Bull Spatchcock chicken
- Thread starter SafetyDan
- Start date
Looking real good @SafetyDan. What seasoning did you use?
- Messages
- 84
- Grill(s) owned
- Bull
- RT-680
Olivie Oil (I brought back from Italy) , Salt, Garlic, Pepper, Pepperonccini (Italian Ground Peppers)
What temp and how long did you cook it?
- Messages
- 84
- Grill(s) owned
- Bull
- RT-680
325 for 40 Minutes temps on Thigh 170 - Brest 167 (taken with Mk4). Skin did not crisp up, but very juicy. Next one will be 400.
I did 2 chickens yesterday ...spatchcocked for 90 min.....the meat was wonderful but the skin was not crisp at all. I am beginning to think that there is no such thing as crispy skin on a smoker... ☹
- Messages
- 84
- Grill(s) owned
- Bull
- RT-680
I am going to use 450 on the next cook and my IGrill 2 to monitor temps. That is what is used for over cooks.
At 450 whats the point since there is no smoke at that temp? I can put it in my oven and get very crispy skin in that case. I keep thinking I am doing something wrong but not I am just not so sure!!!
- Messages
- 84
- Grill(s) owned
- Bull
- RT-680
Slow and low at first for smoke flavor then high and fast to elimiate skin fat. The only other option is to cook on grill gates skin down.....
I thought about trying that....flipping the grill grates over to the smooth side facing up and trying that....Just a thought! Wheres Myron Mixon when you need him...LOL
dsandersus
Well-known member
@NU2SMOKE Didn't you pick up a smoke tube or was that @Buckeye smoker ? I'm thinking cook at 400 and toss in a smoker tube - best of both worlds. Or better yet, toss some wood chips on the deflector and crank that sucker up. Guessing at 400, it should cook pretty quickly with smoke added and crisp up that skin.
The above is what I'm going to try on my next SpC-Chicken.
The above is what I'm going to try on my next SpC-Chicken.
Buckeye smoker
Well-known member
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- 1,382
- Grill(s) owned
- Bull
I've have one and love it... I alternate chips and pellets inside of it.
- Messages
- 84
- Grill(s) owned
- Bull
- RT-680
NU2 - let the Spatchcock cook off begin. I have two amazin' smoke tubes 1- 12" & 1 - 6". I did not use them But that is a great idea. I will do chicken again next week - this week we are moving on to Plank Salmon and Octopus.
Im down....Ill do anything to get better results ....of course you do know....YOUR GOING DOWN!!!
- Messages
- 84
- Grill(s) owned
- Bull
- RT-680
Im down....Ill do anything to get better results ....of course you do know....YOUR GOING DOWN!!!
What branch did you serve in? I served 20 in the Navy then another 20 in the Civil Service in support of the Navy & Marine Corps.
Army Proud sir ....Panama 89-91
- Messages
- 84
- Grill(s) owned
- Bull
- RT-680
Looks like yet another Navy beats Army scenario.... Bring it.... THANKS for your service!
Navy 1976-1999. Navy/Marine Corps Civil service 1999-2019.
dsandersus
Well-known member
I have good ideas from time to time.. Just ask @NU2SMOKE as he loves my "smoother Ragu over everything" idea.
Thank you for you incredible career SIR!
Too bad Navy Guys make lousy cooks gonna have to sink your battleship sir!!
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