Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Spatchcock chicken -

So I decided to do a Spatchcock chicken using coconut oil instead of evoo, and coconut sugar substituted in a homemade rub.
Following directions found here - raised direct @ 400 - it turned out looking perfect, but the rub needs a bit of tweaking.
Also the skin was a bit rubbery when it cooled.
But overall for a my virgin bird it was ok.
Saw a couple suggestions around using a higher temperature or leaving uncovered in fridge - will try that next time.

End state:

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