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