Doing spatchcock chicken tonight on the Q. Anyone else use a brick to weight it down?
- Thread starter Marg CDN
- Start date
georgiarose
Well-known member
I just put it on the grill as is. Is there an advantage to weighting it down?
I always weight mine with a foil wrapped brick-preferably pre-heated. I use a heavy black
iron skillet on the stove and it makes every bit of the skin contact the surface and come out really crisp and brown. firms up the flesh also. Not sure there's any advantage to weighting on a grill as there is not a solid flat surface. I'm not into outdoor cooking myself.
iron skillet on the stove and it makes every bit of the skin contact the surface and come out really crisp and brown. firms up the flesh also. Not sure there's any advantage to weighting on a grill as there is not a solid flat surface. I'm not into outdoor cooking myself.
Do you flip it partwya though cooking? I would think so but some 'directions' say not
to do so.
I think the bricks on the grill just hold it all down so that it cooks as evenly as possible. I started it cooking inside down and then flipped it after a half hour, weighting both ways..
The BBQ flavour is one advantage, the other is that someone else gets to watch it instead of me.
This one turned out better than any I've done previously.
to do so.
I think the bricks on the grill just hold it all down so that it cooks as evenly as possible. I started it cooking inside down and then flipped it after a half hour, weighting both ways..
The BBQ flavour is one advantage, the other is that someone else gets to watch it instead of me.
This one turned out better than any I've done previously.
dawn_mo
Well-known member
i have made these a few times and just love it.
i use my heavy cast iron fring pan directly on the grill. i weight it down with another cast iron frying pan with a big old rock on it. i think the weight helps it cook a little faster and a little more evenly. i have done this with cornish game hens also. what kind of a rub did you use on it? i always flip it, it just doesn't seem right not to.
i use my heavy cast iron fring pan directly on the grill. i weight it down with another cast iron frying pan with a big old rock on it. i think the weight helps it cook a little faster and a little more evenly. i have done this with cornish game hens also. what kind of a rub did you use on it? i always flip it, it just doesn't seem right not to.
I did a mix of good chile powder, lime juice, grd cumin, garlic & coarse sea salt.
This is the best I've done so far and I'll use it again.
It was also terrific the next day, cold.....what little there was left over.
I think the weighting encourages it too cook more evenly too. I think this is the entire advantage to cooking it this way. Everything is moist, everywhere.
This is the best I've done so far and I'll use it again.
It was also terrific the next day, cold.....what little there was left over.
I think the weighting encourages it too cook more evenly too. I think this is the entire advantage to cooking it this way. Everything is moist, everywhere.