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Spatchcock Chicken and Potatoes on the grill
Posted on 10/8/12 at 12:24 pm
Posted on 10/8/12 at 12:24 pm
Tried something new (at least to me) this weekend. Spatchcock chicken on the grill with potatoes.
Spatchcock chicken is just cutting out the backbone and laying it flat...butterflied bone down.
Then I took some regular Russett potatoes and cubed them and tossed with olive oil, salt and pepper.
My setup is a Big Green Egg. I used the platesetter and put the pan of potatoes on top of it. Then I put down the grate and laid the chicken directly over the potatoes.
Freaking awesome. The potatoes sucked in all of the drippings and gave it an incredible flavor. Because of my setup, I couldn't stir or move the potatoes while cooking. So the bottoms burned a bit. I actually liked the contrast of the burn/char with the softer pieces but many won't.
Next time I'll use a grid extender to raise the chicken up and still have access to the pan of potatoes. That will also allow me to toss in some onion, pepper and mushrooms that don't need to cook for an hour or so.
I tried this once by sitting a whole chicken up beer can style in a pan with potatoes. Those potatoes right around the chicken were good, but I couldn't get coverage to the rest of the pan.
Whatever your setup, I highly recommend trying something like this!
Spatchcock chicken is just cutting out the backbone and laying it flat...butterflied bone down.
Then I took some regular Russett potatoes and cubed them and tossed with olive oil, salt and pepper.
My setup is a Big Green Egg. I used the platesetter and put the pan of potatoes on top of it. Then I put down the grate and laid the chicken directly over the potatoes.
Freaking awesome. The potatoes sucked in all of the drippings and gave it an incredible flavor. Because of my setup, I couldn't stir or move the potatoes while cooking. So the bottoms burned a bit. I actually liked the contrast of the burn/char with the softer pieces but many won't.
Next time I'll use a grid extender to raise the chicken up and still have access to the pan of potatoes. That will also allow me to toss in some onion, pepper and mushrooms that don't need to cook for an hour or so.
I tried this once by sitting a whole chicken up beer can style in a pan with potatoes. Those potatoes right around the chicken were good, but I couldn't get coverage to the rest of the pan.
Whatever your setup, I highly recommend trying something like this!
4
Posted on 10/8/12 at 12:40 pm to Dave Worth
quote:
Spatchcock
Sounds like a bad medical condition!
Posted on 10/8/12 at 3:05 pm to Dave Worth
Did it with my thighs a few weeks ago that i smoked in a pan with butter like I saw on a BBQ competition. Since I was putting butter and olive oil in pan, I threw in my spuds, onions, peppers, shrooms and baby carrots. Added rosemary and garlic also. Ended up tranferring to a grill basket at end to brown up a bit. Good stuff.
I saw some guys doing that method on the tube also. Did you inject the breast to keep it moist?
I saw some guys doing that method on the tube also. Did you inject the breast to keep it moist?
Posted on 10/8/12 at 3:14 pm to Capt ST
quote:
Did you inject the breast to keep it moist?
No, but that hasn't been a problem on the BGE. I'm actually finding it's by far the most moist chicken I've ever had just grilled.
On my old grill (gas grill) it would have helped a lot.
Posted on 10/8/12 at 3:18 pm to Dave Worth
quote:
No, but that hasn't been a problem on the BGE.
Haven't had the chance to cook on a BGE. I good friend has one and he's telling me basically the same thing.
Posted on 10/8/12 at 3:42 pm to Dave Worth
try putting a cast iron trivet under your tater pan. Or I went to lowes and got come large nuts that go on bolts. I place them under my drip pan when smoking. it keeps the drippings from burning. That would help as well.
Posted on 10/8/12 at 5:23 pm to Oyster
quote:
try putting a cast iron trivet under your tater pan. Or I went to lowes and got come large nuts that go on bolts. I place them under my drip pan when smoking. it keeps the drippings from burning. That would help as well.
Good idea! I still want to have a grid extender so I can easily add other veggies later without removing the fire hot grate with food on it.
As to the BGE/Ceramic cooker...I was skeptical when I bought it but not anymore. I know it can be controversial on this board, but I don't plan to go to another grill unless there's a new invention.
My understanding is that the ceramic plays a key role in moisture retention. I believe it creates a tight seal which restricts air flow found in other grills. As heat is lost in a metal or aluminum grill, air is sucked in to replace the lost heat. The constant recirculation of the heat is what causes moisture loss in food.
