and put it on a rack in the fridge for 4 to 6 hours.

Then I do it with a diffuser skin side up at 375 - 400 and sometimes glaze or not
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Dan
Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #2 on: August 06, 2015, 03:10:16 AM »

I go direct at 375 meat down for 20, skin down for 20, meat down for 20 then finish skin down with whatever sauce or just rub, off at 170 internal thigh 165 or so breast
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Hunt - Fish - Kegvection Grilling
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« Reply #3 on: August 06, 2015, 07:12:05 AM »

Bills, Skins, post a pic of a spatch cook so we can see how each looks! I need to do one of these soon. I have 2 birds in the freezer, I think one will be smoked and the other spatched Wink
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billsfan
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Charlotte, NC


« Reply #4 on: August 06, 2015, 08:00:53 AM »

A couple samples







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Dan
Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #5 on: August 06, 2015, 08:08:46 AM »



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Hunt - Fish - Kegvection Grilling
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« Reply #6 on: August 06, 2015, 09:16:58 AM »

Both of you win!! Wow, now I KNOW I need to spatch some chix soon Tongue
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billsfan
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Posts: 5984


Charlotte, NC


« Reply #7 on: August 06, 2015, 09:31:42 AM »

The chickens I did at KF 14 were spatched

I haven't done beer butt chicken in a long time. It's easier spatchcocked and the dark an white meat get done at the same time
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Dan
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