Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

Spatchcock Chicken with Mystery Rub

DMWDMW Posts: 2,886
While the cheese was smoking, started thinking about dinner tonight. We were planning leftovers from this week, but SWMBO and I realized not enough for everyone. So needed something quick and easy. 
Spatchcock chicken to the rescue. This was an about 7lb bird. Did it raised direct at around 400*, took about 1 1/2 hrs. The rub was something I had made and put in the cupboard but not labeled. I have no idea what it was, but turned out great. Had potatoes in a pan below the bird, some of the best potatoes I have had. Seasoned with the rub and chicken fat dripping down. Chicken stock cooking down now.

2136 x 1424 - 1M
2136 x 1424 - 1M
2136 x 1424 - 740K
2136 x 1424 - 817K


Sign In or Register to comment.