Spatchcock Chicken 101 | Chef Eric Recipe
ฝัง
- เผยแพร่เมื่อ 16 เม.ย. 2021
- Spatchcock chicken was my first cook on a Kamado Joe. The simplicity of the method combined with the fantastic outcome is what sold me on ceramic cooking!
It is my humble opinion that this should be your first cook when approaching low and slow cookery and it would not surprise me if it became one of your top 5 favorite recipes for the rest of your life!
Simple things done perfectly win every time, enjoy!
Chef Eric Gephart
Spatchcock Chicken
1 Each Whole Chicken
3 Tablespoons Lane’s BBQ Brisket Rub
½ Bunch Thyme, Fresh
¼ Pound Butter, Unsalted (sliced into squares)
Method:
1. Stabilize your grill at 350F and set up for an indirect cook.
2. Spatchcock the chicken, use the method in the video to cut out the backbone or use kitchen shears to cut it out if you are more conferrable. Crack the keel (breast) bone and press down on the breast meat to ensure the bird is flattened.
3. Using your fingers, create a pocket between the breast meat and the skin of the chicken. Tuck in a few slices of butter and fresh thyme under the skin. Next, sneak some seasoning under the skin and then season both sides of the bird with the brisket seasoning.
4. Place the chicken on the indirect grill and roast for roughly an hour and 15 minutes. Begin taking internal temperatures and add more cooking time as needed. Look for a breast temperature of 160F and a leg and thigh temp of 170 - 175F.
5. Once the target temperatures are reached, transfer the chicken to a cutting board and allow it to rest for 10 minutes. Carryover cooking will bring the internal temp up another 5 degrees or so, reaching the 165F we are looking for in the breast meat.
6. Slice the chicken as seen in the video or use your preferred method and enjoy!
Where to Buy:
Lane's BBQ Brisket Rub: lanesbbq.com/collections/rubs...
#kamadojoe #spatchcockchicken #chickenrecipes
Visit our Website: www.kamadojoe.com
Visit us on Facebook: / kamadojoe
Visit us on Instagram: / kamadojoe
Visit us on Twitter: / kamadojoe - แนวปฏิบัติและการใช้ชีวิต
Eric is one of my favorites. His attitude and personality seem to come out through these videos. Gotta love "something simple done perfectly!"
Just got my Big Joe 2 days ago...can't wait to do this recipe sometime this week. Thanks for the info and for making it look fun.
I’ve watched a bunch of videos about how to spatchcock but I don’t think I really learned until I watched this video. Both cooks came out perfectly on my Joe Jr. Thanks for the excellent videos Eric!
This was perfect! It was our first Kamado Joe cook and we followed this recipe and it came out simply perfect! the meat was so tender and juice and melted in our mouths! Thank you so much!
I revisit this cook every year and learn something new around the fundamentals each time. My favorite way to do turkey’s too….looking at your Thanksgiving!
I never get tired of your chicken cooks..good look chef
Cheers Gil!
Happy Grilling ⚡
Absolutely! Great detail on a-z. Nice. Just got my KJ Big Joe. Cannot wait to do everything I can. Keep up the great work. Thanks
Keep us posted 🔥🥂
Chef Eric you are awesome. I think you do a great job explaining what to do and look for. I have been cooking on my KJ for about 9 months and have greatly improved my bbq from watching you Eric.
Thank you Eric, keep up the great content.
I just followed this video and must say that it came out pretty, pretty, pretty good!!!
Always love your cooks!
Cheers Jim🥂
This is my cool for today! Thanks Chef Eric for making this simple yet great. Always my go to guy for how to cook anything.
I am doing this tonight! Thanks Eric!
Great job Chef Eric!
I picked up up a Classic 111 a couple of days ago and this was my first cook, turned out great! Thanks for the awesome videos 👏👊🤙
Awesome 🔥🥂
Looks delicious and love doing spatchcock chicken!
My fav!
Looks awesome. Just did my first Two chickens on my Kamodo Joe and they came out awesome thanks for the tips and recipes
Fantastic 🤙🏾🔥🥂
This was a great 101, chef. Did my first spatchcock on my Kamado thanks to this video. I especially like your preparation info as well as how to cut the bird up after the cook. Mine cook couldn't have turned out better. Will definitely add this cook / recipe to the arsenal. Cheers and thanks!
Fantastic 🔥🤙🏾
Tonight’s dinner. Can’t wait!
Thanks Eric, love your videos! Cutting the chicken always became a bit messy before, but not today thanks to your instructions. My chicken was overcooked within the hour though. The breast was over 200 F first time I checked so I’ll try to stabilize a little under 350 F next time.
