Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
First Spatchcocked Chicken
Hokiejacket
Posts: 154
Did my first Spatchcocked Chicken today. Direct 375 with EVOO and DP Shakin the Tree.
Comments
-
You're on your way ! Congrats!__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
Village Idiot said:You're on your way ! Congrats!
Thank you. -
No grease smell from the fat dripping...?Green egg, dead animal and alcohol. The "Boro".. TN
-
Looks good. Welcome.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
-
-
Spatchcocked is the only way to cook a bird, in my opinion. Brined then spatchcocked is exceptional.
-
Thanks for all the nice comments. Truth be told I'm waiting for the wife to come home and try it with me.
-
Wow. What a difference in taste. I'm convinced.
-
Henapple, didn't notice a greasy taste at all.
-
Sure looks good. Next do a turkey the same way.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.
-
Off and running, welcome!I wish someone had told me earlier - dry the skin and lightly dust with baking powder or corn starch and let air dry in the fridge for a few hours. Hit it with your rub and cook it just like you know how to.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Looks great. I do a spatched chicken pretty much weekly. Does anyone put the rub under the skin? I don't and I sometimes feel like the rub is wasted on the skin with no taste getting to the meat."I have great faith in fools; self-confidence my friends call it."RTR
-
Thats why you brine! 1 gallon water, 1 cup brown sugar, 1 cup coarse salt. Overnight in the brine. Rinse and rest in fridge all day. Spatchcock and you know the rest. Works great on turkey too!LBGE AR SMALL BGE WOO RING
-
My first two cooks earlier this month were spatched! Brining is definitely the way to go, the second bird I brined for only five hours and the difference was amazing. Also, on the second time around I did direct at around 400 for one hour and the skin was nice and crispy.
No complains for the spatch though. Reverse sear steak for the first time today!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum