Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Spatchcock Chicken band wagon with Pics.

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Comments

  • JLGougeonJLGougeon Posts: 16
    Trying two birds on my XL.  I'm using a raised grill @ 400.  Jim, I lightly basted the inside with cooking sherry.  I'll let you know how it turns out.  image
    photo-3.JPG
    240 x 320 - 35K
    Cheers!
    John
    XLBGE and Weber Silver "C"
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  • SpringramSpringram Posts: 417
    @JRWhitee - I also love to use John Henry's Texas Chicken Tickler. Very good stuff. You chicken looks great.

    Springram
    Spring, Texas
    LBGE and Mini
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  • SpaightlabsSpaightlabs Posts: 618
    Spatchcocking it makes it unique...you remove the spine and crush it down til it is flat. Cooks up beautifully.
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  • JRWhiteeJRWhitee Posts: 2,546
    Thanks Guys, I can't believe I have had my egg for 7 plus years and just found out about Spatchcocking chickens.

                                                                        
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    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • JLGougeonJLGougeon Posts: 16
    The spatchcock chicken turned out great.  We had to wait about an hour for dinner so it was kept warm in an aluminum pan with a cover.  Even after an hour it was still warm, tender and juicy.  What a great way to grill chicken!image
    Spatch.JPG
    320 x 240 - 50K
    Cheers!
    John
    XLBGE and Weber Silver "C"
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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...)

    108.JPG
    2448 x 3264 - 2M
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  • JRWhiteeJRWhitee Posts: 2,546
    @spursinwichita nice looking bird, I am definitely brining the next one.

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • radamoradamo Posts: 349
    Hi everyone... new here to the forum and EGG WORLD... 

    Is this done with direct heat?

    Thanks,
    Rich
    Long Island, NY
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  • JRWhiteeJRWhitee Posts: 2,546
    I have always done direct at 400 but a few guys use indirect.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • nolaeggheadnolaegghead Posts: 12,415
    @radamo - first, welcome to the forum.  Yes, raised direct.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • JRWhiteeJRWhitee Posts: 2,546
    Thanks Nola, I just notice this was your first post @Radamo Welcome as well.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • AquacopAquacop Posts: 466
    Looks awesome, I have loved every bird cooked on mine.
    LBGE 2013 Located in Savannah, Georgia
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  • radamoradamo Posts: 349
    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?
    Long Island, NY
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    radamo said:
    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?
    Welcome @radamo... there are lots of ways to raise you gird. Some use empty beer cans or bricks; plus there are grid extenders that you can buy. The purpose of raising the grid for spatchcock is to get the bird further away from the direct heat so that the skin (or outside of the bird if, God forbid, you take the skin off) doesn't cook too quickly (i.e., burn).
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • radamoradamo Posts: 349
    Did one the other day on the normal grid and the bird did not burn.  Maybe I did not have the firebox full.  Oh well.  Good to know...  Thanks for the tip, now I will have to get some canned beer.  :-)

    Long Island, NY
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  • Anyone have a brine recipe they swear by?
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  • JRWhiteeJRWhitee Posts: 2,546
    edited July 2013
    You can also get some fire bricks and set them in the inner ring of the firebox where the platesetter sets and put your grid on the fire bricks. This gets your cooking surface to the felt line.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • WolfpackWolfpack Posts: 1,252
    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.

    Greensboro, NC
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  • cbr0011cbr0011 Posts: 85
    How long does it take
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  • JRWhiteeJRWhitee Posts: 2,546
    About 1 hour, I cook to temperature though 160 breast, 180 thigh.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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