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Copy cat spatchcock cook by Emeril Lagasse

2Fategghead2Fategghead Posts: 9,623
edited November -1 in EggHead Forum
I seen this cook on a gasser by Emeril Lagasse and ABC news the other morning so, I decided to try it on my large.

I took 3 2.4 pound fryers and cut the backs out and took the keel out and cut them in half. I made the marinade and let them soak for four hours.

I planed on baking four large baking potatoes and my guests were bringing a green bean casserole and we had a strawberry cheese cake out of a box for desert.

About 1.5 hours before the cook I lit the egg and stabilized at 400F.

30 min's before the cook I put the extra large baking potatoes in the egg on the adjustable rig (AR) on a broken pampered chef (PC) on the left side of the grid. Not on top but, the level below the top. I also, put three foil wrapped fire bricks on the grid.

30 min's into the direct 400F cook I took out the hot foil wrapped fire brick and laid the six half chickens skin side down next to the baking potatoes and placed the hot fire brick on the chickens and closed the dome.


Now what follows is where I messed up. I left the chicken on to long. :blush: I had company and was running my mouth and 45 min's into the cook I checked the temp of the chickens in the leg quarters what was sticking out from under the hot bricks anyway. The temp was at 200F internal so I took them off.


They look good and the potatoes were done nice and fluffy...but, the chicken was pressed where the breast meat is and dry but the dark meat was great. One more thing and it could have been me but, I don't think the chick halves benefited from the marinade. If this is going to be a worth while cook I'm going to have to work on it. My thinking is leave the bricks out and maybe a low sodium flavor brine. Like I have done in the past over and over...sorry Faith I tried. :ermm:

The food was good and we ate it all. It's just that I made them more better and juicer. :) :laugh:



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