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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Simple Spatchcock Tip

BluesnBBQBluesnBBQ Posts: 615
edited November -1 in EggHead Forum
Last night I did a spatchcocked chicken and I did something I never thought of trying before. Before I cut the backbone out I cut the wings off. When I cooked the bird, I put the wings on at the same time, and had a nice snack before the rest of the bird was done.

I don't know if something like this has been posted before, but I think the final cooked bird is easier to deal with without the wings, and you get a little appetizer before the meal is ready. I'll probably do all of my spatchcock chickens this way from now on.


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