Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

First spatchcok chicken

2»

Comments

  • Solson005Solson005 Posts: 1,911
    Looks good! Spatchcock is one of the main reasons I bought the small egg, being able to take a cheap chicken and make it taste that good for a few people all while traveling.. I have tried smoking it before, but after doing it raised direct once thats my go to method. I have found a small handful of cherry chips works wonders for the taste and the color of the spatchcock'd bird. 
    image
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • bbqlearnerbbqlearner Posts: 760
    edited July 2013

    +1 on raised direct. I like my chicken bathed first as well (brined) :D

    Makes it more juicy

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • MrCookingNurseMrCookingNurse Posts: 4,394
    Anyone use a maverick on the chicken or just thermapen the chicken after so long??


    _______________________________________________

    XLBGE 
  • I do mine raised direct at 375. Usually thermapen after about 45 mins.
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • michigan_jasonmichigan_jason Posts: 1,304
    Always leave the bird uncovered overnight in the fridge, I also will turn it over at the end of the cook and let the skin side get a little direct heat. Seems to produce great results. Another thing I have done is a little garlic butter spray or mop, then cornstarch and let her roast.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • yzziyzzi Posts: 1,793
    I throw the maverick in nearly all to temp cooks. Takes the guess work out of when to check.
    Dunedin, FL
  • JRWhiteeJRWhitee Posts: 3,132
    Once you go Spatch you never go back!

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • MrCookingNurseMrCookingNurse Posts: 4,394
    JRWhitee said:

    Once you go Spatch you never go back!


    This sure beats shoving a can up its rear!!


    _______________________________________________

    XLBGE 
  • JRWhiteeJRWhitee Posts: 3,132
    Once you go Spatch you never go back!

    This sure beats shoving a can up its rear!!

    :-O
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • MickeyMickey Posts: 17,802
    Anyone use a maverick on the chicken or just thermapen the chicken after so long??

    Just thermapen after about 50 mins for the first check.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • jaydub58jaydub58 Posts: 2,042

    I have been using an Oregon Scientific remote thermo, which is food temp only.  It just gave up the ghost, so I'll be using my Maverick.  

    That's the kind of cook I like to do from the living room in front of the 50" flat screen!

    John in the Willamette Valley of Oregon
  • Much better than my first attempt!  Looks great!

    Dave
    no, not -that- one!
    KI4PSR
Sign In or Register to comment.
Click here for Forum Use Guidelines.