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Spatchcock Chicken in Austin American Statesman
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Comments
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sneezix,[p]Thanks! Going to grab paper now![p]Hey, please send me your email addy - I'm trying to form a list of local eggheads.[p]Thanks,
Jeeves
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just read this article. can someone please share with a newbster how to do this on the egg? i just purchased a large egg this weekend and thought it might be an interesting cook.[p]thanks for the help and great forum posts. [p]
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sneezix, I did a spatchcock class at the texas eggfest this year.....word must be getting out...LOL! T
www.ceramicgrillstore.com ACGP, Inc. -
www.ceramicgrillstore.com ACGP, Inc. -
mike,
I glanced over the article and stopped when it rang a bell as I saw Alton Brown cooking a bird using the same method!
He used a cornish hen, but it appears to be the same principle.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35977,00.html
His calls for 500 degree (grill temp), which you can do on the egg. You can probably get away with a lower temperature. Cooking time will vary, depending on the size of the bird. This is when the trusty, fast, accurate, Thermapen comes in - check peiodically until the internal temp comes to about 170°F.
The Big Green Egg offers one that is like the thermapen, but it's not as fast or accurate. If you take a look at some of the food shows, eggfest pictures, you'll see Thermapens in use (they come in a variety of colors).
http://www.thermoworks.com/products/thermapen/tpen_home.html
-Jeeves -
tjv ,
thanks tom.
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tjv,[p]Yup, I was there. :-)
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