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Triple Spatchcock Last Night
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glousteau
Posts: 124
Cooked up 3 birds last night, two for the family - got some out of town guests. And one for a guy I work with, he's trying to convince his wife that they need an egg. Man they came out great! I cut the backbone out and seasoned them on Thursday night, left them in the fridge uncovered till Saturday. For the first time, I cooked em skin down for 15 min or so, then flipped them over for the remainder of the cook.
If you're looking for a new seasoning to try, here's my recipe. My Dad and I have been using this for years on chicken, prime rib, rump roasts, etc.. Its a great all around seasoning. I've tried many different rubs on Spatchcock, but think this is the best by far...
Just out of the fridge
On the egg, skin down for a bit
Flipped
Ready to Eat
Foiled for my friend
Was delicious....
Here's the rub recipe, its eggcelent on lots of things. The name is smoke seasoning, but there is nothing smokey about it.
Smoking Seasoning
1 lb. 10 oz. Salt
4 T Black Pepper
1 T Onion Salt
4 T Cayenne Pepper
2 T Celery Salt
2 T Dill Seed
1 T Garlic Salt
3 T Monosodium Glutamate (Greg uses Accent)
2 T Paprika
4 T White Sugar
Mix thoroughly and store in a covered jar in a dry place. Let stand several days before using.
If you're looking for a new seasoning to try, here's my recipe. My Dad and I have been using this for years on chicken, prime rib, rump roasts, etc.. Its a great all around seasoning. I've tried many different rubs on Spatchcock, but think this is the best by far...
Just out of the fridge
On the egg, skin down for a bit
Flipped
Ready to Eat
Foiled for my friend
Was delicious....
Here's the rub recipe, its eggcelent on lots of things. The name is smoke seasoning, but there is nothing smokey about it.
Smoking Seasoning
1 lb. 10 oz. Salt
4 T Black Pepper
1 T Onion Salt
4 T Cayenne Pepper
2 T Celery Salt
2 T Dill Seed
1 T Garlic Salt
3 T Monosodium Glutamate (Greg uses Accent)
2 T Paprika
4 T White Sugar
Mix thoroughly and store in a covered jar in a dry place. Let stand several days before using.
Comments
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Man that looks great!
I hope you guys are having a good one.
Let us know what the best time to call.
L,
D & M -
Nice looking chix. I'm saving that rub recipe. thanks!
Brian in PA -
I've never started them boobs down. Although they almost always finish like that.
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Those look really good! What temp for how long?Owensboro, KY. First Eggin' 4/12/08. Large, small, 22" Blackstone and lotsa goodies.
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350*, raised grill, direct... tastes like chicken
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Those look awesome! I have to try those soon. Thanks for sharing the rub.
MollyMolly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Just checking: Is that really 1 lb 10 oz salt? Wanted to make sure before making up a batch.
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is that a whole container of salt? Its been a while since I've made it, but i think its a whole container... will check when i get back home
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Yup, a box of salt is 26 oz. So it is a whole bunch of salt?
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