You have outstanding professional culinary skills for cooking on a Kamado Joe, but it's also nice to see you incorporate some basic recipes for those that are learning the different techniques to do some outstanding cooks. This recipe was pretty straight forward that also resulted in excellent results. Your presentation was fantastic! Keep the recipes coming!
Cheers Joe🥂
Thanks for doing these Chef Eric. I’ve always been a fan. I used to come to your in-person sessions in Raleigh years ago. Really sad that you guys are not in Raleigh any longer. My first 3 Kamado cooks: Pigs in a Blanket, Blueberry Cobbler, Pizza. Then moved to the meats. Best Wishes pal.
Great looking bird.
Hey Chef, Chef Bill here from NJ: Great job again, as always! Love your knife skills but I use pruning shears when I remove the back bone. I teach students to use the shears because I feel beginners tend not to have the best knife skills to start. Especially as one of the first cooks. Could be alittle intimidating; however it was probably in my top 5 also. I did hamburgers as my first fast and furious cook and a brisket flat as my first low and slow. Then came the beer can chicken and the spatchcock. Love love your work brother. Peace and be safe my friend.
Spot on job Chef!!!
Cheers brother 🤙🏾
This is how I do mine every time. I mainly use just salt and pepper, let it dry brine in the fridge for 4-6 hours then cook as you did. Perfect darn chicken every time, and I’m not even that big on chicken.
Leftovers make out of this world chicken salad.
Great looking chicken, my friend.
🥂🔥🤙🏾
When I get mine, my Top 3 will be spatchcock chicken, Brisket and Ribs!
Joel - That is one delicious plan! Keep us posted and let me know if I can be a resource🤙🏾
Chef Eric
Amazing. Great work as usual. I can't have a top 3. Too many great options on the Joe.
My favorite order for first/best cooks.
Pulled pork (gotta try the bombs one day)
Spatchcock
Baby backs
Smash burgers
Pizza
Great list 🎯
Looks delicious. Will make this. Use the best chicken you can get.
Great video again chef E. So simple so tastefull..
Enjoyed your relaxing presentation.
Kr
Roland
Cheers Ronald! Thanks heaps for watching and leaving a comment🤙🏾
All the best
Chef Eric 🤙🏾
Slathered in some alabama bbq sauce . One heck of a meal!
My first three cooks? Let’s make it four. In addition to the spatchcock chicken, I would add St. Louis spareribs, steak (ribeye or New York strip), and finally a good hamburger. After all this, let’s go on to a Texas style brisket. Thanks for the excellent video on spatchcock chicken. I go back to it over and over again.
MMmm. I'm a beef guy. Period. My wife though, well that's something else and I'll secretly admit that a WELL cooked chicken isn't that bad at all. A juicy and flavorful one that is but those well done ropey chicken breasts...shudder.
I'm going to do this - butter under the skin....mmmm butter.......okay I'll do a variation on the rub because I don't have any Lanes on hand but SPOG and maybe a bit of paprika and a little sage maybe....sage goes with chicken. I'm going to do it. But later. We're getting a spring snow storm today so today is meatloaf.
Grill on Eric. Grill on.
p.s.
Love your vids, the presentation, camera work and final products are inspiring!
Awesome, keep us posted my friend.
Have you tried that pulled tri-tip method yet?🔥🎯🔥
Chef E
So I just finished my 4th cook on my kamado big joe III which were, (1) brisket done hit and fast at 270, (2) reverse seared rib-eye steaks, (3) St Louis ribs done hot and fast at 270 and (4) over the top chili. I think I'll try this chicken for my 5th cook but also want to try your cranberry glazed pork chips soon as well. I'm just gaining confidence to start trying to replicate several of your cook's and hope they come out half as good as yours look. Thanks for the inspiration and I look forward to seeing more of your cooks.
Thanks heaps Steve, that is quite the culinary resume already 🎯🔥⚡
Let me know if I can ever be a resource to you.
Happy Grilling
Chef Eric
This will be my first cook on my new Classic. Also, the noisy birds behind you were Sandhill Cranes. They’re pretty special birds.
I'm about to try this out
Resulted in a bit of a crusty skinned bird. My fault i couldn't get it to stay at 350° it was more around 375° . But still was juicy and tender within
In St. Louis, pork steaks are a must! Thick cut, smoked, light char, then back indirect for saucing. Maybe a pork loin roast? I find myself getting beyond the briskets, ribs, and pulled pork. There’s just so much more to this pit than just a smoker.
Absolutely 💯 amd pork loin coming up. Thanks for watching and leaving a comment. Happy grilling! Chef Eric
Interesting. I've always done my spatchcock direct heat and had it work out well.
