Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bionic Spatchcock Bird

WardsterWardster Posts: 847
edited 10:17AM in EggHead Forum
It's been on for an hour and 45 minutes. Breast only reads 157. Good thing I checked it. I usually pull it off in the time alloted and it's always been done. This is my first time with the raised grid and doing it at 350 with no flip.
I'm really surprised at how long it's taken. Wondering if the breast was still a bit frozen. However, when I butterflied it, there was no sign of being frozen on the inside, plus it sat in the fridge for an hour or so after.
Thermometers are correct, I tried two of them. Must be one of those things....

Apollo Beach, FL


  • MopMop Posts: 496
    Wardster, wow, that seems really long for a chicken thats been butterflied.
    Are you cooking it DIRECT on a raised grate at 350º?[p]Hey, are you sure its not a turkey you have there?[p]Mop
  • Mop,
    I hear ya... Direct at 350*, 400* for the first couple of minutes. Crazy. I pulled it at 179 and just wolfed down half the bird. I bit dry, and rightfully so according to the time it was cooking.
    I dunno. My first 10 birds were done the original way. 250* 20 min on one side, 25 on the other... perfect every time. I'm not sure I'm a fan of the new raised grid no flip method, but I'll continue to give it a shot. Either way, dam good chicken.

    Apollo Beach, FL
  • nikkignikkig Posts: 514
    We always do ours with a raised grid, no flip, one hour at 350. It's always been juicy and cooked to perfection. Maybe you just had a stubborn old bird.[p]~nikki

Sign In or Register to comment.
Click here for Forum Use Guidelines.