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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Fridays spatchcock chicken and apps

JRWhiteeJRWhitee Posts: 1,721
Tonight we did pig shots, ABT's, Spatchcocked Chicken and Yukon potatoes. I brined the chicken last night with a gallon of water cup of kosher salt, 1/2 cup of sugar and 8 smashed garlic cloves. I also followed @saltysams yukon potatoes in pan under the chicken. Everything was excellent it was my first time brining a chicken and will be doing it from now on. The yukon gold potatoes were to die for, evoo salt and pepper, I did have spacers between the pan and plate setter, the chicken was seasoned with Texas chicken tickler and sat in the fridge all day in a pan to dry out the skin which turned out crispy for the first time. The chicken was plump and juicy with a slight garlic flavor. Had friends over and the couldn't believe how good everything was. Thanks to the recipes on this forum and all you guys make me look real good.
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Large BGE 2006, Small BGE 2014, Adjustable Rig R&B, PSWoo3, Thermapen.
Weber Gasser for the Wife. 
Founding Member of the Green Man Group cooking team.
Johns Creek, Georgia


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