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APL'S Grilled Whole Spatchcock Chicken

Ross in VenturaRoss in Ventura Posts: 7,233
edited 9:23AM in EggHead Forum
Jackie gave me BBQ 25 by Adam Perry Lang for Christmas I already had Serious Barbaque by him. This Spatchcock chicken is wonderful.
The Raws.
The Brine
In the fridge for 6-hrs.


On a raised grid @300* with apple and cherry wood for smoke.
Pulled @ 165* internal.
Rested for 10-min.
Served with Fresh Asparagus and Garlic Mashed Potatoes. This Chicken has a wonderful flavor and texture, very pleasing to the palette. I well make this again and again. Serious Barbecue and BBQ 25 books are worth having for the serious Cook.


Thanks for lookin.



  • Mr HollowayMr Holloway Posts: 2,034
    Fantastic looking chicken Ross
    I am a big fan of ALP's Serious BBQ
    Will have to have a look at this one
    Great post :)

  • Thanks Shane, you'll love it

  • 2Fategghead2Fategghead Posts: 9,623
    Nice post Ross. :) I like to get fryers under 3 pounds they are so good. Reading your post drives me to get up and grill another chicken. Dern my mouth is watering. :P

    Blessings to you and Jackie

    I remember I use to copy some of your cooks until I got a little better on my own. Well really I still copy everybody if I see a cook I like. :blush: Thanks for all your great picture posts. :)
  • Thats great Tim keep copying and posting.

  • MickeyMickey Posts: 18,599
    Chicken and pictures are tops.
    Question: I see you post asparagus but not grilled?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • BeliBeli Posts: 10,751
    Just fantastic Ross, really like the way you innovate with recipes all the time. Have a great sunday
  • GrumpsGrumps Posts: 182
    Great post! I haven't brined anything yet, but I do love Spatchcock chicken.
  • Too funny, I did a surprisingly similar one the other night with the same fresh herbs and it was fantastic. Forgot to take pics....grr..
  • rsmdalersmdale Posts: 2,472
    Great looking cook Ross !The chicken looks very moist.


  • Thanks Mickey,My wife dosen't like grilled

  • Thanks Beli, you have a great one too

  • Thanks Grumps

  • I hope it was as good as mine

  • thechief96thechief96 Posts: 1,908
    Looks quite good Ross.
    Dave San Jose, CA The Duke of Loney
  • Thanks Dale

  • Thanks Dave

  • FluffybFluffyb Posts: 1,815

    That chicken looks great. I have one out for dinner tonight and was trying to do something different with it. Looked at the recipe and I have all those ingredients on hand! So now I know what's for dinner tonight, thanks for sharing. Will post the results later.
  • smbishopsmbishop Posts: 1,895
    After reading your post, I went to the store and bought a chicken. It is in the brine now. Went to the Naked Whiz site, as I have not done a spatchcock before. Can't wait for dinner!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • I'm sure it well be wonderful Teresa

  • I'm sure you well have a wonderful dinner Scott.

  • BBQ25 was one of my favorite new cookbooks last year.

    I like it because of it's emphasis on techniques, it's a good teaching book whether your are new to grilling or already experienced. I highly second your recommendation.

    Great post, Ross!
    Knoxville, TN
    Nibble Me This
  • Thanks Chris

  • smbishopsmbishop Posts: 1,895
    And here it is:




    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • HossHoss Posts: 14,600
    OH my GOODNESS!That is a TASTEE looking meal.I am gonna have to check tis APL guy out.Looks like he knows his stuff. :)
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