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OK, my "Ultimate Cooking Experience" has been expanded by my first spatchcock attempt. Damn. That bird was awesome!!! Brined for 4+ hours, raised direct, hickory chips on BGE charcoal (minor temp control issues).....and "Chupacabra Rub" from www.2gringossalsa.com (it's a South Texas outfit).
Very, very pleased with myself (and my Wife gave me that special little wink just now...)
Thanks everyone. I tried it two nights ago and did direct at about 375 for one hour. Came out amazing. "nolaegghead" mentioned raised? Do you guys all raise your rack somehow for this? What does that do in the EGG?
Anyone have a brine recipe they swear by?
Basic one works pretty well- 1 gallon water, 1 cup salt, 1/2 cup sugar- bring to boil and then cool...
You can add other stuff to it for flavor if you want but I do that through rubs, sauce, etc.