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Wow Chicken!!

Carolina QCarolina Q Posts: 13,021
I know, I know... Chicken? Wow? How could that be?! Well, it could. My diet restricts my beef and pork consumption so I do what I have to do. Ya know?

Had a whole chicken to cook tonight and decided to spatch it. Tired of the same old seasonings, so I took a look at foodgawker to see what I could find. This was a ridiculously simple paste, but the pics looked so good, I had to try it. 

Folks, this chicken was AWESOME!!! I mixed 1 Tbls smoked paprika, 1 tsp garlic powder, 1 tsp of dried parsley, a few cranks of the pepper mill and the very smallest pinch of kosher salt you can imagine. Then, I added maybe a Tbls of evoo (probably closer to 1 tsp) and mixed it into a paste. Rubbed that all over the bird and threw it on a 400° raised direct grid. When the temps were close, I decided to flip it skin side down to improve the skin color. Gonna make a huge jar of this seasoning!!! Better than Coffee Rub!!  :))

Yeah, Wow Chicken!!

imageimageimage

I hate it when I go to the kitchen for food and all I find are ingredients!

                                                            …Unknown

Michael 
Central Connecticut 

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Comments

  • bo_mullbo_mull Posts: 360
    That looks good.

    Cleveland, TN.

    LG BGE, PSWOO2, Stoker WIFI.

  • tulocaytulocay Posts: 1,737
    Looks great.
    LBGE, Marietta, GA
  • cortguitarmancortguitarman Posts: 2,061
    Looks great. Bookmarked

    Mark Annville, PA
  • TerrebanditTerrebandit Posts: 1,718
    Dude, that looks totally awesome. I do a chicken a week, so next week I might give this a try.
    Dave - Austin, TX
  • cazzycazzy Posts: 9,067
    Looks great! Wonderful color!
    Just a hack that makes some $hitty BBQ....
  • Carolina QCarolina Q Posts: 13,021
    edited May 2014
    Thanks, guys. Here's where I got it. If you read through it, she gives the impression that she wasn't real sure about this. But I looked at the ingredients and thought, this can't be BAD. And might be great! Added the s&p and reduced the amount I mixed. Didn't do the veggies she mentioned so I didn't need as much of the mix. Whatever, it was great. Definitely in my rotation now!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • nolaeggheadnolaegghead Posts: 26,712
    Add some salt and I'd hit that like

    ______________________________________________
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  • MickeyMickey Posts: 18,748
    Sure looks good
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Carolina QCarolina Q Posts: 13,021
    edited May 2014
    Thanks. Forgot to mention... RO lump, no smoke wood. Was gonna throw in a couple of cherry chunks, but decided not to. Maybe next time.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • TUTTLE871TUTTLE871 Posts: 1,316
    Very nice yard bird.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • Judy MayberryJudy Mayberry Posts: 1,991
    That is really an amazing endorsement! 

    Of course I have smoked paprika. All I need is the chicken and I can't wait to get one!

    Was the skin really crispy, or just the "normal"? I'll never forget the super-duper-crispy skin using Joan's indirect method.

    Judy in San Diego
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Just when you think you've seen enough pics of spatchcocked chicken you post this... looks fantastic!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • CANMAN1976CANMAN1976 Posts: 1,590
    Man,your a good hand with photoshop CarolinaQ. 
    Awesome looking bird!!!!! :D
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • saluki2007saluki2007 Posts: 3,798
    Was the skin really crispy, or just the "normal"? I'll never forget the super-duper-crispy skin using Joan's indirect method.

    Care to explain Joan's indirect method of super-duper-crispy skin?

    Will def be giving this a try on my next bird Carolina.
    Large and Small BGE
    Morton, IL

  • Carolina QCarolina Q Posts: 13,021
    Was the skin really crispy, or just the "normal"? I'll never forget the super-duper-crispy skin using Joan's indirect method.
    Judy, it seemed more crispy than normal to me. I have never tried that indirect method so I can't compare.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Carolina QCarolina Q Posts: 13,021
    edited May 2014
    Was the skin really crispy, or just the "normal"? I'll never forget the super-duper-crispy skin using Joan's indirect method.

