Old Faithful, Spatchcock Chicken w/PICs

Aquacop

I decided to keep it simple last night and cook up a delicious spatchcock chicken with some vegetables. I amazes me how easy this meal is and how great it turns out every time. I found a fat 7.13 lb Purdue Chicken, rubbed it down with some EVOO, dusted it with my new favorite "Bad Byron's" and some additional pepper.

Tossed it on the LBGE raised direct at around 400 degrees with a few hickory chunks and cracked my new stainless steel growler filled with Lagunitas "A Little Sumpin' Wild" 8.8% ABV - Its great - Highly recommended.

Quick picture of the new growler.

Bird is cooking, Egg is smoking (just like my wife) and the beer is flowing, life is good.

Holding temperature nicely

Started prepping my vegetables

Drizzled with EVOO and seasoned with just salt and pepper.

Pulled the succulent bird off at 165 and tented

Tossed the veggies on!

Sorry to say, but just like most of my posts, the Chef was too marinated and hungry to remember to get the final money shot. But it was fantastic. Gonna try to do some kind of a roast today and hopefully watch the Crimson Tide kick the S&^@ out of Kentucky tonight. If anyone has a good roast recipe, please post it, I have never done one on the egg before.

Cheers

henapple

Looks great... Love the veggies and skewers.

Aquacop

Thanks Henapple, the meal was simple but tasted great! Cheers

Chris_Wang

Looks awesome! I still need to try Bad Byron's on chicken. I'm sure it's incredible.

Aquacop

Chris_Wang said:

Looks awesome! I still need to try Bad Byron's on chicken. I'm sure it's incredible.

Its my first bottle and I put it on almost everything now, definitely give it a try!

TexanOfTheNorth

That looks great.

I notice that you're doing your vegetables right at the top of the fire ring. Do they get done (i.e., tender) enough at that level before they are too cooked on the outside? I usually do mine with the grid raised to the gasket level.

Mickey

Bad Byron's is my goto wing rub. Good stuff. Nice cook man.

caliking

Nice looking bird! Where did you get those skewers?

Aquacop

TexanOfTheNorth said:

That looks great.

I notice that you're doing your vegetables right at the top of the fire ring. Do they get done (i.e., tender) enough at that level before they are too cooked on the outside? I usually do mine with the grid raised to the gasket level.

I like them still firm so I stay on the fire ring, I'll try them raised and see what happens.

Aquacop

caliking said:

Nice looking bird! Where did you get those skewers?

I got them at my egg dealer, Its called Kitchenware Outfitters in Savannah Ga

lc_gator

+1 on your beer selection.  Lagunitas Lil Sumpin Sumpin and Lil Sumpin Wild are both excellent choices.  Probably my 2nd favorite beer to a local brewery called Swamp Head.