Didn’t have the cage for the spatchcock yet but combined the default forks and the 4-skewer attachment to secure the spatchcocked chicken open for the cook.
Really nice quality chicken from the butcher. All-the-herbs-in-the-fridge marinade (Parsley, coriander, mint, rosemary, spring onions, garlic, garlic granules, fresh ginger, bay leaf, veg bouillon, black garlic salt, smoked salt, salt, mixed peppercorns, lemon zest, lemon juice, rapeseed oil, olive oil, water).
Marinaded and left uncovered in the fridge for a few hours.
80% of a full large chimneys worth of briquettes. Split into baskets either side for indirect cooking.
Basted with home made stock in the last 10 mins.
Tomato and onions in the drop tray, which I left in the residule heat after the cook with all the vents closed.
Used the Meater and aimed for 74°. Ended up about 1:25hrs. To be honest, I think it could have come off a few mins earlier, even though it was still very juicy! So much so, that when I took the forks out, the leg literally just fell off with it!
Really pleased with the result. The cage has arrived now so I’ll definitely be doing a lot more of these over the summer!
by I-PsychedelicGecko-I
4 Comments
I should call her.
Can you link that rotisserie?
I thought spatchcock isn’t really meant for rotisserie? Its advantages are when on a grill smoking. I would think rotisserie you want it whole to absorb more since you are cooking evenly. Looks great though!
This is so unnecessary lol.
Still fun.