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1st Spachcoch Chicken (with pics)

centex99
centex99 Posts: 231
edited March 2012 in EggHead Forum
So I figured I'd do the chicken tonight... first time doing it... 6th overall cook... 3rd night in a row for the egg to be lit... am cooking it at 350 direct to 160 breast temp...  Seasoned it with weber garlic herb seasoning... will post pics once finished!


Comments

  • eggo
    eggo Posts: 492
    I'm betting the pics will make us all hungry.  Waiting
    Eggo in N. MS
  • centex99
    centex99 Posts: 231
    Came out very tender... but not very browned or crispy skin at all... temp even got up to 400 at one time... though whenever I opened the dome, there were definately no flames... even leaving it open a bit... 
    I even flipped the chicken once it hit 120 for the next 15-20 minutes of the cook to 160... legs/thighs were at ~180, breast at 160 when pulled...
    Also cooked pan veggies and baked potato...
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  • eggo
    eggo Posts: 492
    Did you leave it open in the fridge for 24 - 48 hours to dry the skin? This will make the skin brown and crispy. It still looks good. 
    Eggo in N. MS
  • centex99
    centex99 Posts: 231
    No, didn't plan far enough ahead to do that...
  • travisstrick
    travisstrick Posts: 5,002
    Lets hear about the veggies. They look good. 
    Be careful, man! I've got a beverage here.
  • centex99
    centex99 Posts: 231
    Veggies... fried up some bacon, took it out, added a touch more oil... cooked down some red onion, then added green/yellow squash and a bell pepper... seasoned with salt, pepper, garlic, paprika, and cayenne... sautteed until good and brown.  Added cooked bacon at end...
    I had originally planned to cook the veggies under the chicken, but I didn't get all of the right pieces to build a raised grid... bought 1/4" but not 1" washers...
    Also tried baking the potato in the egg while the chicken cooked... determined 1 hr wasn't long enough so microwaved it to finish...