We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet
for turkey tips, our Thanksgiving page
for turkey recipes, and our Holiday Entertaining Publication
for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast
Thanksgiving morning either!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Skinless Spatcocked Chicken
Two of our household are now on diets... skinless chicken breast type stuff. Anyway I cooked a spatchocked chicken last night without the skin. It worked. I marinated it in buttermilk with Kaptain Karl's Nonthreatening Rub (the two dieters are also spiceaphobic so I put together this rub} for a day. Toweled off about 95% of the marinade. Put on a thick layer of the rub. Cooked it half hour on a side at 350, breast side down first. Put on sauce twice during the last half hour. It was good the rub stuck to the marinade and with the baisted sauce it didn't have that animic look of skinless chicken. Just thought I would pass this on for those times when you are cooking for the caloricly challeneged. FF