I brined a bird today and spatchcocked it tonight after taking it out
of the brine. I will now let the skin dry overnight in the fridge
uncovered, as I've been told. I'd like to smoke this chicken, and get
a crisp skin. I think I've got all my bases covered here. I'm
planning on cooking indirect with hickory for the smoke. I'm gonna
pull it off at 160 degrees in the breast. Any last minute
suggestions/tips for someone doing this for the first time?

Also. My father in law cracked me up today. I told him I was gonna
spatchcock and chicken and he said, "Oh yeah? I'm gonna bitchslap a
sirloin". Made me laugh anyway

wrote:
> I brined a bird today and spatchcocked it tonight after taking it out
> of the brine. I will now let the skin dry overnight in the fridge
> uncovered, as I've been told. I'd like to smoke this chicken, and get
> a crisp skin. I think I've got all my bases covered here. I'm
> planning on cooking indirect with hickory for the smoke. I'm gonna
> pull it off at 160 degrees in the breast. Any last minute
> suggestions/tips for someone doing this for the first time?
>
> Also. My father in law cracked me up today. I told him I was gonna
> spatchcock and chicken and he said, "Oh yeah? I'm gonna bitchslap a
> sirloin". Made me laugh anyway

Steven, the skin won't be crisp unless you finish it at high heat, best
done by turning it skin side down over direct heat before you remove it
from your grill.

Bitchslappin a sirloin. You must have a cool father in law.

Pierre

Ok I'll do that. I thought thats why I was drying the skin in the
fridge after the brine though?

wrote:

> Ok I'll do that. I thought thats why I was drying the skin in the
> fridge after the brine though?

Please quote per the usual netiquette that's been part of newsgroups
for decades. See information below.


I did a chicken last night. With these butterflied chickens, I like to
work a seasoning paste in under the skin. This consisted of four medium
cloves of garlic (finely minced), two teaspoons ground black pepper, a
teaspoon of oregano, two teaspoons of Chimayo chile flakes (recipe
orginally called for red pepper flakes), and 1/4 cup of olive oil. This
is heated to the sizzling point then cooled.

You then work your fingers under the skin of the breast and legs and
smear this around underneath.

A single chicken like this I just cook on the big Weber kettle with the
charcoal baskets. It's easier to get the high heat necessary for crisp
skin. It goes fast enough (something like an hour) that a 3/4 chimney
of lump was sufficient.



Brian

--
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> Please quote per the usual netiquette that's been part of newsgroups
> for decades. See information below.
>
> Please quote enough of the previous message for context. To do so from
> Google, click "show options" and use the Reply shown in the expanded
> header.

Will do that from now on.

Thanks for the response too.

wrote:

> > Please quote per the usual netiquette that's been part of newsgroups
> > for decades. See information below.
> >
> > Please quote enough of the previous message for context. To do so
> > from Google, click "show options" and use the Reply shown in the
> > expanded header.
>
> Will do that from now on.

Thanks, it's much appreciated.

> Thanks for the response too.

You're welcome. There's a number of similar pastes that you can use
under the skin, if that one didn't sound appealing, use your
imagination.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Harry Demidavicius wrote:
> On 4 Mar 2006 21:14:40 -0800, wrote:
>
>> I brined a bird today and spatchcocked it tonight after taking it out
>> of the brine. I will now let the skin dry overnight in the fridge
>> uncovered, as I've been told. I'd like to smoke this chicken, and get
>> a crisp skin. I think I've got all my bases covered here. I'm
>> planning on cooking indirect with hickory for the smoke. I'm gonna
>> pull it off at 160 degrees in the breast. Any last minute
>> suggestions/tips for someone doing this for the first time?
>>
>> Also. My father in law cracked me up today. I told him I was gonna
>> spatchcock and chicken and he said, "Oh yeah? I'm gonna bitchslap a
>> sirloin". Made me laugh anyway
>
> I don't bother anymore with the brining etc. when spatching dead
> birds.

Just how successful have you been spatchcocking live birds?

> I grill them [350F] and start them skin side towards the flame for the
> 1st 10 minutes & then flip. A 4 lb bird may go to 40 minutes from the
> get-go.

I always do them skin side up and I don't bother with a 4 lb bird. I
just put an 8 lb spatchcocked chicken on my K7. It will probably take
about 1 1/4 hours.

> I prep the bird by scoring the 'inside' [it's the same film as in
> ribs], and applying my seasoning there. I then paint it all with all
> with EVOO & apply S, P & garlic to the 'outside'. I get crisp skin,
> moist meat, good flavour. [The usual rules apply - rest it etc].

Yeah, what he said.

Matthew

--
What if you arrived at the fountain of youth, only to find dead toddlers
floating in the pond? -- John O on AFB