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First spatchcock chicken
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Ospreydog
Posts: 103
I did my first spatchcock chicken yesterday, it turned out great. I did 2 chickens and pork steaks along with fresh veggies from the garden. I cooked the chickens for 1 hour at 400 degrees on a raised grid then removed the grid and put them on the lower grid to get the skin crispy. I probably won't do that next time because the chicken was so tender it almost fell apart. I'm really enjoying this egg cooking.
Comments
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Looks great! Once you go spatch, you never go back.[Northern] Virginia is for [meat] lovers.
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Wait till you try a spatch turkey! O' ya!Awesome looking cook!DavidBBQ since 2010 - Oh my, what I was missing.
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Nice job, I love the Spatch!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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Lookin good!
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Looks great. Did you brine the chicken first? Also you can let it sit naked in the fridge for a few hours then put it on the egg - It will make the skin crispier.Milton, GA.
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Looks very nice. I always do mine direct like you do but raised. It will do two things. First gets away from the fire down below ( I cook at 400) and you don't have to watch it as close. Second the dome helps cook it more. You did a very nice cook. To raise just get 3 split firebricks or an Adj Rig or Woo from Tom.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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