Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Another Spatchcock Success

I haven't posted a picture of a cook in a while, so I thought I'd do my part. This is your standard Simon and Garfunkel chicken. This one is going to be turned in to chicken salad.

I also cooked 2 pieces of Mahi Mahi before the chicken. No pics of those. The family was hungry.
Mark Annville, PA


  • Solson005Solson005 Posts: 1,911
    Looks good! I'll have to add Simon and Garfunkel to my ever growing list of things to try! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • cortguitarmancortguitarman Posts: 2,043
    It is so good, and so easy.
    Mark Annville, PA
  • Since i've been cooking on the grill extender, on top of the adjustable rig, I can't seem to get the breast temp up to 160 at the same time the thighs are 180?  I was thinking of flipping the bird breast down the first 30 min or so.  Thoughts?

    GEAUX TIGERS!!!!!!!!!

  • Charlie tunaCharlie tuna Posts: 2,191
    I inject my chickens with "bitter orange" marinade, so i can overcook the breasts (if necessary?) to get the thighs fully cooked to 180 degrees without drying anything out !
  • cortguitarmancortguitarman Posts: 2,043
    I always cook mine breast side down for 10-15 minutes, then flip for the remainder of the cook. BTW, this bird was skinless. I've been removing the skin on them lately and like them better than with the skin on. It is just as moist and more of the rub gets on the chicken.
    Mark Annville, PA
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