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Spatchcocked chicken
Comments
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Reverse spatchcock
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Spatchcock is the way to go!!The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
that looks great i got one on now
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Excellent looking bird, good cook. While trying to fit two franken chickens on my medium, I had to chop shop them. Put on legs/thighs, 5-7 minutes later breasts, 5-7 minutes later wings. Everything came out cooked, not overcooked. Doesn't look as nice as a spatched bird, but came out very well.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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It does look good. I haven't done a spatchcock in years. Maybe the time has come again.
Steve
Caledon, ON
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I usually remove the backbone (saved for stock) when I spatchock a bird. never have split the breastbone like that
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As Buckegg mentioned reverse spatchcock. We kept all the bones afterwards and made a stock which has been in the stockpot for about 24hrs now the house smells great.Lynnwood WA
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Easy and delicious. Almost magical how the breasts and thighs seem to get to temp at the same time.
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Why would anyone with an egg do beer can chicken when you can do spatchcock????
Rockwall Texas, just east of Dallas where the humidity and heat meet! Life is too short to get caught in the fast lane behind somebody slow!
XL, LG, Sm, Mini and Weber for drink holder
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woody's wood pit said:
Why would anyone with an egg do beer can chicken when you can do spatchcock????
Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain -
Doing one as I type this....
I still enjoy roasting a whole bird in the traditional manner, but this method yields good results in a shorter period of time.
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woody's wood pit said:
Why would anyone with an egg do beer can chicken when you can do spatchcock????
Steve
Caledon, ON
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Little Steven said:woody's wood pit said:
Why would anyone with an egg do beer can chicken when you can do spatchcock????
Most times I don't care for the extra "flavoring" that the fat dripping on coals lends to a direct cook. I usually do my birds indirect to avoid it. I did tonight's bird raised, direct, at 400°.
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If you have the BGE chicken stand, try one with the neck down in a shallow pan. The dark meat is in the hotter part of the egg and the fat runs down and bastes the breast. I usually get 20 to 25 * difference in the two. The drippings are awesome too.
Steve
Caledon, ON
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I don't have the BGE stand, but I have another vert roaster with a small drip pan. Been awhile since I've used it....but I'll give it a whirl on the next bird.
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The BGE stand is pretty narrow at the top. You may have to clip out a couple of inches of the backbone to start it. Depends on the size of the bird.
Steve
Caledon, ON
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Hello.... When you run out of beer and need to make an excuse for the wife because she is wondering were all the beer went. "I used it to cook with hun and i need to run and get some more".lolwoody's wood pit said:Why would anyone with an egg do beer can chicken when you can do spatchcock????
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