I do know I way overcooked some ribs by not paying attention. While I would never serve these to people, they weren't bad either. A bit drier than I wanted, but still better than a sandwich!
Posted on 10/8/12 at 9:38 pm to Dave Worth
Ill cook anything i can on the egg.. made chili on it tonight..
Posted on 10/8/12 at 9:45 pm to Dave Worth
I do chicken this way on the BGE all the time but do not use the place setter and do it direct. The chicken cooks in about 45 minutes and comes out great but no drip pan hence no potatoes.
I might give this a try. Sound great.
I might give this a try. Sound great.
Posted on 10/9/12 at 10:20 pm to Dave Worth
I tried your recipe last night on my primo. I used a trivet under the potatoes. They came out incredible good. The trivet worked well. I think the extra heat on the potatoes by keeping them on top of the heat deflector helps them get done the same time as the chicken. I sorta think if you move the potatoes up on the bottom grill and the chicken on the top rack the potatoes would take a lot longer to cook.
If you like grilling veggies get a grill pan from William Sonoma and try grilling them over the coals. I've made some great grill stir fries with it.
If you like grilling veggies get a grill pan from William Sonoma and try grilling them over the coals. I've made some great grill stir fries with it.
Posted on 10/10/12 at 10:41 am to Oyster
Glad you liked it.
I love grilled vegetables. I usually stick to bigger pieces that won't fall through the grates, but the stir fry sounds good. I'll have to try that next.
I love grilled vegetables. I usually stick to bigger pieces that won't fall through the grates, but the stir fry sounds good. I'll have to try that next.
Posted on 10/10/12 at 12:17 pm to Dave Worth
Say Dave, I'm a new BGE user and I'm having a little trouble regulating the temperature.
I put two chickens on the grill without the place setter and the grill got too hot. The end result was ok but it overcooked a bit.
I filled the firebox and opened the bottom and top vent completely. After the fire was established, I closed the bottom about 1/2 to 2/3 of the way shut, and the top vent about the same. I was able to keep the temp about 350 most of the time, but when I opened it to flip the chicken, the grill got too hot and charred the bird a bit.
Maybe I need to close the bottom door more, and be quicker with my flipping. Do you find the top vent has anything to do with the cooking temp? Or just smoke control?
Any suggestions appreciated.
Thanks
I put two chickens on the grill without the place setter and the grill got too hot. The end result was ok but it overcooked a bit.
I filled the firebox and opened the bottom and top vent completely. After the fire was established, I closed the bottom about 1/2 to 2/3 of the way shut, and the top vent about the same. I was able to keep the temp about 350 most of the time, but when I opened it to flip the chicken, the grill got too hot and charred the bird a bit.
Maybe I need to close the bottom door more, and be quicker with my flipping. Do you find the top vent has anything to do with the cooking temp? Or just smoke control?
Any suggestions appreciated.
Thanks
Posted on 10/10/12 at 1:03 pm to tigeryat
I rarely have the bottom vent open 1/2 way. Only if i'm cooking above 400. The top vent has just as much to do with temp as the bottom. If i'm cooking 400 or lower I use the daisy wheel. The bottom vent is better for large adjustments in temp and the top vent for smaller. If I need to reduce temp 10 degrees I'll play with the daisy wheel. If I need to reduce temp 50 degrees i'll just close the bottom bent a little.
It will take a minute to learn the temp control but once you do you are good to go.
It will take a minute to learn the temp control but once you do you are good to go.
This post was edited on 10/10/12 at 1:05 pm
Posted on 10/10/12 at 1:12 pm to gmrkr5
thanks
I think I had the top vent too open. I was concerned the food may get too smokey, but it got too hot.
Do you use the plate setter? If so, does it affect the vent settings or cooking times?
I think I had the top vent too open. I was concerned the food may get too smokey, but it got too hot.
Do you use the plate setter? If so, does it affect the vent settings or cooking times?
Posted on 10/10/12 at 2:06 pm to tigeryat
quote:
thanks
I think I had the top vent too open. I was concerned the food may get too smokey, but it got too hot.
Do you use the plate setter? If so, does it affect the vent settings or cooking times?
The top vent doesnt really have anything to do with smoke.
I use the platesetter for different things. If indirect cooking, I use platesetter, normal grilling no. May take a little longer to get to temp with the platesetter in but it shouldnt affect vent settings.
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