    Care to explain Joan's indirect method of super-duper-crispy skin?

    Will def be giving this a try on my next bird Carolina.
    Saluki, Judy's original post on Joan's (Austin Egghead) method is here. At least I think it is... I can no longer access the old forum. No idea why. Copied this URL from my bookmarks...

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • NanookNanook Posts: 846
    Looks awesome! Definitely going to give it a whirl.
    GWN
  • bodskibodski Posts: 462
    These look really great. I'd guess this would also be really good on skin-on bine-in chicken breasts.

    Cincinnati

    LBGE, Weber Kettle

  • CANMAN1976CANMAN1976 Posts: 1,590
    Just had to do the same.... Came out great! 35 minutes direct raised then 10 more minutes direct but lower down on the rig,skin down.... My best yet:)
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • Carolina QCarolina Q Posts: 13,021
    Cool! Glad you liked it. Love the charred bits. 

    I thought it was some of the best I've had. We'll see how leftovers are tonight. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • I did this with Bruce and Kelly's homemade rub last night (has some of the same flavors as you mentioned above so I thought I would give it a go). It was out of this world. Thanks for the idea. I'm going to make the paste with a blend of evoo and honey this weekend.
    1- LGBE
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  • Carolina QCarolina Q Posts: 13,021
    I did this with Bruce and Kelly's homemade rub last night (has some of the same flavors as you mentioned above so I thought I would give it a go). It was out of this world. Thanks for the idea. I'm going to make the paste with a blend of evoo and honey this weekend.
    I really liked the paste. I don't recall ever doing that before. But I will do it again! 

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • jhl192jhl192 Posts: 1,006
    This sure looks like a winner!  Thanks for the link.  
    XL BGE; Medium BGE; L BGE 
  • mark11mark11 Posts: 52
    That's a great looking bird!
  • Judy MayberryJudy Mayberry Posts: 1,991
    I did this with Bruce and Kelly's homemade rub last night (has some of the same flavors as you mentioned above so I thought I would give it a go). It was out of this world. Thanks for the idea. I'm going to make the paste with a blend of evoo and honey this weekend.
    Will someone post a link to Bruce and Kelly's homemade rub? I must have been asleep at the grid.
    Judy in San Diego
  • NoJokeSmokeNoJokeSmoke Posts: 41
    Thanks John!

    Hi Judy,
    We are looking into packaging that rub and maybe a couple of others so we have not given out the recipe.  That said, send me a message with your shipping information and I'll send you some for free.  We just ask that you let us know what you think.  You can also message Kelley who is "Eggobsessed". 

    I made the rub originally for ribs, but found that we love it on everything and just found that it is great on chicken and, strangely to me, it is really really good on salmon (Kelley suggested it and I was like, no way, but I was so wrong).  If you use it on Brisket or Pork Shoulder, add some kosher salt to the bigger pieces of meat.
  • SkiddymarkerSkiddymarker Posts: 8,347
    Just saw this one, like the idea of paste. Cow Crust from the Amazing Ribs site uses a paste technique which does provide a great crust on beef - never thought about it but the same technique would work on poultry and maybe pork..... Will try it tonight on some chops. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Carolina QCarolina Q Posts: 13,021
    Just saw this one, like the idea of paste. Cow Crust from the Amazing Ribs site uses a paste technique which does provide a great crust on beef - never thought about it but the same technique would work on poultry and maybe pork..... Will try it tonight on some chops. 
    Ok, off to Amazing Ribs... Thanks! I LOVED the paste on this chicken!!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • DMWDMW Posts: 12,507
    This looks great. Doing one tomorrow night and have some fresh herbs leftover from tonight, think I'm going to riff on this and use what I have on hand and see how it turns out.
    My Facebook Page where I document my cooking
    Morgantown, PA

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  • ericpericp Posts: 152
    looks like a postcard. great job. bookmarked
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