Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

spatchcock chic

ChainsmokerChainsmoker Posts: 106
edited 8:17AM in EggHead Forum
I'm doing direct, raised grid at around 375. What temp do I cook the chic to? Seems like I've seen y'all say two diff. temps. One thigh, one breast. I case you couldn't figure it out, this is my first one. Had an egg for almost 8yrs and this is the first spatchcock. Isn't that a shame!!!???


  • AZRPAZRP Posts: 10,116
    Breast 160 everything else 195 is how I do it. -RP
  • BigGreenDonBigGreenDon Posts: 166
    Brests 160-ish, Legs 170-ish. With Spatchcock, it usually just works out -- because the hot air from the coals is going around the outside of the platesetter and chicken and the dark meat is getting just a tad more heat anyway.

    If you read the article on Mad Max's Turkey (see nakedwhiz website), you'll see that he actually puts bags of ice on the breasts for 20 minutes before starting the cook so that they start off at a lower temperature at the start.

    These little details are what makes BBQ so fascinating.

  • Little ChefLittle Chef Posts: 4,725
    Chainsmoker....The chicken itself will generate the two different temps. Once the breast hits the 160-165 range, the legs and thighs will automatically be high 170's low 180's. And the only "shame" is going to be how hard you are kicking yourself for not trying it sooner. :woohoo: :laugh:
  • 2Fategghead2Fategghead Posts: 9,623
    Ryan, Now you owe it to yourself to eat spatchcock chicken once a week for at least 8 years now. :woohoo: Tim

    I love three pound chicks with their backs cut out skin all crispy covered in rub. :P num num
Sign In or Register to comment.
Click here for Forum Use Guidelines.