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1st Spatchcock - I'm hooked
I've had my LBGE for 1 week. Cooked a pork loin, some ribeyes, and last night some chicken thighs. Decided tonight I would try my hand at a spatchcock chicken. Put the bird, layed out flat, in the fridge last night to let the skin dry out. About 3 hours before cooking I put some olive oil and seasoning on the bird and back into the fridge.
Heated the Egg up to 375 with a raised direct setup and put the bird on. I was amazed at how stable the temp remained. Shot right back up to 375 and held there. After 30 minutes I slid a pan of sliced potatoes under the bird and let it go another 30 minutes. Checked the temp in the breast and it was at 162 so I pulled it.
The skin was crispy, the breast meat so juicy and the potatoes were great. I'm hooked. Will definitely be my go to whole bird method.
Thanks for all of the tips and info here. Really helped a ton.
Even my dog Cedar approved.
Comments
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Looks great, I have not done one with a drip pan under only raised grid direct at 400._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Only reason I used the drip pan was to cook the potatoes. Otherwise I would have left it direct the whole time. Such an easy cook and quick for a whole bird.
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How were the taters with the drippings?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
So you really get crispy skin???? I'e never gotten crispy skin on chicken yet...but i won't have my egg for a few weeks.Maybe the gasser just can't yeld cripy skin?
Looks very tasty!!!!
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
JRWhitee said:How were the taters with the drippings?
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Nice job, I am trying the potatoes next time._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Looks really good!! And I am guessing your pup was liking the smell too.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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CANMAN1976 said:So you really get crispy skin???? I'e never gotten crispy skin on chicken yet...but i won't have my egg for a few weeks.Maybe the gasser just can't yeld cripy skin?
Looks very tasty!!!!
On Naked Whiz's site he said they had good luck getting crispy skin by laying the bird out, uncovered in the fridge for 24-48 hours. This seemed to work for me. The skin was wonderful. -
CharlieTN said:CANMAN1976 said:So you really get crispy skin???? I'e never gotten crispy skin on chicken yet...but i won't have my egg for a few weeks.Maybe the gasser just can't yeld cripy skin?
Looks very tasty!!!!
On Naked Whiz's site he said they had good luck getting crispy skin by laying the bird out, uncovered in the fridge for 24-48 hours. This seemed to work for me. The skin was wonderful. -
Nice looking bird! Good idea with the potatoes too. Might need to give them a try
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