Spatchcock chicken

Silvercreek

New way for us to try chicken on our Big Green Egg...  Spatchcock = cut the back bone out of a chicken and flatten it on the Egg.  Cooks in about 90 minutes. So I injected it with creole butter and then Cheryl spiced it. Waiting on the BGE to come to temp. The part of the back and neck we put in a disposable roasting pan along with garlic from the garden, and sliced onions, plus one of our son-n-law's homemade beer's. This will all cook making drippings and make a stock for gravy. We will strain it when it's finished cooking. First time to use the dysfuser. The temp is at 350. Also first time to post. We have a medium. Just the right size for the two of us. This is our third time to use our BGE. We made a 22 lb ham on it for Thanksgiving and put a sandhill jelly glaze on it my wife makes in the fall. It almost didn't fit. It was the best we have ever made. Put a pic of it in with this post. Then Cheryl made dirty rice for the side. Then another homemade beer.

Chelnerul

Looks like a fantastic cook - that ham looks awesome, I will have to try that one of these days.

grege345

Both look fantastic. Especially the ham. Just wow. Welcome to the forum. You'll fit right in!

theyolksonyou

looks good. Welcome to the madness. Foil that platesetter STAT and save yourself some clean up later.

jcaspary

Welcome aboard, that ham looks fantastic.

Silvercreek

Finished.

Silvercreek

Bon Appetit. Really moist, completely cooked. Could cut it with a butter knife.  

The Cen-Tex Smoker

nice job. I rarely do them any other way anymore. I usually do at least one a week. 

Welcome and way to get off to a great start.

minniemoh

Nice cook @Silvercreek. I have a spatch on right now too. I like your idea of putting the backbone and veggies in for a gravy. We usually freeze those until we accumulate a few and then make stock for homemade chicken noodle soup. 

By the way, welcome to the forum and thanks for posting your cook. 

matt121966

really job. super photos.

where did you get the ham ??? Can you tell me where and what you did ???

Silvercreek

matt121966 said:

really job. super photos.

where did you get the ham ??? Can you tell me where and what you did ???

Our son-n-law butchered the hogs. We are getting ready to butcher two more hogs during the Christmas-New Years holiday's. We wait till the cold time of year.

roofsc

cook #3  read this thread this mooring and went and bought a raised grate.  i've only done one chicken (newbie) and cooked indirect.  Thought i raise and cook direct.  MADE ALL THE DIFFERENCE IN THE WORLD. probably best chicken i've ever had.  keep it simple, garlic salt and pepper only with half and half pecan and applewood chips . direct made it turn out crispy.  I'm onto something hear, egg lived up to the hype+++++

AUCE

Gotta love a cocked boid.

theyolksonyou

Good cook.