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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

APL'S Grilled Whole Spatchcock Chicken

Ross in Ventura
Ross in Ventura Posts: 7,234
edited November -1 in EggHead Forum
Jackie gave me BBQ 25 by Adam Perry Lang for Christmas I already had Serious Barbaque by him. This Spatchcock chicken is wonderful.
DSC_0009-46.jpg
The Raws.
DSC_0014-43.jpg
The Brine
DSC_0019-28.jpg
In the fridge for 6-hrs.
DSC_0025-20.jpg

DSC_0026-21.jpg

DSC_0027-24.jpg
On a raised grid @300* with apple and cherry wood for smoke.
DSC_0029-19.jpg
Pulled @ 165* internal.
DSC_0030-16.jpg
Rested for 10-min.
DSC_0033-15.jpg
Served with Fresh Asparagus and Garlic Mashed Potatoes. This Chicken has a wonderful flavor and texture, very pleasing to the palette. I well make this again and again. Serious Barbecue and BBQ 25 books are worth having for the serious Cook.

Recipe:http://www.bonappetit.com/blogsandforums/blogs/badaily/2010/05/winner-butterflied-chicken-rec.html


Thanks for lookin.

Ross

Comments