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Saved by the Spatchcock

Dannyo14Dannyo14 Posts: 12
edited July 2012 in EggHead Forum
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.


  • lousubcaplousubcap Posts: 7,604

    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): 

    Now about that brisket-chalk that up to judgement....

    Louisville   L & S BGEs 
  • pasoeggpasoegg Posts: 280

    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

  • JerkChickenJerkChicken Posts: 551
    Long Live the ****!!!
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • Dannyo14Dannyo14 Posts: 12
    Well said.
  • cortguitarmancortguitarman Posts: 2,031
    For the healthy crowd, try skinless spatched chicken. They taste just as good.
    Mark Annville, PA
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