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Innaugural Cook Spatchcock Chicken
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Roll Tide
Posts: 505
So for the innaugural cook, I decided to do two spatchcocked Chickens. Thanks to Grandpa Grubs picture guide for temp settings, I almost nailed the temp, I was aiming for 350* and hit 360*, which is great in my opinion for first time with the egg. It chugged perfectly at that temp the whole cook. Anyways, here are the fruits of my labor. It went over as a hit with everyone. Also, thanks to everyone on this forum who provides information and suggestions. This forum is an priceless tool! oh yeah, I love the egg!!!! hands down, best outdoor cooker I have ever used!
Comments
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Alright nicely done. :P Tim
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Nice looking chicken. Welcome to the addiction..you will never be(cook) the same..LOL
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Nice lookin chicken.
What are the screws and washers for?
Can you share Grandpas temp info? -
Great job! Spatchcock Chicken is one of m favorites. Enjoy
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Roll Tide, You are off to a great start in the Egg Kingdom. You even posted pictures way to go man.
Jupiter JimI'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Smoking Bulldawg,
The washers and to creat a homemeade raised grid. I din't have an extra cooking grate or anything so I used a 4.5 inch x 1/4 Stainless Steel bolt, would've used a 5 inch, but that was all I had lying around and a couple washers to elevate the grid and used the bold head to stand on the fire ring which raised my grid to the desired height. Here is link to Grandpa Grubs post which has a link for the damper settings for various temps and several other links that you should check out.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=817979&catid=1 -
Thanks,
I am like a kid in a candy store. -
This was my first spatchcock as well as first cook on bge. Previously I had done rotisery on offset and quarters, but thoroughly enjoyed this cook and I will do it again.
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Thanks, I am going to try and keep the ball rolling
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Thanks Tim,
I appreaciate it -
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aww that purty white egg is cute. mine is blacker than soot!
enjoy it, chicken was my first cook as well. I cook spatchcocks raised direct, skin side down now.
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