Stuffed Prawns & Spatchcock Chicken (pic heavy)

Smoking Coles · January 2010

After being on the forum for some time now and drooling over all of the cooks you guys post, thought it might be time to do my part. I had some time with the wife and little ones gone last night so I did some stuffed prawns and spatchcock chickens.

The Raws - Didn't get around to using all of the ingredients because the wife and girls got home earlier than expected and I had to revert back to "daddy" for awhile.

Got the eggs rolling

The U-12 White Prawns

Backbones Removed. For any newbies, use kitchen shears and cut down both sides of the back bone and remove. Takes about 20 seconds a bird.

Fliped over, Flattened out and ready for the DP Raging River and Louissianne Cajun Seasoning.

Rubbed and on the Medium Egg. Direct on Raised Grid on Woo 2. A little tight, but no problem.

The prawns butterflied, stuffed with a mixture of cream cheese, chives, diced serrano peppers, sea salt and cayanne pepper. Then wrapped in bacon, skewered with toothpicks and sprinkled with DP Raging River.

Another pre egg pic

On the egg indirect at 400 degrees with drip pan sitting on the platesetter and Woo 2 rods

Spatchcocks and Prawns all going now.

Finished Prawns. Bacon was not quite as crisp as I like it. Might do them direct next time and precook the bacon longer.

A closer shot, but not a great one. Didn't do them justice.

And finally the finished Spatchcocks. The were so juicy and tender that the one leg fell off when taking it off of the egg. Had to do a little surgery for the pic.

Sorry if too many pics, but thought I might as well go all in for my first pics of a cook. Thanks to all you post regularly and have helped in the journey.

Village Idiot · January 2010

They all look great ! I have a chicken defrosting in the fridge, waiting for my first spatchcock. Hopefully, mine will turn out nearly as good as yours look.

Boilermaker Ben · January 2010

Looks good! No such thing as too many pics. Those birds look awesome, as do the shrimp. I pre-cook the bacon a bit before wrapping it around the shrimp. Last time I did it, I boiled it in water for a few minutes first. Turned out great, as I recall.

Boilermaker Ben · January 2010

You've been on the forum long enough for 353 posts, but you haven't done a spatchcock cook?! Wow.

Village Idiot · January 2010

I know. I need to get my priorities straight. :(

This is what I've been up to.
http://willsononline.com/bbq

NotabuttDave · January 2010

Well, the food looks good, but your BGE setup looks like it came from a magazine.

Nice stuff!

vidalia1 · January 2010

Bart,

Nice job on the food and the pics. I like your table also. Hey I have those same "plates" in your pic.

:P

Lei'd-n-Egg · January 2010

VI, after looking at your web page it makes sense to me. Spatchcock is too easy. The pics show some really great cooks. Well done!

I'm sure you'll have a nice spatchcock chik pic to add soon.

Mahalo
Bryan

Lei'd-n-Egg · January 2010

SC, food looks great and love all the pics.

Especially love the dual-egg table, did you convert an old buffet? If so, did you have do anything special to support the weight of the eggs?

Mahalo,
Bryan

Misippi Egger · January 2010

SC,

Great job and super pics!

What temp did you use on the chicken and about how long did it cook? Did you flip it skin down at any point or leave bones down for the whole cook?

Looks like the wife and kids might leave more often if that's the kind of meal they get when they return! :ohmy:

Smoking Coles · January 2010

Gary,

Spatchcock is super easy and turns out terrific. I'm not really sure why, but they are better to me than roasting them whole or Beer can style. Good luck.

Smoking Coles · January 2010

I cheated and microwaved the bacon for about 45 seconds to precook, but it still didn't get as crispy as I like. I'll precook a little longer next time.

Serial Griller · January 2010

Thanks for posting.I'll have to try those stuffed prawns.The chicks look great too!

Smoking Coles · January 2010

Thanks Dave. It was a lot of fun to build but took me longer than expected lol.

Smoking Coles · January 2010

Thanks Kim. Are you referring to my "fancy" China I used lol. I guess I could have presented them a little better, but I hate washing dishes lol.

Smoking Coles · January 2010

Bryan,

Thanks. No, I built the table from scratch. I looked at all of the tables on Whiz's site and just came up with a design that I thought I would like. Of course it changed a little as I built it though.

Smoking Coles · January 2010

Thanks Clark. I did the chicken at around 350 for the whole cook. It took approximately and hour to an hour and 15 minutes. Bones down the whole cook. I think some people flip it to crisp up the skin for the last few minutes though.

Smoking Coles · January 2010

Jon, I was seriously impressed with the prawns besides the bacon not crisping up quite enough. The concoction I made to stuff them with was really good. I don't have exact amounts though, as I usually just wing it. I put about the same amount of chives and serranos and seasoned it to taste with Sea Salt a cayanne pepper. The serranos weren't that hot, so that's the reason I added cayanne.

Hungry Celeste · January 2010

Nice pics. Seeing the price on those shrimp ($9/lb! Gulp!) made me appreciate how cheap my local seafood really is (same size shrimp would run $3-3.50/lb right now). Shrimp runs about the same price as center-cut pork chops 'round here.

Lei'd-n-Egg · January 2010

Cool. That is some very nice wood work and the finish looks slick too.

I'd like to try and build a table later this spring, but really want to get the egg off the ground sooner. May just throw together a cheap wooden stand to lift it up a little.

Gator Bait · January 2010

Looking great! Great photos, the food looks fantastic. Just a thought, when I make BBQ Shrimp Wrapped in Bacon I will precook the bacon till it is starting to turn golden but still flexible. The shrimp take very little time to cook, in the case of my BBQ Shrimp Wrapped in Bacon no more then three minutes to a side, no where long enough to cook bacon. Yours will depend on how long you need to cook the stuffing.

Great post, thanks for sharing and keep warm,

Gator

Big George's BBQ · January 2010

That looks great

Doug in Eggmonton · January 2010

Nice looking cook and a great pictorial.

Doug

Dave in So Cal · January 2010

The food and your set up all look great. Nice job.

NibbleMeThis · January 2010

The grub looks excellent for sure, but DAYUM that table? A whole 'nother level!

Mr. & Mrs Potatohead · January 2010

Very nice looking cook!!!
I did some seafood (lobster, shrimp and scallops) and a grilled squash for Mrs. Potatohead and myself for a "New Year" treat and used bacon too.
This was my second try with wrapping and I failed (as much as you can with bacon wrapped jumbo scallops…Not much).
The first time I didn’t cook the bacon at all before wrapping and I didn’t have a crispness (as you mentioned) that I wanted, so this go-round, I tried a per-cook and wasn’t happy with the results because of it being too crispy.
There has to be a "happy place" between here and there, but I haven’t found it yet!
Maybe Gator Bate has the answer!!
Gator: Do you pan fry, bake or nuke it?

Smoking Coles · January 2010

Thanks. It took awhile.

Stuffed Prawns & Spatchcock Chicken (pic heavy)

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