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As good as everybody says it is:spatchcocked chicken

YEMTreyYEMTrey Posts: 1,575
edited September 2012 in EggHead Forum
Too easy of a quick and cheap dinner. Rubbed one with Byron's Butt Rub and the other with DP Red Eye.
Turned out so moist and juicy it was crazy.
Did these at 325-350 indirect.
Cincinnati, Ohio
"Ain't nobody gonna find ya, unless you get yourself lost."

Comments

  • nemonemo Posts: 102
    Very nice. I do mine direct @ 350* dome.
    Fairview, Texas
  • nemo said:
    Very nice. I do mine direct @ 350* dome.
    Me too but whatever works for you is great.  Before BGE wife had gotten grilled spatchcocked chicken from Mi Pueblo market grilled in the parking lot every day.  After the first BGE spatchcocked chicken that other stuff I had thought was good was really dry and tough.
    My actuary says I'm dead.
  • Great looking split birds - but really, are there any bad looking ones? 
    Although I've done them direct, I find on my medium, it requires you to build the fire just so and watch them. 
    Indirect, anywhere between 350-400F dome, is always for me "moron" proof and the result is the way we like it. 

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • gte1gte1 Posts: 375
    Done them both ways, direct seems to produce a little crisper skin but both work great. I also do halves rather than spatchcock. They are a bit easier to handle, and I can move them around to cook more evenly.
    George
  • mokadirmokadir Posts: 114
    I've also done both ways. I ( i.e. SWMBO) found that the direct method (raised grid) gives it a bit of an unpleasant smoky flavor as the chicken fat burns up in the lump. Indirect it is...
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
  • TjcoleyTjcoley Posts: 3,109
    Love how the one bird is being much more modest with crossed legs. Nice cook. I usually do direct but these look great. May have to try indirect.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • GriffinGriffin Posts: 6,617
    Can't go wrong with spatchcock! looks great.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Did a couple myself on Friday, I go indirect 375-400 dome.  Repurposed on Saturday chopped up with a jalapeno, onion, cumming, oregano, chili powder and some stock for a filler for chicken burritoes.
    Edina, MN

  • Budgeezer said:
    Did a couple myself on Friday, I go indirect 375-400 dome.  Repurposed on Saturday chopped up with a jalapeno, onion, cumming, oregano, chili powder and some stock for a filler for chicken burritoes.
    Yea, leftover spatchcock makes awesome dishes. I've done quesadillas, and nachos with outstanding results
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • Just got an egg and tried a spatchcocked chicken for my first cook.  Seasoned with hungarian paprika, garlic, and pepper.  Cooked direct at 375-400 as I don't have a platesetter yet.  Tasty bird. Moist and juicy. 

    spatchcock chicken.jpg
    3264 x 1836 - 1M
    spatchcock chicken.jpg
    3264 x 1836 - 1M
  • YEMTreyYEMTrey Posts: 1,575
    Budgeezer said:
    Did a couple myself on Friday, I go indirect 375-400 dome.  Repurposed on Saturday chopped up with a jalapeno, onion, cumming, oregano, chili powder and some stock for a filler for chicken burritoes.
    Yea, leftover spatchcock makes awesome dishes. I've done quesadillas, and nachos with outstanding results
    Excellent advice.  We have the equivalent of a whole bird left and the wife and I were discussing what to do with the remainders.  Burritos and quesadillas are at the top of the list.  I was trying to persuade her into making me some chicken salad so I could take it for lunch!
    Cincinnati, Ohio
    "Ain't nobody gonna find ya, unless you get yourself lost."
  • DonWWDonWW Posts: 258
    Did a spatchcock bird Saturday.  Taters right next to the bird.  Have always done mine direct with dome at 350.  Tried to flip it at 40 minutes and the bird was so juicy and tender that I lost a hind quarter.  Never have tried it indirect - may try that next with the taters under the bird. Ditto on the repurpose - chicken breakfast taco this morning. 
    XL BGE.  Dallas, Texas.
  • Of course it depends on the size of the bird, but does a spatchcocked yardbird fit in a small egg?

      Not sure I have my beer can thingy anymore, since all I do now is spatchcocking...(on the large egg, though.)

     RicklessssS in Oregon

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