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First spatchcok chicken

Got my bird cut up. Hope this works. Oak ridge bbq secret weapon rub

Going on in a hour or so

Photobucket Pictures, Images and Photos


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LBGE & SBGE (big momma and pat)
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Comments

  • This is your first spatched bird?? That's amazing!

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    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • MickeyMickey Posts: 16,025
    edited July 2013

    Good for you. Ok, how are you cooking it?

    I like 400 raised and direct, but that is just me. Not going to holler at you if different buddy.

    :D
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • MrCookingNurseMrCookingNurse Posts: 3,888
    Haha =))

    @mickey

    I'm going indirect around 210 with some pecan wood. Taking this to a pool party at the folks house tonight. I was thinking your method but wanted to slow smoke the afternoon away.

    @fred19flintstone

    I know I know, I'm a little slow. I've been freezing these birds when I catch them on sale for a couple bucks.


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    LBGE & SBGE (big momma and pat)
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  • I'm hard pressed to cook a full bird any other way.  It's a cinch and will turn out great!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • MrCookingNurseMrCookingNurse Posts: 3,888
    @mickey ;

    you take yours to a temp or time it?


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    LBGE & SBGE (big momma and pat)
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  • MrCookingNurseMrCookingNurse Posts: 3,888
    Was just informed we are leaving earlier than I expected. Temp bumped to 300


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    LBGE & SBGE (big momma and pat)
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  • calikingcaliking Posts: 6,583
    You may need a somewhat higher temp to get the skin kinda crispy. I don't know if it will be nonrubbery after smoking @ 210°F.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • burr_baby33burr_baby33 Posts: 503
    300 to 400 direct will be just fine. Go easy on the wood.
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  • MrCookingNurseMrCookingNurse Posts: 3,888
    Photobucket Pictures, Images and Photos


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    LBGE & SBGE (big momma and pat)
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  • MrCookingNurseMrCookingNurse Posts: 3,888
    edited July 2013
    @caliking

    I'm going to step the temp up with the partyQ and get higher. Wife wants to leave sooner than I did. I've done quarters with skin on on my brinkman barrel for around 3 hours and it gets crisp, what I was thinking.

    Lets just see what happens since SWMBO called an audible.


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    LBGE & SBGE (big momma and pat)
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  • New2QNew2Q Posts: 164
    Just as another data point I spatched my first chicken (and first cook on the Egg) last week and did raised direct at 400 for about 50 minutes (until breast was 160) and it was wonderful - smokey, moist, with crispy skin (I did leave it in the fridge for about an hour before cooking it).
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  • MickeyMickey Posts: 16,025

    @mickey ;


    you take yours to a temp or time it?
    Temp only.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • jaydub58jaydub58 Posts: 1,422

    MCN, I do my spatchcocks (about one a month) just like in your picture.  Raised grid, with some foil to catch drippings.  350-400 dome to 165 breast.  You'll love it!

    Please post results.

    John in the Willamette Valley of Oregon
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  • MrCookingNurseMrCookingNurse Posts: 3,888
    New2Q said:

    Just as another data point I spatched my first chicken (and first cook on the Egg) last week and did raised direct at 400 for about 50 minutes (until breast was 160) and it was wonderful - smokey, moist, with crispy skin (I did leave it in the fridge for about an hour before cooking it).

    I had it rubbed in the fridge for about an hour as well.



    Oh well. Took partyQ off. I'm trying to study but that's not working. Egg is at 350 dome and now I'm just ready to finish this cook. Frustrating when a plan gets blown away.


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    LBGE & SBGE (big momma and pat)
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  • MrCookingNurseMrCookingNurse Posts: 3,888
    Kelly hasn't left the egg since I put the chicken on!

    Photobucket Pictures, Images and Photos


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    LBGE & SBGE (big momma and pat)
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  • calikingcaliking Posts: 6,583
    No worries, man. Trial and error is what its all about :)

    I like smoked chicken wings better than grilled, and I'm yet to get them the way I like them on the egg (just haven't tried enough yet). I loved the wings I used to smoke on my drum smokers at 250°-280°F. Of course they took longer. If you've smoked chix at 210 and liked them, then definitely try on the egg sometime. 

    Oh, and I haven't forgotten that I owe you some goodies. I'll get them to ya - have just been swamped recently!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • New2QNew2Q Posts: 164


    Looks like a smart dog right there - "Hey Dad, I KNOW you put a chicken in there.  Hey Dad, it just MUST still be in there.  Hey Day, did I mention I LOVE chicken!!!!

    Kelly hasn't left the egg since I put the chicken on!

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  • MrCookingNurseMrCookingNurse Posts: 3,888
    @380-400 dome

    Photobucket Pictures, Images and Photos


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    LBGE & SBGE (big momma and pat)
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  • MrCookingNurseMrCookingNurse Posts: 3,888
    Pulled at 170 breast 183 thigh. It doesn't look as done as I thought it would. Smells great and juices poured out of the thermo sticks. Will have a taste around 1730

    Photobucket Pictures, Images and Photos


    Thanks for the tips guys


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    LBGE & SBGE (big momma and pat)
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  • Mattman3969Mattman3969 Posts: 4,154
    Happy Happy Happy!! Looks good MCN

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
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  • jaydub58jaydub58 Posts: 1,422

    Looks great!  Let us know if it tastes as good as it looks (it will).

    You have just started a long, long journey............................

    John in the Willamette Valley of Oregon
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  • billyraybillyray Posts: 1,120
    Kelly hasn't left the egg since I put the chicken on! Photobucket Pictures, Images and Photos
    Here's my Baby Ruth
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • EGGATLEGGATL Posts: 22

    Great Pictures...before and after.

    Kelly...before stealing chicken

    Baby Ruth......after stealing chicken.

    Atlanta, Georgia area
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  • yzziyzzi Posts: 1,793
    3,100 post to finally do a spatchcock ;-) looks great, haven't done one for a while.
    Dunedin, FL
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  • MrCookingNurseMrCookingNurse Posts: 3,888
    Very very tasty and great compliments from the family. Will be doing again soon! I think it needs to be raised direct though. Skin needed a little more crisp.


    Photobucket Pictures, Images and Photos


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    LBGE & SBGE (big momma and pat)
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  • MrCookingNurseMrCookingNurse Posts: 3,888
    The oak ridge bbq secret weapon is a little sweet for my taste buds though.


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    LBGE & SBGE (big momma and pat)
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  • Raised direct at 400 is my go to. 
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  • MickeyMickey Posts: 16,025
    Pulled at 170 breast 183 thigh. It doesn't look as done as I thought it would. Smells great and juices poured out of the thermo sticks. Will have a taste around 1730 Photobucket Pictures, Images and Photos Thanks for the tips guys

    That come out of the OR?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • yzziyzzi Posts: 1,793
    I kept trying to think of a bbq term for "OR" > and I wasn't getting far, lol.
    Dunedin, FL
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  • JaredMDJaredMD Posts: 59
    Raised direct will probably give you a crispier skin, but I've always had great success with skin, whether direct or indirect, when leaving the bird uncovered in the fridge for a night or so after spatching it.
    XL BGE - Baltimore, MD
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