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Stuffed Prawns & Spatchcock Chicken (pic heavy)

Smoking ColesSmoking Coles Posts: 230
edited 2:41PM in EggHead Forum
After being on the forum for some time now and drooling over all of the cooks you guys post, thought it might be time to do my part. I had some time with the wife and little ones gone last night so I did some stuffed prawns and spatchcock chickens.

The Raws - Didn't get around to using all of the ingredients because the wife and girls got home earlier than expected and I had to revert back to "daddy" for awhile.
Got the eggs rolling
The U-12 White Prawns
Backbones Removed. For any newbies, use kitchen shears and cut down both sides of the back bone and remove. Takes about 20 seconds a bird.
Fliped over, Flattened out and ready for the DP Raging River and Louissianne Cajun Seasoning.
Rubbed and on the Medium Egg. Direct on Raised Grid on Woo 2. A little tight, but no problem.
The prawns butterflied, stuffed with a mixture of cream cheese, chives, diced serrano peppers, sea salt and cayanne pepper. Then wrapped in bacon, skewered with toothpicks and sprinkled with DP Raging River.
Another pre egg pic
On the egg indirect at 400 degrees with drip pan sitting on the platesetter and Woo 2 rods
Spatchcocks and Prawns all going now.
Finished Prawns. Bacon was not quite as crisp as I like it. Might do them direct next time and precook the bacon longer.
A closer shot, but not a great one. Didn't do them justice.
And finally the finished Spatchcocks. The were so juicy and tender that the one leg fell off when taking it off of the egg. Had to do a little surgery for the pic.

Sorry if too many pics, but thought I might as well go all in for my first pics of a cook. Thanks to all you post regularly and have helped in the journey.


  • They all look great ! I have a chicken defrosting in the fridge, waiting for my first spatchcock. Hopefully, mine will turn out nearly as good as yours look.

    Dripping Springs, Texas.
    Just west of Austintatious

  • Looks good! No such thing as too many pics. Those birds look awesome, as do the shrimp. I pre-cook the bacon a bit before wrapping it around the shrimp. Last time I did it, I boiled it in water for a few minutes first. Turned out great, as I recall.
  • You've been on the forum long enough for 353 posts, but you haven't done a spatchcock cook?! Wow.
  • I know. I need to get my priorities straight. :(

    This is what I've been up to.

    Dripping Springs, Texas.
    Just west of Austintatious

  • Well, the food looks good, but your BGE setup looks like it came from a magazine.

    Nice stuff!
  • vidalia1vidalia1 Posts: 7,092

    Nice job on the food and the pics. I like your table also. Hey I have those same "plates" in your pic.
    ;) :) :P
  • VI, after looking at your web page it makes sense to me. Spatchcock is too easy. The pics show some really great cooks. Well done!

    I'm sure you'll have a nice spatchcock chik pic to add soon.

  • SC, food looks great and love all the pics.

    Especially love the dual-egg table, did you convert an old buffet? If so, did you have do anything special to support the weight of the eggs?

  • SC,

    Great job and super pics!

    What temp did you use on the chicken and about how long did it cook? Did you flip it skin down at any point or leave bones down for the whole cook?

    Looks like the wife and kids might leave more often if that's the kind of meal they get when they return! :ohmy:
  • Gary,

    Spatchcock is super easy and turns out terrific. I'm not really sure why, but they are better to me than roasting them whole or Beer can style. Good luck.
  • I cheated and microwaved the bacon for about 45 seconds to precook, but it still didn't get as crispy as I like. I'll precook a little longer next time.
  • Thanks for posting.I'll have to try those stuffed prawns.The chicks look great too!
  • Thanks Dave. It was a lot of fun to build but took me longer than expected lol.
  • Thanks Kim. Are you referring to my "fancy" China I used lol. I guess I could have presented them a little better, but I hate washing dishes lol.
  • Bryan,

    Thanks. No, I built the table from scratch. I looked at all of the tables on Whiz's site and just came up with a design that I thought I would like. Of course it changed a little as I built it though.
  • Thanks Clark. I did the chicken at around 350 for the whole cook. It took approximately and hour to an hour and 15 minutes. Bones down the whole cook. I think some people flip it to crisp up the skin for the last few minutes though.
  • Jon, I was seriously impressed with the prawns besides the bacon not crisping up quite enough. The concoction I made to stuff them with was really good. I don't have exact amounts though, as I usually just wing it. I put about the same amount of chives and serranos and seasoned it to taste with Sea Salt a cayanne pepper. The serranos weren't that hot, so that's the reason I added cayanne.
  • Nice pics. Seeing the price on those shrimp ($9/lb! Gulp!) made me appreciate how cheap my local seafood really is (same size shrimp would run $3-3.50/lb right now). Shrimp runs about the same price as center-cut pork chops 'round here.
  • Cool. That is some very nice wood work and the finish looks slick too.

    I'd like to try and build a table later this spring, but really want to get the egg off the ground sooner. May just throw together a cheap wooden stand to lift it up a little. :)
    Looking great! Great photos, the food looks fantastic. Just a thought, when I make BBQ Shrimp Wrapped in Bacon I will precook the bacon till it is starting to turn golden but still flexible. The shrimp take very little time to cook, in the case of my BBQ Shrimp Wrapped in Bacon no more then three minutes to a side, no where long enough to cook bacon. Yours will depend on how long you need to cook the stuffing.

    Great post, thanks for sharing and keep warm,


  • That looks great
  • Nice looking cook and a great pictorial.

  • The food and your set up all look great. Nice job.
  • NibbleMeThisNibbleMeThis Posts: 2,293
    The grub looks excellent for sure, but DAYUM that table? A whole 'nother level!
    Knoxville, TN
    Nibble Me This
  • Very nice looking cook!!!
    I did some seafood (lobster, shrimp and scallops) and a grilled squash for Mrs. Potatohead and myself for a "New Year" treat and used bacon too.
    This was my second try with wrapping and I failed (as much as you can with bacon wrapped jumbo scallops…Not much).
    The first time I didn’t cook the bacon at all before wrapping and I didn’t have a crispness (as you mentioned) that I wanted, so this go-round, I tried a per-cook and wasn’t happy with the results because of it being too crispy.
    There has to be a "happy place" between here and there, but I haven’t found it yet!
    Maybe Gator Bate has the answer!!
    Gator: Do you pan fry, bake or nuke it?
  • Thanks. It took awhile.
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