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First spatchcock chicken- tastiest bird evah! *pics

Have had my egg about a year but never tried spatchcock- man! It was awesome! Dizzy Pig Redeye Express in and out. 400f dome direct for 1:20 - perfectly juicy with crispy skin!
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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Comments

  • henapplehenapple Posts: 14,677
    nice cook...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • caneggercanegger Posts: 538
    I've done two now and don't think I'll do it any other way now. Comes out good. Nice job
  • FoghornFoghorn Posts: 2,739

    Looks like you broke the code.

     

     

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • bigphilbigphil Posts: 1,387
    looks great 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • I love spatchcocked and yours looks great. I only wish the skin got crispier, I have tried leaving the chicken uncovered overnight in the fridge, but it still isnt super crispy.
    LBGE, Twin Eagle 36" grill to hold my EGGcessories
  • SmokeyPittSmokeyPitt Posts: 7,088

    Great looking bird!  Good job on the carving as well...got her all pieced up and ready to eat!



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • CANMAN1976CANMAN1976 Posts: 1,563
    Get high in the dome for crispier skin!!!
    Got Rig?
    Hows ya gettin' on, me ol ****



    Kippens.Newfoundland and Labrador. (Canada).
  • MickeyMickey Posts: 16,504
    Nice bird.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Looks real nice. Good cook.
  • loveTheEggloveTheEgg Posts: 466
    Have had my egg about a year but never tried spatchcock- man! It was awesome! Dizzy Pig Redeye Express in and out. 400f dome direct for 1:20 - perfectly juicy with crispy skin!
    Also try it with DP Cowlick....man is it good!!
    Brandon, MS
  • I keep meaning to leave the chicken uncovered in the fridge, but have not yet.  Got another to do this week and will try!  I did kinda let the temp creep up to 425F for the last 15 mins, so that might have helped with crispy-ness.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • I did my first spatchcock last week and I have never had a chicken so tender and juicy Wife said we will have to do it again
     
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
  • Porky1Porky1 Posts: 17

    I have a Lg BGE and did 2- 4lb spatchcocked on the grate with the legs up on the platesetter. Cooked at just under 400 for 1:10. Meat was juicy but skin was short of crispy.  Rub was Plowboys Yardbird that is my go to chicken rub.

     

    When you said direct I take that to mean no platesetter, am I correct?

  • Cookbook_ChipCookbook_Chip Posts: 626
    @porky1 yep, no platesetter. Seems 400 would be enough for crispy regardless, but try direct!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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