Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Spatchcock Success - Lots of Pictures

newegg13newegg13 Posts: 231
edited June 2012 in EggHead Forum
I cooked my first Spatchcock tonight and it turned out great.  Comments are welcome.

I coated the bird with a bit of EVOO and then rubbed a mixture of Dizzy Dust and Salt Lick under and on the skin.  Then I cooked at 375 on a raised grid for about an hour with a couple of hickory chunks.  The skin was crispy, and the chicken was moist.  For sides, we had steamed veggies and a potato concoction that was put together by my bride.  

Overall, it was an outstanding meal.  I'll scale it back on the smoke next time, though.
Amateur Egger; professional rodeo clown. Birmingham, AL
Rubbed.jpg 576.5K
On Grill.jpg 611.3K
Juicy.jpg 634.4K
·

Comments

  • jjmillsjjmills Posts: 75
    Looks good.  You may have made up my mind for me on what to have for dinner tomorrow.
    ·
  • newegg13newegg13 Posts: 231
    Thanks. I know what I'm having for lunch tomorrow. too!
    Amateur Egger; professional rodeo clown. Birmingham, AL
    ·
  • NewportlocalNewportlocal Posts: 474
    Looks tasty!
    ·
  • travisstricktravisstrick Posts: 4,713
    I do a spatch and steamed veggies a few times a week.
    Be careful, man! I've got a beverage here.
    ·
  • mjontrackmjontrack Posts: 18

    Nice!

     

    ·
  • joe@bgejoe@bge Posts: 394
    Sounds like a recipe for success!  I have done several spatches and it is my favorite chicken hands down.  Sounds like I have a dinner plan for this week.  B-)

    ·
  • STANGOJESTANGOJE Posts: 44
    I did a chicken that way on Saturday for unexpected house guest. I don't think they are going to ever leave if I keep cooking for them on the egg...
    ·
  • pasoeggpasoegg Posts: 237
    Da Bomb!!  we tried this style about 2 weeks ago...made a believer out of me....outstanding meal at a cheap price....this is so easy to prepare.  100% hit everytime!!  Now what was the name of those people that sell chicken that is finger lickin good???  i must have forgot after buying the BGE!! 

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

    ·
  • JKLJKL Posts: 12
    i need and want to try this......anything special i need to know before I try it? Any instructions?
    ·
  • pasoeggpasoegg Posts: 237
    I used the recipe on the naked whiz site...pictures are included....follow the guide and get ready to hit one out of the park!  dosen't get any easier or better than that....

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

    ·
  • newegg13newegg13 Posts: 231
    I used the recipe on the naked whiz site...pictures are included....follow the guide and get ready to hit one out of the park!  dosen't get any easier or better than that....

    +1.  Naked whiz has this recipe's number. 

    The only thing that I did different was use an elevated grid and cooked it skin side down for the first 10 minutes.  Some people will ice the breasts (*smirk*) for 10-15 minutes prior to cooking to help the breasts and legs cook at the same pace.  I did not do that, and it turned out great.

     

     

    Amateur Egger; professional rodeo clown. Birmingham, AL
    ·
  • travisstricktravisstrick Posts: 4,713
    400 dome, raised direct, skin side up with no flipping. Perfection every time. 
    Be careful, man! I've got a beverage here.
    ·
  • calracefancalracefan Posts: 481
    Cooked first one yesterday,raised grid,direct ,350 for a little over an hour. Skin wasn't crispy but the meat was very moist, cooked to temp.Very good over all !
    Ova B.
    Fulton MO
    ·
  • newegg13newegg13 Posts: 231
    400 dome, raised direct, skin side up with no flipping. Perfection every time. 



    What do you season it with, Travis? Take about an hour?
    Amateur Egger; professional rodeo clown. Birmingham, AL
    ·
  • bhuggbhugg Posts: 184
    If I have time, I LOVE to brine my chicken. I found a beer brine recipe and WOW!

    http://www.tablespoon.com/mobile/recipes/easy-beer-brine-chicken-recipe/1/
    Large BGE Dallas, TX
    ·
Sign In or Register to comment.