I love cooking them direct as well. I think for a first cook, most would want to go indirect just for the added protection. The direct heat is great once you have mastered temp control. Thanks heaps for watching and commenting🤙🏾
Cheers Chef Eric
Hi Chef Eric , thank you for the amazing looking recipe! I had a question: Is there a reason you did not use the SloRoller? Should or could we and how would it affect this recipe? Thank you!
I chuckle at 6:00 every time. "Camacho" 🤣🤣
Lekker man echt super
🤙🏾⚡🤙🏾
Ribs and pork butt would be the next 2. Learn your smoker and heat, then brisket or beef plate ribs. Great video!
Absolutely 💯 Ryan, spot on🤙🏾
Chef E
This was one of my first 5 cooks with my Kamado joe, I had a whole chicken left from my 2 pack from Costco. So I tried spatchcocking it and throwing it on the grill. My wife and I wanted to make it 2 meals, but the chicken was so good we finished it in one meal. If you ask my other 2 dishes would be kababs, and brisket, Though a steak can sub in for the kabas. Brisket is really easy if cooked slow and low, you can just get a flat or point if you have limited number of people eating. The reason for these choices are just to get used to how to control the grill temp. Brisket, low temp, chicken medium 350, and kababs high heat, but a steak can sit in for that.
Great points Douglas! Thanks heaps for watching and for your comments. Happy grilling. Chef Eric 🤙🏾
Really Good!! It is the next on the Grill!
Greetings from saxony!! Germany!!
Can you make a flat Iron Steak??? Thank you!
Greetings Andre! Flat iron steak!!! Absolutely 💯.
Happy Grilling
Chef E
Those Sandhill cranes behind you are delicious lol. They're called the "ribeye of the sky"
😬
Amazing! Especially how crispy the skin sounds. Gonna try to do this over auto-kamado.
What knife is that!?
Chef Eric makes me want to go to culinary school.
🤣 If you do go, check out CIA (Culinary Institute of America) I ran a Culinary school in NC for years, pretty special time and place! Thanks for watching. Chef Eric
nice
Very informative and well done, Eric. I've done a number of spatchcock chickens on my Egg but never added butter of anything under the skin. Great tips on the slicing. I got rid of the Egg and will receive my KJ Classic II today. Plan to do this chicken tomorrow as my first KJ cook. Thanks, Tom
Thanks for the video. What is that knife please, its awesome!
👍😍
🔥🤙🏾🔥
Chef Eric I love love love your work! What's your thoughts on removing the breast and rib bones before cooking? For me it makes for easier slicing when finished. Thanks bud!
I season the butter and then slide the butter under the skin. Helps get the seasoning under there.
Well done again Eric, please tell me what knife you used.
Shun🥂🤙🏾
My favorite way to cook chicken on my kamado, Works the same when hung on hooks inf on my drum smoker. Your board presentation is a work of art.
This one got a bit sloppy on the board but I do love this style serving. Never cooked in a vertical drum. Thanks heaps for watching and commenting 🤙🏾
Chef Eric
Hi Chef, any reason why you did not use the Sloroller insteas of the deflector plates?
Just want to know if there is any difference between the two indirect methods.
Thank you
Great question Jaafar. The grill I am using in this video is the Classic II and I did not have the retro fit sloRoller.
I prefer the sole roller to the deflector shields when I am incorporating smoke in the recipe. I imagine the improved air flow of the slow roller would give the chicken skin a better texture. That being said, I get fantastic results with the deflector shields.
All the best
Chef Eric 🤙🏾
The only problem with this video is the level of cross contamination, that whole stick of butter, that entire seasoning bottle are covered in chicken
Just finished lunch. Leftover spatchcock chicken on my kamado joe!! I do a dry brine over night so delicious.
How often do you do a high temp burn to clean your deflector plates?
I personally do a brief high temp burn after any low-and-slow cooks by simply opening up the vents for like 15 min after the meat is off and letting it get up to like 450 before closing things off. Other than that I do a deep, high temp clean every 6 months. It has worked pretty well for me so far
@@Poomastafatz ya I do high temp every couple months. That build up gets on those plates and any time I use them for higher temp cooks I get that bad smoke. Considering getting 2 more deflectors for just high temp cook (pizza) etc. seems like any time we are in the mood to do pizza my deflectors are dirty and needs a high temp clean. But I’ll have to try that short clean for 15 min after every low n slow to maintain longer . Thanks! 👍🏼
@@frankarmitage776 Get a drip pan or cover the deflector plates with aluminum foil? I do one of those with no issue.
