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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

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
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Comments

  • henapplehenapple Posts: 14,066
    nice cook...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • caneggercanegger Posts: 536
    I've done two now and don't think I'll do it any other way now. Comes out good. Nice job
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  • FoghornFoghorn Posts: 2,255

    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

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  • bigphilbigphil Posts: 1,380
    looks great 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • 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
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  • SmokeyPittSmokeyPitt Posts: 6,106

    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. 

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  • CANMAN1976CANMAN1976 Posts: 1,537
    Get high in the dome for crispier skin!!!
    Got Rig?
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • MickeyMickey Posts: 16,168
    Nice bird.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Looks real nice. Good cook.
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  • loveTheEggloveTheEgg Posts: 394
    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
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  • 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
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  • 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
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  • 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?

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  • Cookbook_ChipCookbook_Chip Posts: 491
    @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
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