I invented a new way of cooking it. On my gas grill over my caste iron griddle on rack above it. Never tried rack over the caste iron griddle, about to pull it off...

Heck of a grease trap What benefit do you hope to achieve cooking it that way

1) Indirect heat on gas grill. So easy, wont burn, good way to slow cook.
2) Does not sit in fat if directly on the caste iron. Can also burn easy directly on caste iron.
3) Saves all the drippings to easily base/mop with.

I invented this Stub.

I should get a patent.

And now I know Pics when your done please.

Next time I'll go even lower and slower...



Halfed....



Quartered...



Wings cut off...

There are no degrees of perfection. You done good.

I don't like pink in my chicken. Looks pretty but was it cooked all the way thru? I see a bit of blood on the plate is why I ask.

It was cooked thoroughly. Cutting through the back bone like it did will put out a color like that.

got ya, I love me some yard bird

Excellent Guy! Got a bird poaching in the crock pot all day with seasonings so we can make enchiladas and nachos later. Your chickens look fabulous and your method makes alot of sense.

Looks like they turned out great

Looks great Sir!

Great looking birds

looks good, but spatchcocked on my Traeger is the bomb.

I cut the back out, and lay right on the griddle works great.

I like that butterflied method as well. Just about the only way I cook my chicken anymore. I bet you could put that butterflied chicken on the above rack and would work out just as well.