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I <3 Spatchcock chicken

Harleydog77Harleydog77 Posts: 217
edited 7:31AM in EggHead Forum
I can't believe that I've been missing out on spatchcock chicken my whole life. I did 2 tonight 1 with dizzy dust and 1 with swamp venom. Indirect at 300 deg. dome temp for about 80 minutes. Went well with a baked sweet potato. I would like to do cornbread on the egg with my chicken next time.

DSCF0984.jpg

Comments

  • JPFJPF Posts: 591
    Good looking birds glad your cook went well.
  • Thank you! Yes they were the best birds I have done so far on the egg.
  • Great looking birds. What temp did you cook them at? I'm sure that Ken Onion Shun knife went through them like butter... My knives are the Shun classics and after a year they are still razor sharp.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Great job on the birds. The color is great. Spatchcock bird is all ways a winner! ;)
  • Thanks, I cooked them at 300 degrees dome indirect. The Ken Onion will go through just about anything like butter. It really holds an edge too. I'm kind of a knife junkie. I am thinking about getting some new steak knifes, probably shun unless anyone has any other good suggestions.
  • BrocBroc Posts: 1,398
    Birds look great.

    But-cha really have-ta get a good knife, don'-cha know!

    :silly:
  • BrocBroc Posts: 1,398
    Boy! Have I got a deal for you!

    I'll trade you all eight of my Wolfgang Puck knives, along with their wooden holsters, for just one-na them Shuns...

    :unsure:
  • Hmmmmmmm. I think you may have to sweeten the deal a little bit. :)
  • How do you like the knife? Do you like the aggressive curve of the cutting edge? Why did you pick the Chef's knive instead of the Santoku?

    THank you,

    Anthony
  • I do like the aggressive curve of the blade for cutting meat, however I do find myself using a less aggressive blade when cutting a lot of vegetables. I am still getting used to the knife. I do really like it though.
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