Prepping for tomorrow's cook. Brined spatchcock chicken (first try) and some prime sirloins

ummgood · January 2015

Getting ready for cooking tomorrow. I am going to spatchcock two chickens for my lunches next week and then ramp up the temp and grill some steaks. The chickens are bathing and half the steaks are marinating in allegro and the others are rubbed with fresh ground pepper and kosher salt. My kids love the allegro and I wanted some simple rubbed steaks to taste the flavor of the eggs with steaks.

Tjcoley · January 2015

Sounds good. Looking forward to the result.

johnmitchell · January 2015

Those chickens look happy, and the steaks look great..Enjoy...Have a great Saturday.. :-c

Mickey · January 2015

Don't forget the camera

ummgood · January 2015

Ok loaded the lump and apple chunks. Waiting for the bad smoke to burn off and to get up to temp.

ummgood · January 2015

Chicks night out

NPHuskerFL · January 2015

I've never brined a spatchcock. I go raised direct 400℉ until IT is reached. Did you brine and then spatchcock or spatch then brine? Do you feel the juice is worth the squeeze on a spatchcock?

ummgood · January 2015

First let me say I am a big time newbie. We did a comparison two weeks ago with beer can chicken with one brined and one not. We both loved the flavor more on the brined bird. That is why I brined. I don't think the egg requires brining for moisture. I did brine and after spatchcocked and then olive oil and rub.

I am doing direct 350 for now on a grid extender thing from BGE.

NPHuskerFL · January 2015

Ok. Ya I've heard folks brining whole chickens, turkeys and other poultry. Just never a Spatchcocked bird. I'm sure there is some flavor differences. Will look back to see how it comes out. :-bd

ummgood · January 2015

Ladies are done and got some color but have some tan lines.

johnmitchell · January 2015

They shouda gone bra less...Dang but they look good..

ummgood · January 2015

Ok steaks turned out amazing. Super yummy.

ummgood · January 2015

Oh and I am eating healthy. The potatoes are actually cauliflower.

Sameydog · January 2015

ummgood said:

Ladies are done and got some color but have some tan lines.

Dang...they look good. I did two spatchcock chickens a week ago and they were outstanding. No brine though. Going to try a spatchcock turkey tomorrow...I'll do a thread on it. Way to go.

Bill

theyolksonyou · January 2015

Ummgood that looks ummgreat!

NPHuskerFL · January 2015

Out-freaking-standing! \m/

ummgood · January 2015

Thanks everyone. I am still trying to get the hang of the egg. Never done direct. It is crazy how quick the fire builds when you open the lid. I also think I could have had the egg hotter for the steaks. I was at around 450.

On another annoying side note my iGrill pit probe died. I have had it maybe a month. It should be good up to 600 degrees and I only used it for the chicken which was at 350 to 400 the entire time.

Prepping for tomorrow's cook. Brined spatchcock chicken (first try) and some prime sirloins

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