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Spatchcock Chicken / Flat Iron

Misippi EggerMisippi Egger Posts: 5,095
edited 7:20AM in EggHead Forum
Tonight's cook:

We are hosting several people Friday night for pre-marathon carb loading and need chicken for one of the lasagnas. What better than spatchcock chicken? Well, since I had to go to the trouble to cook 2 chickens, why not four?
The two (lower rack) for the lasagna were seasoned with Dizzy Pig Shaking the Tree rub, the top rack pair for the freezer, had John Henry Apple Chipotle Rub (a gift from a co-worker and my first use of this).
First rack done (Dr Butt approves):
Perfect !
Lots of chicken!
Hard to resist and not have a bite:
Now for tonight's dinner. I saw a flat iron at the store when buying the chickens and since we've never had one, why not? Per Little Chef's recommendation, I marinaded in merlot, garlic, S&P, then seared at 500*, flipped and pulled at 125* internal.
Rested, then sliced. The Princess had hers over a salad with blue cheese, I had mine plated with a couple of small taters I snuck under the top rack of chickens.


  • cookn bikercookn biker Posts: 13,407
    You got meat!!! :laugh:
    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
  • If it was all beef, I might could get a Bubba Tim button, but alas I doubt the lonely chicken qualifies. :(

    Later this month I've got a BIG Boston Butt cook - maybe it will get his attention.
  • HossHoss Posts: 14,600
    Are you the NEWEST member of the Flatiron fan club??? :huh: YUMMEE lookin eats Clark! ;)
  • I must be ! I sure has a lot of flavor and smelled great cooking with all that wine on it ! :woohoo:

    Be careful on your road trip adventure - National Lampoon's Eggtoberfest Pilgrimage. :silly: :ohmy: :woohoo:
  • HossHoss Posts: 14,600
    Great looking cooks Clark, I have never seen a Flat Iron around here, looks good. I almost bought a chicken yesterday but the butcher recommended I wait till they got some fresher ones in. I took into consideration the source of that information and figured he probably knew something I didn't so I passed on them. :blink: :cheer:


  • JLOCKHART29JLOCKHART29 Posts: 5,897
    The chicken looks great! See you managed several. :woohoo: Flat iron seems to come in waves on the forum and its ridding high right now. I go to talk to my butcher about getting me a few.
    You flooded out over there yet? Looks like the last rain day for us and then maybe drying out a bit for a change!! :whistle:
  • BobSBobS Posts: 2,485
    Nice cook! I loved the description of the taters that were under the chickens!
  • That's the first flat iron I have tried, though I've seen them in the Kroger stores.

    THe chicken was awesome (snuck a few little bites) and for an indirect cook (400-450*) the skin was not too bad! :)
  • JL, I'm glad my house is on a hill, though my yard is like a d%$# sponge !

    You making it to Eggtoberfest this year? I'm hoping to go next year.
  • Yeah, Bob. If the wifey knew I had let the chickens 'drip' on them, she would have had a FIT ! :woohoo: :woohoo: Sometimes you just gotta leave things unspoken!
  • Next big cook on the horizon is duck & cajun sausage gumbo - a few gallons. I gotta empty the freezer to make room for this season's ducks ! Also going to enter some of it in a Fall Festival gumbo cookoff on the 31st.
  • BearBear Posts: 32
    Looks awsome!!!!!! ;)

  • NoVA BillNoVA Bill Posts: 3,005

    Great lookin' cooks. I plan to do my next Flat Iron per LC's recommend sounds a lot better that what I used last time.

    Good luck!
  • Bill, not only was it good, the wine made it smell great while cooking. :woohoo:
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