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Everyone should make Spatchcock Chicken

TUTTLE871TUTTLE871 Posts: 1,316
edited January 2014 in EggHead Forum
Ok I've been doing these since my second day of owning my egg and I will probably continue till the day I depart this planet of ours. My wife told me we need to eat some healthier things after we heard my dad has to go in Friday and get 2 stents and then a good friend of ours is getting 3 bypasses. We do try to eat healthy most of the time but I get wild hairs and Start wrapping bacon around ribs and eating crisco out of a can (kidding). 
 Tonight did a spatch chicken with @mickeys coffee rub (wife says its the go to stuff) cooked 400 raised direct to temp as usual it was outstanding. Wife brought home quinoa and asked me to figure it out, cooked it up in fat free chicken broth with broccoli and left over chick peas, used a little red pepper some grated Parmesan cheese and that's it. Did up some Brussels sprouts in some spicy EVOO and garlic. Everything came out pretty damn good and the wife was very happy. 
 I did cover the liver up though with the rub and threw that on also, ate it while the wife wasn't looking.image

"Hold my beer and watch this S##T!"

LARGE BGE DALLAS TX.

Comments

  • Doc_EggertonDoc_Eggerton Posts: 5,007
    edited January 2014
    nt

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • GATABITESGATABITES Posts: 1,230
    Nice burd
    XL BGE 
    Joe JR 
    Baltimore, MD
  • tulocaytulocay Posts: 1,737
    looks good.
    LBGE, Marietta, GA
  • Have you tried skinless spatchcock chicken? It's a whole other level of awesome!
    Mark Annville, PA
  • TUTTLE871TUTTLE871 Posts: 1,316
    I haven't don't it skinless yet, we don't eat the skin anyways, I usually season under the skin so it holds all the flavor in.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • I promise you won't miss the skin. More of the rub gets on the meat. The chicken is as moist as with skin. You'll actually get more flavor without the skin and you'll have less fat rendered on your chicken.
    Mark Annville, PA
  • ibandaibanda Posts: 487
    Looks great. It's amazing how such a simple cook tastes so great. I like a to throw a few pecan chunks on the fire and it turns out great.
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
  • boatbumboatbum Posts: 1,273
    Nice bird.
    Cookin in Texas
  • TUTTLE871TUTTLE871 Posts: 1,316
    I usually toss in some pecan and this time I had some peach wood I brought home from the lake this weekend and tried that. Turned out pretty good.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • GATravellerGATraveller Posts: 3,086
    Quinoa belongs on the bottom of a shoe not in my belly  :)
    "They don't love themselves so they can't love no one else"
    -Peter Tosh

    Peachtree Corners, GA
  • Timbo66Timbo66 Posts: 109
    Looks great. Did the same a few weeks ago.
    Large Egg, Warner Robins,Ga
  • pretzelbpretzelb Posts: 156
    When you say "raised direct" does that mean you have an add-on for the regular grill to bring it higher in the dome? I'm interested in trying this after having some amazing chicken at a fancy restaurant but I'm not sure of the steps yet. 
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
  • BYS1981BYS1981 Posts: 2,423
    pretzelb said:

    When you say "raised direct" does that mean you have an add-on for the regular grill to bring it higher in the dome? I'm interested in trying this after having some amazing chicken at a fancy restaurant but I'm not sure of the steps yet. 

    Look up adjustable rig. It allows you to raise the grid.
  • Mickey's rub and spatch'd chicken are a match made in heaven.....Your cook looks so good.
    Large, small and mini SW Austin
  • A little over an hour when raised direct at 400?
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • Carolina QCarolina Q Posts: 10,047
    edited January 2014
    pretzelb said:
    When you say "raised direct" does that mean you have an add-on for the regular grill to bring it higher in the dome? I'm interested in trying this after having some amazing chicken at a fancy restaurant but I'm not sure of the steps yet. 
    pretzelb, yes, typically raised to the gasket level. There are a number of ways to do it; adjustable rig, woo, a couple of bricks, carriage bolts, or some other homemade method. If it's a short cook, you can just use less lump, so the fire is farther from the grid. 

    I use three of these, cut from some scrap square tubing. Used 'em for 4+ years now.

    image


    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • pretzelb said:
    When you say "raised direct" does that mean you have an add-on for the regular grill to bring it higher in the dome? I'm interested in trying this after having some amazing chicken at a fancy restaurant but I'm not sure of the steps yet. 
    pretzelb, yes, typically raised to the gasket level. There are a number of ways to do it; adjustable rig, woo, a couple of bricks, carriage bolts, or some other homemade method. If it's a short cook, you can just use less lump, so the fire is farther from the grid. 

    I use three of these, cut from some scrap square tubing. Used 'em for 4+ years now.

    image
    Freaking GENIUS! 

    I have a very hard time engaging in passive relaxation. Twitter.Instagram.
    Dallas, TX

  • FoghornFoghorn Posts: 3,926

    "Freaking GENIUS!"

    +1

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • pretzelbpretzelb Posts: 156
    pretzelb said:
    When you say "raised direct" does that mean you have an add-on for the regular grill to bring it higher in the dome? I'm interested in trying this after having some amazing chicken at a fancy restaurant but I'm not sure of the steps yet. 
    pretzelb, yes, typically raised to the gasket level. There are a number of ways to do it; adjustable rig, woo, a couple of bricks, carriage bolts, or some other homemade method. If it's a short cook, you can just use less lump, so the fire is farther from the grid. 

    I use three of these, cut from some scrap square tubing. Used 'em for 4+ years now.

    image
    Thanks for the clarification. I searched for a few more posts on the subject and found nearly all say "raised". I was planning to buy some extras from Ceramic Grill Store anyway so once I do this will be something I can try. I was going to wait before buying extras but I'm eager to try this.
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
  • Have you tried skinless spatchcock chicken? It's a whole other level of awesome!
    Can you do skinless raised direct or does it need to be indirect?
    Chicago, Illinois
  • TUTTLE871TUTTLE871 Posts: 1,316
    Yes I do have the adjustable rig from ceramic grill store, but using square tubing is genius.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • TUTTLE871TUTTLE871 Posts: 1,316
    A little over an hour when raised direct at 400?

    I would say but I cook to temp, if your don not have a thermapen look into investing in one. Was the best tool I have acquired for cooking

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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