@@Poomastafatz love it, great example of best practices here! Chef E
Frank, I burn them off after a low and slow. I have never used a drip pan. Avoid scraping while they are hot as the are more brittle at that state.
Dry brine is a great method for that crispy skin!
Happy Grilling! Chef E 🤙🏾
Simple things done perfectly DO WIN EVERYTIME.
Would dry brining the night before be beneficial?
Would this also work with the smoker accessory instead of the ceramic plates?
With the Slo-Roller, yes, but not recommended because the Slo-Roller is for low and slow (225*-275*). You need to be able to hit that 325*-350* mark to crisp the skin, and the ceramic deflector plate is better suited for the higher temp.
Like the recipe but just wondering if change gloves when handling chicken and then butter and rub? Thanks
You could cut up the butter before you start seasoning, use one hand to season, and hold the raw chicken in the other. If you don't want to contaminate your rub bottle change your gloves after touching raw meat.
Is there a reason for choosing the deflector plates over the slo roller?
This is the classic II, I did not have the retro fit on hand.
Slow roller, I use when imparting smoke
What state are you in my mother inlaw lives in weeki watchii Florida and they have the same Sandhill cranes
Awesome, we shot these videos in Clear Water, Fl.
Just did this last night and the meat of the bird came out perfectly. I was disappointed the skin didn’t turn out as crisp as yours. Temps were spot on the entire cook. What can I do to improve a crispier skin?
Mix a tiny bit of baking powder into rub...really does the trick! Works great with wings.
What knife is Chef Eric using to spatchcock that bird?
So, how long did it cook for?
Long enough to reach temp 🤣
Where do you get your black gloves
How many spatchcocked chickens can you fit on the Classic Joe?
Ah spatchcock
Fantastic method! Any problems with pulling all of the meat? I'm serving for a big group, so pulling it might be better. If I do pull it, any tips?
Do a turkey instead 🤙🏾
How much did that chicken weigh chef? It looks pretty big and I think weight would alter cooking time wouldn't it? I want to cook two 5 lb birds tomorrow.
This was probably a 4 pound bird.
Cutting out the backbone and flattening it sort of evens out the time between a 4 or 5 pound bird.
With a lower temp. you could even go directly with this method.
Hope your birds turned out great 👍🏽
@@ChefEricGephart Thanks chef, I used a Meater and the birds cooked perfectly. I used an insta-read thermometer to verify 160 and 170 degrees for white and dark meat. The Meater performed perfectly with accurate both ambient and meat temps. You’re right, the cook took just over and hour regardless of the weight difference.
The birds were juicy and delicious, thanks again chef for this great and simple cook.
Chef - As Always great cook. Can it hurt your plates placing them on the coals like that. Thermal shock could occure...? I thought it was best to have them in the grill as it heated up... Educate me please.
I would like you to do a couple of charcoal management videos showing off your Eagle Scout training - (Less is More)!!!
Miss working with you...!
Rodney
Hey Rodney - hope all is well!
I like to have max airflow to get the grill to temp quick. I am sure it the fire was rip roaring and it was frigid outside you would have to worry about the shield but don't over think it.
Get the grill hot, and exactly where you want it the place the plates in.
Working on some fun charcoal management videos🤙🏾
What temp did you cook at
350*F
Eric at the beginning: ‘Top 5 recipes...’
Eric in the middle: ‘Top 3 recipes...’
Me at the end: 🚙 Costco 🔥💨
🤣Keep me posted on your results 🔥
Happy Grilling
Cheers Eric 🥂
Should I bring it first?
You can brine, I do not
Did you brine this bird first?
I seasoned it pretty heavily but did not give it time to dry brine. Hope all is well Chef🤙🏾
Brine....
Chicken back is one of those poor people’s cuts (like oxtail used to be), it’s the best meat on the bird! Please for the love of all that is good, do not “discard” it!
Why do people touch everything without washing their hands?
Sorry but chef should work on his cutting technique. Nice knife but hands need work.
Thanks heaps for watching and for the critique 🤙🏾 Happy Grilling
Chef Eric
@@ChefEricGephart Hello Chef. I would be interested is exactly what knife you are using in this video. Need to update my knife collection. Thanks for considering to let me know the knife and brand.
@@billysmith2109 Shun Blue Kiritsuke Knife
My first three cooks? Let’s make it four. In addition to the spatchcock chicken, I would add St. Louis spareribs, steak (ribeye or New York strip), and finally a good hamburger. After all this, let’s go on to a Texas style brisket. Thanks for the excellent video on spatchcock chicken. I go back to it over and over again.