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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First spatch chicken

all I can say is wow, imagehands down the best chicken I have ever eaten, brined for 36 hrs, cooked for an hour I have another one in the brine, cant wait to cook it, the only thing I would do different is to put the lid down when turning around to yell at the dogs while taking the bird off of the BGE, the juice from the thermo hole caught fire, burned the bottom of the bird, It may have been a ploy, the dogs got the burnt meat.

not sure if I attached the picture properly??
Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 


  • ShiffShiff Posts: 1,088
    Spatchcock chicken is our favorite way to prepare it. I don't brine mine and cook it indirect on a raised grid at 350 for an hour or so.  Next time I'm  going to try doing it without the raised grid.  Your  picture didn't show up, but I'm sure it shows a well cooked meal.
    Barry Lancaster, PA
  • I went 375 direct for an hour, did direct because I was playing with a duck based appetizer on the side that needed to be cooked direct, and except for the fire at the end direct worked great, the neighbor was complaining that the smell of the chicken grilling last night made his left over turkey hard to stomach :)
    Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 
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