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Little different spatchcock tonight

Little StevenLittle Steven Posts: 27,973
edited October 2013 in Poultry

They had whole chickens and ducks on sale at the senior's day (10% off on Wednesday if you're over 55).

Cut the birds into suprême de poulet suprême de canard. French for...well you get it.

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Steve 

Caledon, ON

 

Comments

  • SmokeyPittSmokeyPitt Posts: 8,589
    For a Little Stephen, you sure are a big show off. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • JRWhiteeJRWhitee Posts: 3,013
    Looks good Steven.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • Little StevenLittle Steven Posts: 27,973
    For a Little Stephen, you sure are a big show off. 
    Hey man, not showing off at all. People come here to learn stuff. This is an easy and really tasty way to do chicken breasts.

    Steve 

    Caledon, ON

     

  • SmokeyPittSmokeyPitt Posts: 8,589



    For a Little Stephen, you sure are a big show off. 

    Hey man, not showing off at all. People come here to learn stuff. This is an easy and really tasty way to do chicken breasts.


    I know my friend. It looks awesome. I was just trying to be humourous.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SkiddymarkerSkiddymarker Posts: 7,601
    Tres bien, mon ami! 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • henapplehenapple Posts: 15,574
    I you're showing off... suprême de poulet suprême de canard. Speak English, this is Murica
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 27,973
    For a Little Stephen, you sure are a big show off. 
    Hey man, not showing off at all. People come here to learn stuff. This is an easy and really tasty way to do chicken breasts.
    I know my friend. It looks awesome. I was just trying to be humourous.

    Ya spelled that way wrong duude

    Steve 

    Caledon, ON

     

  • calikingcaliking Posts: 8,159
    Maybe he was trying to speak Canadian? :)

    Kidding aside, that's a nice cook, and I would gobble it up in minutes. What veggies did you have i the drip pan? I see carrots, cauliflower, and onion? Did they go in before, after, or the same time as the meat? Just about anything becomes better with duck fat!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Little StevenLittle Steven Posts: 27,973
    I steamed the cauliflower. I had onions, mini red spuds and carrots in the pan. I bought white turnip but forgot about it and wanted to buy golden beets but forgot.

    Steve 

    Caledon, ON

     

  • hapsterhapster Posts: 7,420
    Nice looking cook!!!
  • EggcelsiorEggcelsior Posts: 12,517
    Not showing off? You're like a mini Escoffier.
  • Little StevenLittle Steven Posts: 27,973
    Escoffier is a reduction of wine, vinegar and herbs for Bernaise isn't it?

    Steve 

    Caledon, ON

     

  • MickeyMickey Posts: 17,441
    Fancy
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Little StevenLittle Steven Posts: 27,973
    What? It's a stinking chicken breast! You just cut it on the other side of the wing as opposed to what you would if you were taking off a boneless breast. I am so outa here

    Steve 

    Caledon, ON

     

  • Look at all those vegetables! Y'all eat way healthier than I do. I'm gonna have start doing that. Except for the cauliflower. Cauliflower is the Devil.

  • hondabbqhondabbq Posts: 1,615
    Escoffier is a reduction of wine, vinegar and herbs for Bernaise isn't it?


    LOL

     

  • I bought white turnip but forgot about it and wanted to buy golden beets but forgot.

    55 and over indeed :))


    Keeping it Weird in the ATX
  • Look at all those vegetables! Y'all eat way healthier than I do. I'm gonna have start doing that. Except for the cauliflower. Cauliflower is the Devil.
    don't be fooled. There is a cup of duck and chicken fat in those veggies. Mmmmmmm! Delicious. 
    Keeping it Weird in the ATX
  • EggcelsiorEggcelsior Posts: 12,517
    Escoffier is a reduction of wine, vinegar and herbs for Bernaise isn't it?
    No. Béarnaise is like the little bastard stepdaughter of Hollandaise. Escoffier is a reduction of Carême.
  • Little StevenLittle Steven Posts: 27,973
    hondabbq said:
    Escoffier is a reduction of wine, vinegar and herbs for Bernaise isn't it?


    LOL

     


    B-)

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 27,973
    Look at all those vegetables! Y'all eat way healthier than I do. I'm gonna have start doing that. Except for the cauliflower. Cauliflower is the Devil.
    don't be fooled. There is a cup of duck and chicken fat in those veggies. Mmmmmmm! Delicious. 
    I truth I put the duck tail and neck skin in the roasting pan too. (LS clutching chest emoticon here)

    Steve 

    Caledon, ON

     

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