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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

spatchcock chic

ChainsmokerChainsmoker Posts: 106
edited November -1 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!!!???
Thanks,
Ryan

Comments

  • AZRPAZRP Posts: 10,116
    Breast 160 everything else 195 is how I do it. -RP
  • BigGreenDonBigGreenDon Posts: 165
    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.

    Don
  • 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
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