Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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

Tried a new Spatchcocked Chicken seasoning!!

Charlie tunaCharlie tuna Posts: 2,191
edited June 2013 in EggHead Forum
Cooked a couple of brined local fresh chickens and used a new seasoning that came out very good.  Picked this stuff up at Sam's Club, called "MOJITO LIME" and is made by McCormick.  It is one of their "Grill Mates" products.  I brined the chickens for 24 hours, rinsed , then applied the seasoning eight hours before spatchcocking them, along with fresh corn, squash and sweet potato.  Cooked the chicken over the squash and allowed the drippings to fall into the squash.  This seasoning goes well with poultry since it has a little citrus taste in iitit. image

Comments

  • SmokeyPittSmokeyPitt Posts: 7,091
    Looks great Charlie.  That seasoning sounds tasty. I will be on the lookout for it.  I bet the squash was to die for.  


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

  • Charlie tunaCharlie tuna Posts: 2,191
    The girls loved the butternut squash, i did acorn squash also, that will get tested tonight - i don't eat the "stuff" -- meat and potatoes here!!  The corn really came out good -- just cleaned it and add a teaspoon of butter - wrapped it in foil, cooked for an hour around 375 degrees! 
  • GriffinGriffin Posts: 7,080
    Great looking birds, Charlie!!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • rholtrholt Posts: 375
    What was your brine, Charlie?
  • Charlie tunaCharlie tuna Posts: 2,191
    I buy my brine from a restaurant supply.  It's something made for broasting chicken, "broasting" is pressure frying.  This "stuff" is called "chickite".  It is a salt base, with some other secret ingredients???  I haven't brined my chicken with any other product, so i can't compare it to anything.  But it certainly makes a big difference in the finished product.  Myron Mixon is going to try some in an upcoming competition!?  It like draws the rich flavor from the chicken??
  • rholtrholt Posts: 375
    Thanks for posting Charlie. Will look into it.
  • JamieoroJamieoro Posts: 180
    Looks great! I'm due for a spatchcock . Thanks for the reminder!
  • thetrimthetrim Posts: 1,153
    Nice job, Charlie.  Wow you have that egg packed down!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
  • Charlie tunaCharlie tuna Posts: 2,191
    thetrim said:
    Nice job, Charlie.  Wow you have that egg packed down!!!
    With all this talk about "the best lump", forum members have me worried, and i'm trying to be as efficient as possible.
    :)]
  • kcd124kcd124 Posts: 3
    Charlie - I'm a newbie and was wondering why the foil on the rim of the egg? Thanks
  • Charlie tunaCharlie tuna Posts: 2,191
    I use a piece of foil as a drip pan to protect my platesetter and keep it clean, instead of a pan.  Easier, just wad up the foil, let it cool a minute after the cook and toss it in the garbage.  Cost less than a nickle.image
  • BotchBotch Posts: 3,375
    I bet the squash was to die for.  
    This.  Stealing your idea!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Mojito lime is very good on chicken. It is pretty much my go to. Everyone that has tried it has loved it. Costco has been carrying it the past year or so. In fact I just got done making a Mexican inspired brine that includes that seasoning for a spatched bird.
  • flynnbobflynnbob Posts: 620
    Beautiful, CT - Indirect - How long and what temp? Time on squash as well?
    Milton, GA.
  • Charlie tunaCharlie tuna Posts: 2,191
    This is the beginning of the cook.  Indirect, three tiered grid using only two of the grids.  Corn cleaned and a teaspoon of butter - wrapped in foil (45 to 60 minutes to cook).  Two types of squash, butternut and acorn Halfed facing up to catch chicken broth (45 to 60 minutes to cook).  Baked potato and sweet potato, cleaned poked many times with a fork, covered with EVO and heavy kosher salt, then wrapped in foil (45 to 60 minutes to cook).  Two three pound spatchcocked chickens, brined for 24 hours in "chickite", rinsed and seasoned McCormicks "Grill Masters" Mojito Lime.  All the products cooked at about 375 degrees for one hour.  Chicken was pulled when breats reached 165 degrees and thighs 185 degrees. image
  • flynnbobflynnbob Posts: 620
    This is the beginning of the cook.  Indirect, three tiered grid using only two of the grids.  Corn cleaned and a teaspoon of butter - wrapped in foil (45 to 60 minutes to cook).  Two types of squash, butternut and acorn Halfed facing up to catch chicken broth (45 to 60 minutes to cook).  Baked potato and sweet potato, cleaned poked many times with a fork, covered with EVO and heavy kosher salt, then wrapped in foil (45 to 60 minutes to cook).  Two three pound spatchcocked chickens, brined for 24 hours in "chickite", rinsed and seasoned McCormicks "Grill Masters" Mojito Lime.  All the products cooked at about 375 degrees for one hour.  Chicken was pulled when breats reached 165 degrees and thighs 185 degrees. image
    Love It.  Time for me to get an AR and I will try.
    Milton, GA.
Sign In or Register to comment.