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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Spatchcocked Chicken :)

MaskedMarvelMaskedMarvel Posts: 1,253
edited September 2013 in EggHead Forum
Greetings friends!

Did this one with a local rub raised direct pecan chips to 165* at ~400* grate. Amazing.


Gotten pretty good at roasting the Brussels. Love them.

Also - BGE high heat gasket worked like a charm. Not a leak to be seen and VERY sensitive now to temp control.

I should do this cook more often... Thanks for looking!

8-Damien


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Large BGE -- Greensboro!


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Comments

  • Boy that looks really good. Nicely done!!  Watch the gasket if you are going to cook over 550-600.  I melted mine at about 675 the other day, but it did last nearly 8 months which is longer then I can say the original black one did on my large.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • MickeyMickey Posts: 16,182
    Nice. Just a suggestion; raise it to the top grate next time to catch more of the dome action.
    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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  • RACRAC Posts: 1,315
    Mickey said:
    Nice. Just a suggestion; raise it to the top grate next time to catch more of the dome action.
    +1

    Ricky

    Spring, TX

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  • That looks pretty fantastic.  I made a spatchcock myself last night.  Very similar method to yours.  Only difference is that I put mine higher in the dome.  In the past, I didn't raise the chicken up in the dome.  The skin came out way crispier with it raised.  Definitely a recommended switch.  Still, yours looks darn near perfect, so maybe just keep doing what you're doing!
    Southern California
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  • Trying a turkey today on the raised tier. Thanks gang. Ill post as that comes out.

    Poultry is unbelievably moist on the BGE.
    Large BGE -- Greensboro!


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