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Spatchcock and grilled Romaine Asiago (Pics)

JRWhitee
JRWhitee Posts: 5,678
in Poultry
Made a spatchcock chicken with the rub I got from @CM23 Rib Tickler for pork and chicken from Williams Food Co. it was very good, I also cut a Romaine in half and covered with grated Asiago cheese, and some broccoli. Chicken was tender and juicy, rub was great and SWMBO loved the Romaine. Thanks for looking.

                                                            
_________________________________________________
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 Group 
Johns Creek, Georgia
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Comments

  • SGH
    SGH Posts: 28,891
    Looks like a slam dunk to me brother Whitee. =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JRWhitee
    JRWhitee Posts: 5,678
    @SGH
    Thank you Buddy.
    :)>-
                                                                
    _________________________________________________
    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 Group 
    Johns Creek, Georgia
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  • DMW
    DMW Posts: 13,833
    Now that looks so much better than the leftovers I warmed up in the microwave...

    Nice!

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • JRWhitee
    JRWhitee Posts: 5,678
    edited October 2014
    @DMW
    I hope so....But not as good as that brisket you are putting on.
    :))
                                                                
    _________________________________________________
    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 Group 
    Johns Creek, Georgia
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  • shtgunal3
    shtgunal3 Posts: 5,895
    That does look good JR.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • SGH
    SGH Posts: 28,891
    JRWhitee said:
    @SGH
    Thank you Buddy.
    :)>-

    You are more than welcome brother Whitee.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • tulocay
    tulocay Posts: 1,737
    Looks good from here.
    LBGE, Marietta, GA
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  • Woody
    Woody Posts: 125
    I tried the grilled rommaine once and loved it.  Tried to reproduce it for my wife and it got all wilty and nasty.  Not sure if I cooked it too long the second time or what.

    How long do you cook the rommaine on each side and about what temp?
    Woody in Northville, MI
    Large BGE with AR R & B Oval Combo w/Extender and Sliding D Grid, Kick Ash Basket, Smokeware Cap, Wok, Grill Grates and Kettle Q
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  • minniemoh
    minniemoh Posts: 2,145
    Looks great @JRWhitee! Nice cook for sure. Hard to beat a spatchcock and they're so easy. Just wait till you have that new Mini Max - It'll be a spatchcock makin machine!


    ;)
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • minniemoh
    minniemoh Posts: 2,145
    @Woody - I do Romaine hot (400ish) and only do the cut side down until it gets a little char. I'm sure others do it differently but that is how we like to eat it our house. Only takes a couple minutes max.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • JRWhitee
    JRWhitee Posts: 5,678
    @Woody‌
    It was the first time I tried it and I did cut side up with grated asiago for around 10 minutes at 400 raised direct. I cooked it until it looked done.
                                                                
    _________________________________________________
    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 Group 
    Johns Creek, Georgia
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  • anzyegg
    anzyegg Posts: 1,104
    Great looking spatchcock....have to love the skin and taste..... I did one last night myself....
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