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My First Spatchcock Chicken

One 4 lb chicken rubbed with a little EVOO and McCormick GrillMates brown sugar bourbon rub.  This was semi last minute, so it only sat in the fridge about 2 hours or so.  Going to cook it raised (gasket level) at 400 degrees.  Having a nice Vodka and Diet Sprite with lemon and lime to marinate me.... ;-)  Attached are pre cook pictures, will post again when its done.
RobLarge BGE, Merritt Island, (Space Coast of Florida)

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Comments

  • lantzwrlantzwr Posts: 229
    Was going to do beer can, but y'all convinced me that spatchcock was the way to go.  I think the beer can chicken stand might stay on the shelf for a little while.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

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  • brianwdmnbrianwdmn Posts: 366
    Once you cut out the backbone you never go back. It's definitely the way it go.
    Marietta, East Cobb, GA
  • lantzwrlantzwr Posts: 229
    Off the grill resting....(sorry, pic is a little blurry).  Will take another one or two when I carve it up.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • lantzwrlantzwr Posts: 229
    I cut into the breast bone, and it was quite red in the bone area.  Wife said no way, I would have eaten it.  So back on it goes.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

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  • lantzwrlantzwr Posts: 229
    Guess I need to get a better thermometer.  
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • brianwdmnbrianwdmn Posts: 366
    Thermapen is your best friend. 180 at the thigh and 160 at the breast.
    Marietta, East Cobb, GA
  • Put the thermometer in the thickest part of the breast and go to 165. DigiQ is a great investment.
  • lantzwrlantzwr Posts: 229
    Well here it is all cut up.  I think I will cook it 80 minutes next time, unless I get a better thermometer by then.  Still juicy and flavorful.  Will definitely try again soon.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • brzeltbrzelt Posts: 62
    Nice.... I know I will never beer can a chicken again after spatchcock.
    Bruce
    L BGE
    Kennesaw, GA
  • I did one tonight. I use Mango margarita mix in my brine. Cook the chicken with a little rub, , then when it is almost done, i cut it up into leg/thigh and breast / wing sections and put it in an aluminum pan with some margarita mix and brown sugar. get it all covered - cover pan with foil for a few mins,  till almost done then finish on the grill. Thicken the mango / Brown sugar left in pan and serve it over chicken. I do this with ribs too.
  • DMWDMW Posts: 9,258
    Nice, I use my beer can stands as drying racks for my BBQ gloves now.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • lantzwrlantzwr Posts: 229
    I did one tonight. I use Mango margarita mix in my brine. Cook the chicken with a little rub, , then when it is almost done, i cut it up into leg/thigh and breast / wing sections and put it in an aluminum pan with some margarita mix and brown sugar. get it all covered - cover pan with foil for a few mins,  till almost done then finish on the grill. Thicken the mango / Brown sugar left in pan and serve it over chicken. I do this with ribs too.
    Sounds really good.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • lantzwrlantzwr Posts: 229
    DMW said:
    Nice, I use my beer can stands as drying racks for my BBQ gloves now.
    LMAO....
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • I'll agree with the use of a thermometer to ensure that your cooking to the proper IT. However, red near the bone is not necessarily a sign of under cooked chicken.
    ---------------------------------------------------------------------------------
    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
  • abpgwolfabpgwolf Posts: 329
    The most important tip that I have gotten from this forum forum is: If you get a good thermometer (Thermopen) and cook to temp rather than time, your results will improve immensely.

    Lititz, PA – XL BGE

  • lantzwrlantzwr Posts: 229
    I'll agree with the use of a thermometer to ensure that your cooking to the proper IT. However, red near the bone is not necessarily a sign of under cooked chicken.

    abpgwolf said:
    The most important tip that I have gotten from this forum forum is: If you get a good thermometer (Thermopen) and cook to temp rather than time, your results will improve immensely.
    Going to order a good thermometer this week.  I knew it was probably OK to eat, but there was no way I was going to convince the wife of that, even if I showed her that article.... ;-)
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
  • jtippersjtippers Posts: 512
    I had never read that article before. That is good information.
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • lantzwr said:
    Going to order a good thermometer this week.  I knew it was probably OK to eat, but there was no way I was going to convince the wife of that, even if I showed her that article.... ;-)
    Mrs. TOTN used to be the same way. Once she knew the facts she has at least started eating down to the reddish areas.
    ---------------------------------------------------------------------------------
    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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