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First Spatchcocked Chicken (with pics)
fence0407
Posts: 2,236
Sooooo......after doing a beer-can chicken as my first cook, I decided to try the "spatchcocked" method for cooking a whole chicken. Let's just say I probably won't be doing another beer-can chicken again!
After removing the backbone of the whole chicken and laying it out "butterflied", I seasoned it with some olive oil and John Henry's "Texas Chicken Tickler" seasoning. (This seasoning works wonders on grilled vegetables as well).
I preheated the Egg to 400 degrees with a raised grid, direct cook, and added the chicken breast side up.
I let the chicken cook for about an hour before pulling off, checking the internal temperature periodically.
Guests loved the end product, as did I. One of the best tasting chickens I've ever had. No sauce needed, tender and juicy. Will definitely be doing another Spatchcocked chicken in the near future!
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA
Cumming, GA
Comments
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Nice!
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nice cook. One thing we like about spatching a bird is using two different rubs, one for each side of the bird. Great way to get some variety.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Will be doing a couple today but will add sauce the last 15.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Next time, I will combine the spatchcock cutting with the Cornell Chicken technique. I bet it will be a winner.-----------------------------------------------------Albuquerque, NMLarge BGE, Weber Kettle, Weber Smokey Joe
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Spatched a small turkey for Thanksgiving. Week later, spatched a couple chickens. Definitely THE way to go.Large, Small & Mini. Marietta, GA Go DAWGS!!
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