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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

15lbs. of Spatchcock

Spatchcocked two 7+ lb. capons last weekend for my in-laws. Seasoned under and over the skin with Montreal Chicken spice. Cooked them raised direct at about 300* until the breast was around 160* (took about 1 1/2 hours). Forgot to take pics when they came off but they turned out great! There were only 6 of us eating so we had plenty left over. I made some chicken salad with the white meat leftovers and have the dark meat in the freezer. I'll probably make enchiladas with that.


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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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Aurora, Ontario, Canada

Comments

  • GriffinGriffin Posts: 6,351
    Some big ole birds for sure. What do you put in your chicken salad?

    Richardson, Texas

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  • SmokeyPittSmokeyPitt Posts: 4,872
    Those are some big yard birds!  It looks great!  Next time I do spatch I am going to make extra just for chicken salad.  



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • @Griffin... I usually just "wing it" on the chicken salad. Mayonnasie, of course. I had about a tbsp. of sour cream so I also added that and a shot of yellow mustard, diced celery and some sliced grapes. I also added some fennel seeds for a little extra flavor. The Montreal Chicken Spice had already given the chicken enough salt so did not need to add any more.

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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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