Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Triple Spatchcock Last Night

glousteauglousteau Posts: 124
edited 6:04AM in EggHead Forum
Cooked up 3 birds last night, two for the family - got some out of town guests. And one for a guy I work with, he's trying to convince his wife that they need an egg. Man they came out great! I cut the backbone out and seasoned them on Thursday night, left them in the fridge uncovered till Saturday. For the first time, I cooked em skin down for 15 min or so, then flipped them over for the remainder of the cook.

If you're looking for a new seasoning to try, here's my recipe. My Dad and I have been using this for years on chicken, prime rib, rump roasts, etc.. Its a great all around seasoning. I've tried many different rubs on Spatchcock, but think this is the best by far...

Just out of the fridge

On the egg, skin down for a bit


Ready to Eat

Foiled for my friend

Was delicious....

Here's the rub recipe, its eggcelent on lots of things. The name is smoke seasoning, but there is nothing smokey about it.
Smoking Seasoning

1 lb. 10 oz. Salt
4 T Black Pepper
1 T Onion Salt
4 T Cayenne Pepper
2 T Celery Salt
2 T Dill Seed
1 T Garlic Salt
3 T Monosodium Glutamate (Greg uses Accent)
2 T Paprika
4 T White Sugar

Mix thoroughly and store in a covered jar in a dry place. Let stand several days before using.


  • Man that looks great!

    I hope you guys are having a good one.

    Let us know what the best time to call.


    D & M
  • Boss HoggBoss Hogg Posts: 1,377
    Nice looking chix. I'm saving that rub recipe. thanks!
    Brian in PA
  • RipnemRipnem Posts: 5,511
    I've never started them boobs down. Although they almost always finish like that.
  • IkeIke Posts: 60
    Those look really good! What temp for how long?
  • glousteauglousteau Posts: 124
    350*, raised grill, direct... tastes like chicken :)
  • cookn bikercookn biker Posts: 13,400
    Those look awesome! I have to try those soon. Thanks for sharing the rub.
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • BuxwheatBuxwheat Posts: 727
    Just checking: Is that really 1 lb 10 oz salt? Wanted to make sure before making up a batch.
  • glousteauglousteau Posts: 124
    is that a whole container of salt? Its been a while since I've made it, but i think its a whole container... will check when i get back home
  • BuxwheatBuxwheat Posts: 727
    Yup, a box of salt is 26 oz. So it is a whole bunch of salt?
Sign In or Register to comment.