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it always comes back to the spatchcock

Hungry CelesteHungry Celeste Posts: 530
edited 7:44AM in EggHead Forum
Spatchcocked has been keeping me away from my Egg, which I finally fired up this weekend. Did a spatchcocked chicken, ga nuong style, and it was just perfect. Chicken was briefly marinated (less than 10 mins) in a mixture of lime juice, sugar, salt, and fish sauce, with a little of the mixture basted on the outside during the first 20 minutes of cooking (at 375, direct). ETA: photograph.
Side note: what's the max number of spatchcocked chix ever fit into a Large? Can I cook a double-layer of birds this way? Please advise, if you have done a double layer, raised grid spatchcocked cook.


  • Village IdiotVillage Idiot Posts: 6,958
    That really looks great, Celeste, and I'm going to try it within the week. I've already downloaded a recipe I found. I always have to hide the fish sauce from my wife. She loves everything I make with it, as long as I don't tell her I used it. :laugh:

    Dripping Springs, Texas.
    Just west of Austintatious

  • Ha--my hubby is almost that bad. He loves Thai & Vietnamese food, he just can't stand the smell of fish sauce straight out of the bottle, or added to a hot dish as it cooks. The finished products are fine, though. Funny how the nose works!
  • LobichoLobicho Posts: 557
    congrats...that's a pretty nice chicken!!!
    great cook...
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