rotisserie vs spatchcock

[Irishfuente]

Is there really a difference in the final product

[RonB]

Spatchcocked normally cooks faster and that may have an impact of the crispness of the skin. If I'm cookin' a whole bird, I'm gonna spin it. To me, it's just better.

[Irishfuente]

ugggg. that's what I thought. now i need the rotisserie. lol

[FireMan]

Yup!

[Stuey1515]

There's a certain elegance to watching meat on a rotisserie.
The fat oozing out and running around the skin as it rotates.
Second favourite method to cooking on the COS.

[DavidNorcross]

Tough call for me. They both have their place for sure. But if I am eating a whole bird, I would probably spin it.

[Troutman]

Spatchcocking gives you more area in which to season and to be affected by the grilling or smoking process. Roto chicken tends to be a little juicier. I love doing both.

[Texas Larry]

+1 here. I like both for different reasons.

[Jfrosty27]

Definitely different results between the two as noted by Troutman above. I like to spin the whole birds. Seem to be much juicier to me.

[RonB]

Another thought. However you cook dat bird, pull it at 158°. That is the actual temp where all the little nasties are killed instantly, and there will be some carry over rise too. Do make sure your thermometer is accurate though...

And that wil help with the juiciness too.

[Potkettleblack]

Vertical roast or hang. Or better yet, spatchcock and hang.

[Alphonse]

I use both methods.

My boss prefers spun chicken so it gets more attention when we are home where one of our grills has a rotisserie. At our camp, we are do not have a spinner, so spatchcock is the answer for a whole bird.

The self basting method produces great results in a little over an hour:

[Steve R.]

Well, I guess that settles it. Looking great!