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.

Close! But Not Exactly - Spatchcocked Chicken

NibbleMeThisNibbleMeThis Posts: 2,293
edited 10:46AM in EggHead Forum
Alexis brought something home from the grocery store this week, one of which was this new (I think) item from Philadelphia Cream Cheese


I thought it would make a good slather for a spatched bird. So I did one bird my usual way and slather another one with the creme spread under and over the skin, then salt and pepper. Cooked them both indirect at 350f on a raised grid for an hour-ish.


Near the end, they were both looking good so I thought I'd hit the cream cheese one with another brush of that stuff.


The usual one came out like this...


The cream cheese one...ummm....butt ugly!


So I took the normal one and served it with some grilled zucchini using Albukirky Rub (fellow Egger) & Mexican rice.


Don't worry, the cream cheese one didn't go to waste. I tossed the skin and shredded the meat because it was fine. I used it the next night in these enchiladas which were equally great.


But lesson learned. It was worth a try though!
Knoxville, TN
Nibble Me This


Sign In or Register to comment.
Click here for Forum Use Guidelines.