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Spatchcock Chicken Tonight

ShiffShiff Posts: 1,221
edited November -1 in EggHead Forum
Cooked a Spatchcock Chicken tonight and it was as good as the first one I cooked a few weeks ago.

Here is a picture of it right before it came off the BGE

DSC06177.jpg
Barry Lancaster, PA
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Comments

  • Aunt CrazyAunt Crazy Posts: 378
    Gorgeous! That is one of my very favorites off the BGE...
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  • cookn bikercookn biker Posts: 13,272
    Nice color! Looks like mine!! Great job.
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  • Little ChefLittle Chef Posts: 4,725
    Nice looking bird, Barry! One of my favorties on the Egg! Happy Eggin!! :laugh:
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  • loco_engrloco_engr Posts: 3,673
    Looks dang good from here in KS and without a clue of what's for supper :( Going to have any leftovers? :laugh:
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  • TennisbumTennisbum Posts: 228
    never get skin to look that good and crisp. Any pointers?
    gp
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  • ShiffShiff Posts: 1,221
    There are some leftovers from the chicken, but they're planned for lunch tomorrow. Sorry.

    I am constantly amazed at what a great cooking method this is.
    Barry Lancaster, PA
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  • ShiffShiff Posts: 1,221
    Some people have said to leave it uncovered in the refrigerator for 12 hours. I didn;t do that due to the time. My first one didn't sit at all in the fridge, but this one had about 4 hours. I think the skin tasted better on this (more crispy) one than my first one, but they both looked just as brown.

    Next time I hope to get it ready earlier so it can sit longer in the fridge.
    Barry Lancaster, PA
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  • AlvinSrAlvinSr Posts: 15
    Hate to ask,(I did a search, no luck) is there a recipe
    for spatchcock chicken? tia
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  • skihornskihorn Posts: 600
    Alvin: Your BGE manual should have a recipe for "Simon and Garfunkel chicken." Same thing. Have never understood why this forum has always called it "Spatchcock" when the the official manual says something different. Who knows? Anway, welcome to the forum and the cult!

    Freddie
    League City, TX
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  • AlvinSrAlvinSr Posts: 15
    Oh...ok thanks :ohmy:
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  • bbqdivabbqdiva Posts: 12
    I am a new egger. So how long did you cook that chicken and at what temp? Did you use smoking chips? My chips burn up as soon as I put them on. :)
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  • ShiffShiff Posts: 1,221
    I cooked it at 350 direct for about 1 hour and used a thermapen to check the temperature. I don't use chips since they tend to burn quickly when the lid is open. I only use chunks - tonight I used hickory and only a few pieces since chicken seems to absorb smoke quickly.
    Barry Lancaster, PA
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  • ShiffShiff Posts: 1,221
    Did you check the recipe section right here on the forum? Checkout page 2 of the poultry section for one called "Dead Simple Spatchcocked Chicken "

    You can see the same recipe with pictures at
    http://www.nakedwhiz.com/spatch.htm

    If you want to know about the definition of spatchcock, check this URL
    http://www.nakedwhiz.com/spatchdef.htm
    Barry Lancaster, PA
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  • Mistick2Mistick2 Posts: 14
    :) I'm Lori from Leola, PA....& that looks like a mighty good chicken! I'm glad there is another egger in Lancaster County!
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  • ShiffShiff Posts: 1,221
    There are at least 2 others and probably more.

    I had my BGE table made by Meadow Creek in New Holland not too far from you.
    Barry Lancaster, PA
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