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Spatchcocked Chicken :)

MaskedMarvelMaskedMarvel Posts: 1,516
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


imageimageimage
Large BGE and Medium BGE-- Greensboro!


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. 
  • MickeyMickey Posts: 17,590
    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, added a Mini Max (I'm good for now). 

  • RACRAC Posts: 1,688
    Mickey said:
    Nice. Just a suggestion; raise it to the top grate next time to catch more of the dome action.
    +1

    Ricky

    Boerne, TX

  • 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
  • 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 and Medium BGE-- Greensboro!


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