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Spatchcock? I don't think so

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NPHuskerFL
NPHuskerFL Posts: 17,629
edited August 2014 in EggHead Forum
So, it's Tuesday. The wife has a late day at work and I want to wow her and the rest of the family. I've never deboned and stuffed a chicken. So, here goes nothing. Started with a fresh roaster close to 8#. Now what should I stuff it with? I deboned, S&P & then went with some pepper jack cheese, diced baby carrots, cauliflower and broccoli for stuffing. Egg set-up was indirect 375℉. I will say this...it ain't nothing for me to do a lollipop now. ;)


Deboned
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Laying out the stuffing.
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Stuffed and Galantine.
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Entertainment :))
Wally World for this electrifying fun and Walgreens for a "chewable" frisbee
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Cored & sliced apple variety with cinnamon and stevia.
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Pulled the chicken at 160℉ IT to allow for some carry over cooking to occur. And let the apple's go until slightly soft.
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Sliced & plated (lollipops what lollipops :-P). The skin was crisp & cracklin'.
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LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
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  • paqman
    paqman Posts: 4,670
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    I like the idea of stuffing with vegetables. How was it? Did you blanch them before stuffing or where they raw?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • ChillyWillis
    ChillyWillis Posts: 893
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    Bravo! =D>

    I tried one of these today for the first time as well and failed miserably. I'll be giving it another go at some point this week though, it's way too impressive looking a dish to not have in the arsenal.

    Two questions. How did the stuffing turn out and what was the best way you found to get the IT of the meat without getting the temp of the stuffing?
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @paqman‌ Very little conversation at the dining table. Just nods and thumbs up. Veggies were laid a top of the sliced pepper jack cheese and then one layer of pepper jack on top. Raw veggies.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • paqman
    paqman Posts: 4,670
    edited August 2014
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    .

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @ChillyWillis‌ Thank You! The stuffing was incredibly moist and I took the IT in the thigh area. No bones so that's the thickest part. It was a guess on my part (theory if you will). I figured if the thigh meat was at 160℉ish I'd be ok. It worked out well.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • paqman
    paqman Posts: 4,670
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    @ChillyWillis‌ - Safe internal stuffing temp is 165F. The chicken temp will be much higher than the stuffing. Today, mine was ranging from 170 to 185F.


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Agree @paqman‌ also keep in mind pulling at 160℉ is fine as it is going to continue to rise another at least 5° due to carry over cooking.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,791
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    @NPHuskerFL‌
    Brother husker steps to the plate in the bottom of the ninth and hits a grand slam home run! Husker wins! Excellent documentation and pics. Phenomenal cook my friend. This one easily earns the SGH seal of approval. Outstanding sir! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @SGH‌ :\"> Thanks man!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,791
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    @NPHuskerFL‌
    You earned and deserve that one brother husker. That cook is par excellent by any standard or measure my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    @NPHuskerFL‌
    You had me at Apples!! :x

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stemc33
    stemc33 Posts: 3,567
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    Excellent. :-bd
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SGH
    SGH Posts: 28,791
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    @NPHuskerFL‌
    Just curious. How did the cauliflower blend taste wise being cooked internal with the chicken? I have had it turn bitter on me before. Your thoughts?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Thanks @stemc33‌ B-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,791
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    @NPHuskerFL‌
    Question above brother husker.^^^^^^^

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    SGH said:

    @NPHuskerFL‌
    Just curious. How did the cauliflower blend taste wise being cooked internal with the chicken? I have had it turn bitter on me before. Your thoughts?

    No bitterness. I chopped the veggies with a slap chopper so they were between I would say chopped & diced with no real prefect consistency in cut just due the nature of the tool used. Maybe the combination of veggie, cheese and S&P kept the flavor. Not sure. It really had a pleasant flavor, texture and very moist throughout with a crispy skin.

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,791
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    @NPHuskerFL‌
    I love it. But I have messed up before and turned it bitter some how. Not sure where I went wrong. Glad you nailed it!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    That looks wonderful! Might even persuade me to try cauliflower again! Lol, who am I kidding - I do NOT possess the talent to debone a chicken. :) Kudos. =D>
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • cazzy
    cazzy Posts: 9,136
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    Way to bring it Husk! Everything looks great!
    Just a hack that makes some $hitty BBQ....
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  • henapple
    henapple Posts: 16,025
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    @NPHuskerFL‌. ..dude that rocks. Freaking sweet.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • cortguitarman
    cortguitarman Posts: 2,061
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    I want to make this. Nice cool. Thanks for sharing.
    Mark Annville, PA
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  • KiterTodd
    KiterTodd Posts: 2,466
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    Great pics and cook.
    Thanks for sharing.
    LBGE/Maryland
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    PNWFoodie said:

    That looks wonderful! Might even persuade me to try cauliflower again! Lol, who am I kidding - I do NOT possess the talent to debone a chicken. :) Kudos. =D>

    Thank you. Take your time and I promise you can do it. And this definitely took me time. But, my thought is that if I do enough of them it won't be so hard.

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @cazzy‌ @henapple‌ @cortguitarman‌ @KiterTodd‌ Thank you very much.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Livinloud5
    Livinloud5 Posts: 61
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    Awesome cook man! I will be attempting this soon.

    Blake.
    The Beatings Will Continue Until Morale Improves!
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  • fusionhq
    fusionhq Posts: 1,707
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    one upper....
    :))
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  • Phatchris
    Phatchris Posts: 1,726
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    Killa cook!
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  • Legume
    Legume Posts: 14,627
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    that looks fantastic!
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  • Legume
    Legume Posts: 14,627
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    @NPHuskerFL

    After trying this - any other veg you think would work well?  Happy to see the pepper jack, I love pepper jack and stuffing with cream cheese stuff seems to be getting a bit tired.
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  • tulocay
    tulocay Posts: 1,737
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    Great looking cook.
    LBGE, Marietta, GA
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