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I must admit... My first Spatchcocked bird, BUT...

AnnaGAnnaG Posts: 1,104
edited 7:18PM in EggHead Forum
CERTAINLY NOT my last!!! :)

Much thanks goes to a certain Chef we all know!!!

Here is the bird after removing the back bone:
P9160054.jpg

Here is the bird after breaking the boob bone:
P9160055.jpg

Yard bird on the egg and all ready for cooking:
P9170056.jpg

And here she is all done and ready to be attacked:
P9170058.jpg

Absolutely, positively so tender and juicy, a bib would have come in handy... :laugh:

Lessons learned:
1. Make sure the wing tips are tucked in.
2. Pull the legs down more so the breast will brown more evenly.
3. This was A LOT easier than I thought it would be!!!

Marinated bird overnight. Cooked at 400, indirect. It took about an hour and 15 minutes. Pulled with breasts at 165 and thighs at 181.

By far, some of the best chicken I have had... Look out yard birds, gonna do this again!!! :)

Comments

  • HossHoss Posts: 14,600
    Anna!...Great lookin bird! ;)
  • The Egg Sheds new light on the chicken dosen't it. :)
  • AnnaGAnnaG Posts: 1,104
    Thank ya Hoss!!! It was gooooooddddd.... :)
  • AnnaGAnnaG Posts: 1,104
    Thanks Eddie!!! It sure was tasty for sure... :)
  • Way to go, Anna G!! :laugh: Looking fantastic!!! :) ;) Great job, friend! :) Sounds like you cooked it perfectly! :) Glad you enjoyed, and Happy Eggin'!! :laugh: Keep on stretchin'!! Only way to learn!!! :laugh: ;)
  • rsmdalersmdale Posts: 2,472
    Nice chicky Anna,it is hard to beat that cook.


    GOOD EATS AND GOOD FRIENDS


    DALE
  • AnnaGAnnaG Posts: 1,104
    Thank ya much, my friend... I am glad you forced me to stretch and cook something other than steak... :laugh:

    I am also thankful this won't end up on BT's Burnt Offerings site... :)
  • AnnaGAnnaG Posts: 1,104
    Thanks Dale... The yard bird was very good!!! :)
  • That bird sure looks delicious! Congratulations on your cookin' skills!

    Judy
    San Diego
    Judy in San Diego
  • AnnaGAnnaG Posts: 1,104
    Thanks Judy!!! I have a good teacher in my Chef friend... ;)
  • BeliBeli Posts: 10,751
    Anna.........here I am at this indecent hour waiting for my inlaws to arrive from Sonora.... :unsure: :laugh: ...& just looked at your post &.......wowwwwwwwwwww I'm hungry now.......looks terrific Felicidades!!
  • AnnaGAnnaG Posts: 1,104
    Gracias por sus amables palabras Sir! :)
  • Great job Anna!! ;) I rarely do a beer can bird anymore as this is sooo easy. Next time try pulling the bird even sooner at 140-145 breast. It will be even juicer!What kind of wood did you use if any?
  • AnnaGAnnaG Posts: 1,104
    Thanks JL....I am used to my Dad's chicken, cooked to absolute death!!! 165 was PERFECT for me!! Super moist, crisp skin....but thanks for the input!! If I do just a breast, I will pull around 150. No wood, just lump... :)
  • golffergolffer Posts: 144
    What was your marinade?
  • I keep tellin' people how juicy a spatchcock chicken can be: How Juicy Is A Spatchcock Chicken? :laugh:
    The Naked Whiz
  • Nice cook! BTW I noticed in your post that you broke the "boob bone". That may be the reason for your problem of legs vs breast/thighs. There is a video, I believe, on U-tube of how to spatchcock a bird and remove the keel bone i.e. boob bone. I do it religiously on my cooks and you get the sensation the bird is almost boneless. :P
  • AnnaGAnnaG Posts: 1,104
    Lawry's Mexican Chile and Lime... It was awesome on that bird... :)
  • AnnaGAnnaG Posts: 1,104
    You are correct!!! I wouldn't have tried this if my Chef friend hadn't talked me into it... I will do this again and again...:)
  • AnnaGAnnaG Posts: 1,104
    Thanks much!!! I truly appreciate the info/feedback. If I did it wrong, it was purely user error...

    I THINK my problem was in my placement of the bird on the grid... That was one of my lessons learned...

    The good news is, it won't be a hardship to keep trying/learning about this cook... It turned out great!!!

    Thanks again!!! :)
  • fishlessmanfishlessman Posts: 21,238
    i really like birds cooked that way, even just whole breasts split that way come out juicy.
  • FidelFidel Posts: 10,172
    Anna,

    Glad you enjoyed the bird, looks great.

    One thing I started doing a couple years ago is to cut off the wing tips when I'm cutting the bird. They don't get eaten anyway and just wind up in the way, so I cut them off before the cook.

    TwoChickens.jpg


    Another tip -- when the bird is about done the leg quarters separate if you just cut the skin a little. Sometimes they will simply fall off. That way if the dark meat is done sooner or needs to go longer you can adjust to make sure the whole thing is done to your liking. For example, I like white meat at 160* max, but I like the dark meat closer to 200*. Usually I will pull the breasts about 10-15 minutes before the leg quarters and everyone wins.
  • BacchusBacchus Posts: 6,019
    Great Job Anna.
  • fishlessmanfishlessman Posts: 21,238
    something that helps with the different temps of the legs and breast is placing the bird legs pointing to the back of the cooker where its hotter. you can also lite the egg more to the rear to increase the heat there. works for turkeys, brisket flats etc.
  • 4Runner4Runner Posts: 2,892
    Love the spatchcock now too!

    One thing, I have always (only 4 or 5 times now) pulled my bird when in the breast is approaching 160 and the thighs have been fine too. Never had to pull the bird apart and cook separately. I'm I just getting lucky or are others experiencing this as well?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • FidelFidel Posts: 10,172
    That is the norm, for the thighs and breasts to get done around the same time. My tip is more for exception handling if there is an issue, and not necessarily rule of thumb for all cooks.

    And since I like a nearly 40* difference between the finish temps, I resort to the separation fairly often. Some people like their dark meat at 180*, and if that is the case, then keeping the bird intact is usually going to render good results. Separation is only an option if the breasts are done and the thighs are not, or vice versa, as can occur, even if on rare occasion.
  • BENTEBENTE Posts: 8,337
    that is my favorite way to cook chicken by far!!

    yours looks great

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • MickeyMickey Posts: 18,372
    Good looking bird. I cook direct but high up. Also do BBQ'ed the same, add sauce the last 20 min's and only have the whole bird to turn (not several items).
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Nice Anna. Way to go on all the new stuff you've been eggin lately!

    Faith
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
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