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Saved by the Spatchcock
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Dannyo14
Posts: 19
I am only one year into this Egg cult and while I am no expert I consider myself pretty handy. However, yesterday I was hosting a dinner party for 14. Had bought a nice 8lb brisket that I seasoned with a personal recipe. Put it on my egg at 200 around 7:30. Left the house everything was great and got home around 3 to find the Egg temp at 0 and Brisket at 100 (after being cooked in the sun). Dinner party at 6. I hopped on the forum and looked up Spatchcock chicken recipes and sent my wife to pick up 7 chickens. Well, after going on YouTube to learn how to Spatchcock I prepared 7 of these birds using Dizzy BBQ rub and it was a hit. The point of this post is to put another plug out there for the greatness of the Spatchcock chicken. It saved my dinner party and was a hit. I would have included pics but there was nothing left and I was in a cooking fury. Thanks.
Comments
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Great audible-and here's a great link that may save you a few you-tube search minutes down the road-probably the best intro site for ceramic cooking going-(and I have no affiliation-just trying to help):
http://www.nakedwhiz.com/ceramic.htm
Now about that brisket-chalk that up to judgement....
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
captain hits this one on the head....great site!!! spatchcook chicken is the bomb! Just no left overs. Best meal for the money I know of....
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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Long Live the ****!!!LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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Well said.
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For the healthy crowd, try skinless spatched chicken. They taste just as good.Mark Annville, PA
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