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Day 2 Pics - Spatchcock Lemon Peppered

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Eggecutioner
Eggecutioner Posts: 628
edited November -1 in EggHead Forum
Here are the pics of day 2...SPATCHCOCK!!!! Love yellin' that word! Now If I'm being totally honest...the chicken was flavored really well, cooked perfectly...BUT, I would sat it was a little too smokey.[p]Just before I put on the yard bird, I threw in 2 chuncks of hickory. Closed the lid, and watched the smoke for a few minutes. It was really smokey out the top. So I pulled the racks (with the bird) and removed the wood. (The supplied pic is after I removed the smokin' wood.)[p]Do you think in 6-7 minutes the yard bird could have picked up too much smoke? Or, does my family have an overly sensitive palate? (using BGE Lump; is that kinda smokey too?)[p][p]Smokin, Smokin, SMOKIN!!!!
Roasting-chicken--350.jpg


Love this WARM glow...
firebox-glow--350.jpg


Finished bird
First-Spatcher-Day-2.jpg


Funny Bird...It's a cut up!
Cut-UP-Spatchcock.jpg
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  • Good Eats
    Good Eats Posts: 136
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    eggecutioner,[p]Pics. of the bird look AWESOME... I still remember my first Spatchcock and my family and I absolutely love it, so easy. If you didn't try it this time try the McCormicks Roasted Garlic Chicken Rub that the Whiz recommends it is EGGsellent. About the smoke flavor, I know when I first started cooking on the egg my family and I were especially sensative to it because we were so used to regular ole' bland food. I don't know for sure but I would imagine that the first 5-10 minutes would be enough to pick up some of that smokey flavor. Keep up the good work.
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  • Eggecutioner
    Eggecutioner Posts: 628
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    OH by the way next to the egg...my first Moon ROCK!!!![p]Wooo Hoooo!!!![p]LOL
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  • Retired RailRoader
    Retired RailRoader Posts: 975
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    Eggecutioner,
    You are one up on me. I have yet to do a Spatchcock chicken. It was just plain old sausage and peppers for me tonight. I am glad to see another newbie having so much fun. By the way are you going to get your first moon rock bronzed?
    Everyday is Saturday and tomorrow is always Sunday.
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  • Eggecutioner
    Eggecutioner Posts: 628
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    Retired Railroader ,[p]LOL no bronze... thought you had to have it vacuum packed! You know...space germs! Maybe I should look at a food saver for it!
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  • Bordello
    Bordello Posts: 5,926
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    eggecutioner,
    Poultry picks up smoke rather quickly so I would do the first one using only the lump to see how you like it. Be sure you have a clean burning fire before putting your bird in. In other words let the heavy smoke you see when first lighting the egg burn off till you only see a hint of it or heat vapors. After that try using a few wood chips or a small piece of chunk wood, let it burn for a few minutes to get the real heavy smoke out then put the bird in.[p]Picture look great, keep it up.[p]Good Luck,
    New Bob
    aka Bordello
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  • thirdeye
    thirdeye Posts: 7,428
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    eggecutioner,[p]Good looking pictures......For a lighter smoke flavor, try woods like apple or alder. Hickory is fairly strong.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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