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New here, pictures of my first spatchcock chicken
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chirish83
Posts: 2
My fiancé gave me what I think is the best damn birthday gift, a Large BGE I've been browsing the forum for a couple months and have been picking up the lingo and acronyms which has been helpful. My first cook was actually a couple pizzas with homemade dough (a must), followed by a couple 2" ribeyes that I sous vide first and finished in the egg which came out perfect.
Here's the chicken that I most recently cooked; just under 4lbs, indirect at 400* for about 45 minutes. I brined it with a simple salt and sugar (half white and half light brown) bath and then threw on some John Henry's Pecan rub which tastes awesome - I'll be ordering the Dizzy rubs soon. Only snapped one pic, but she came out extremely moist with a delicious skin! Oh, and I threw on a couple extra drumsticks for good measure
Here's the chicken that I most recently cooked; just under 4lbs, indirect at 400* for about 45 minutes. I brined it with a simple salt and sugar (half white and half light brown) bath and then threw on some John Henry's Pecan rub which tastes awesome - I'll be ordering the Dizzy rubs soon. Only snapped one pic, but she came out extremely moist with a delicious skin! Oh, and I threw on a couple extra drumsticks for good measure
Comments
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What a pretty bird! Welcome to the forum. I'm kinda a newbie myself, and this is a great group of folks. SO VERY HELPFUL all the time! I can wake up at 6:00 and decide to egg something, and if I have questions (most always do) - have them answered and dinner on the table at the right time! It's awesome!!!
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Very nice looking chicken. I love the pecan flavor and coloring that comes with that.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Welcome to the eggdiction. Well hello gorgeous! Nice work! =D>LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Welcome to the funhouse. Nice cook. Keep em comin
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Gorgeous bird; you really nailed it!And welcome to the journey.There is no better source for suggestions, advice, help than right here.John in the Willamette Valley of Oregon
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Looks like you're off to a flying (terrible pun intended) start. Bird looks good.
The drip pan is a great idea. You might also think about covering your plate setter with aluminum foil. Sometimes the protein hangs over the edge of the pan and drips on the plate setter. Can impart a burnt taste to the food.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Welcome, you're off to a great start, isn't spatchcock great? I love the 45 min-1hr cook time as well.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
I smoke w/pecan but never get a beautiful skin like that, will try some sugar in my brine next time. Beautiful, and Welcome!_____________
Tin soldiers and Johnson's coming...
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Eggcellent colour to that spatchcock and welcome.
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Welcome, and nice yardbird.George Foreman? Who?Tim C. Panama City, Fl.Large, Minimax-soon
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Nothing like sucess on the first cook, welcome aboard.
-SMITTY
from SANTA CLARA, CA
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Nice job! Also, sounds like you might have out kicked your coverage. Better hurry up and marry that girl!
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