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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Spatch and Sprouts (Pic)

Hey_Bulldog
Hey_Bulldog Posts: 55
edited February 2015 in EggHead Forum
Went with a spatchcock chicken tonight - second spatch run on the Egg, and better results thanks to learning from past 'mistakes' (very edible mistakes at least).

I went with 400 direct, no raised - standard sub-felt height.  I threw it breast side up, then the last 15 - 20 minutes I flipped her over to firm up the skin.  Pulled the chicken 160 - to a foiled rest (carryover took me north of 165).  Threw some Brussel Sprouts down that were sitting in Olive Oil, minced garlic, S & P during the chicken cook.



The rub on the chicken was 'Brown Dog Riba-Riba Rub' made by this local rub-ary I just found.  Had to give a shout out to my local purveyor!  Not a bad rub at all - nice Mole inspired with Ancho Chile and Cocoa.  Mixed with the chicken juices and formed a real nice drippings sauce.  They have a few other rubs I will have to check out.

Anyways - just wanted to check in since its been a while for me (out of town the last few weeks).  I will be headed to Australia for a few weeks, I will have to try to smuggle me back some local grill flair from down there... wish me luck!
· Share on FacebookShare on Twitter

Comments

  • Hey_Bulldog
    Hey_Bulldog Posts: 55
    edited February 2015
    BTW - forgot to add I had my first eyebrow removal tonight... Started a firestarter in the lump, dropped the dome, went inside to get a few things ready, went back about 15/20 minutes later, grill was only at 250ish... WHAT THE HECK?!?! Did I close the lid too quickly and not allow the lump to fire up??  

    <Idiot Opens Lid> 

    THWOMMMMPP!

    "ohhh... that would be 1300 degrees, not 250"... whoops!

    All good - I can pull off the baby seal...  :o
    · Share on FacebookShare on Twitter
  • Froman
    Froman Posts: 201
    Ouch!!  I've done that!

    Looks good. I might try a flip on my next spatch 
    · Share on FacebookShare on Twitter
  • Chicklet
    Chicklet Posts: 205
    Yay!  I am planning a patch tomorrow.  I am excited!  I've been beer canning for years on a gaser so I'm looking forward to something new tomorrow.  
    Sorry about the 'brows!  
    Eat, drink and be merry

    Huntsville, AL ~ LBGE noob
    · Share on FacebookShare on Twitter
  • Acn
    Acn Posts: 4,454
    Let us know what other Mom's Gourmet rubs you try.  I have a pretty good selection available here at The Fresh Market.  I've tried 3 myself, really like the brown dog and Wow-a Chihuahua,not so huge on the Far Out Feather Duster.

    LBGE

    Pikesville, MD

    · Share on FacebookShare on Twitter
  • Tinyfish
    Tinyfish Posts: 1,755
    I bet you only do that once...I hope.
    · Share on FacebookShare on Twitter

Categories