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My first spatchcock
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I need better shears....lol it was a bit of a struggle to cut.
Seasoned with some weber beer can chicken seasoning.
As a side I cooked up some red skin mashed taters with milk, sour cream, butter and shredded cheese, it was excellent VER moist.
Seasoned with some weber beer can chicken seasoning.
As a side I cooked up some red skin mashed taters with milk, sour cream, butter and shredded cheese, it was excellent VER moist.
Tommy
LBGE
LBGE
Comments
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Looks like you nailed it! Great job! And yup good scissors/shears help.Sandy Springs & Dawsonville Ga
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Great looking cook.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Looks spot-on. Tell us how you cooked it.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Used Naked whiz's recommendations 375 raised/direct for about an hour.Tommy
LBGE -
Looks good, nice job but what's that plastic container with the black lid
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Looks great. Get a sharp Chinese cleaver and you won't need to worry about better shears.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looks great. Spatchcock chicken is also great going indirect. Both taste great.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Try blanching the skin with boiling water and pat dry before cooking. It'll give you an amazing parchment skin
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