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.

Spatchcocked a bird

VetereggnarianVetereggnarian Posts: 244
edited 3:11PM in EggHead Forum
Still new at this, so this was my first spatchcock. Couple chunks of pecan, cooked on a raised grid slightly above the gasket, didn’t flip it.

The skin got the acrid burnt chicken fat taste, but the meat was really good – had to beat my finicky four-year-old back from it. Definitely a keeper.


  • giantwinggiantwing Posts: 189
    wow looks great. I have not tried that yet either but I need to. Any pointers?
  • MickeyMickey Posts: 17,966
    Looks good
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • 2Fategghead2Fategghead Posts: 9,623
    giantwing, I spatchcock chicken all the time and love them. Try the nakedwiz site to learn more and good luck. Don't for get to take pic's and post your cook. Tim ;)
  • 2Fategghead wrote:
    Try the nakedwiz site to learn more and good luck.

    That is what I used and it worked really well. Not sure how to fix the dripping fat problem without really modifying the way it cooks (drip pan, right). Luckily I can live without eating the skin and it peels right off. Have a good pair of shears. Very easy and well worth it.
  • 2Fategghead2Fategghead Posts: 9,623
    Vetereggnarian, Cindy and I love crispy skin on our chicken. We happen to like grilling our spatchcock bird on our adjustable rig up high. We grill them direct at 400 degrees and I usually pull them off when the dark meat is around 200 degrees in the inside. I also try to pick out a small bird somewhere in the area of three pounds. I don't worry about the drippings. I let the fat burn off in the hot coals. I think your chick has a wonderful color to it. Have a great weekend. Tim :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.