Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
3 Spatchcocked Chickens on the XL
Bevo
Posts: 179
There have been a few posts recently about spatchcocking chicken, so I thought I would post this. I did three of them on a raised grid on my XL BGE.
After spatchcocking them I let the rest uncovered overnight in the refrigerator. I believe this contributed greatly to the nice, crispy skin. I removed from the refrigerator the next day about 45 minutes before I planned to put them on the BGE. I oiled lightly with olive oil, then sprinkled with garlic powder and Montreal Steak Seasoning.
I had the BGE stabilized at 380* and placed them, cut side down, on the raised grid. I never turned them or looked at them until 50 minutes later. They were done perfectly. Both dark meat and white meat were moist, and the skin was crispy. I gave one to my next-door neighbor. They agreed it was excellent.
Thanks to Naked Whiz and others on this forum who helped me learn this technique. If I have figured out Photobucket, I'll try to post a couple of pictures.
[img size=150][/img]
[img size=150][/img]
[img size=150][/img]
After spatchcocking them I let the rest uncovered overnight in the refrigerator. I believe this contributed greatly to the nice, crispy skin. I removed from the refrigerator the next day about 45 minutes before I planned to put them on the BGE. I oiled lightly with olive oil, then sprinkled with garlic powder and Montreal Steak Seasoning.
I had the BGE stabilized at 380* and placed them, cut side down, on the raised grid. I never turned them or looked at them until 50 minutes later. They were done perfectly. Both dark meat and white meat were moist, and the skin was crispy. I gave one to my next-door neighbor. They agreed it was excellent.
Thanks to Naked Whiz and others on this forum who helped me learn this technique. If I have figured out Photobucket, I'll try to post a couple of pictures.
[img size=150][/img]
[img size=150][/img]
[img size=150][/img]
Comments
-
I'm curious about the drying of skin. I've never tried it so I can't testify one way or the other.
My initial reaction is that by adding oil to the skin you negate anything that drying in the fridge may have accomplished. I am probably wrong on that since you got such good results, but what do I know anyway?
Did you cook them direct on the raised grid? I haven't done on direct in quite a while. -
Another try at posting photos.
-
I won't give up. Here's another try at two more photos.
http://i348.photobucket.com/albums/q334/jonihaza/DSCN2118.jpg?t=1233503481[/img] -
Yes, Fidel, I did them direct on the raised grid. The skin was the best I have ever had. I don't think the oil was on there long enough to be absorbed before I placed them on the BGE.
I give up on the photos, though. -
Wow! Three chickens at one time. You must have won the Lottery or something LOL...
Don't forget to boil the bones down for some delicious soup.
Spring "Other People Are Spending My Lottery Money" Chicken
Spring Texas USA -
Chickens look good. As far as the pics go, you can click on "preview" to see if they are going to work or not, before submitting....
-
Good to hear from you, Leroy. I trust that you and the lovely Judy will attend the Texas Eggfest. It will be great to see you again. Joni says hello.
-
Spatchcocked my first chicken this week. Love the tips about overnight in the fridge, etc. which I will certainly try. I have to admit this is the best chicken I have ever eaten off any grill. Relatives coming for a family reunion. You can bet there will be at least 3 bigguns on the BGE.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum