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First Spatchcock
Today I tried my first Spatcock chicken and I fell in love. Crispy skin and tender meat made this a hit. I used my homemade raised grid and it worked perfectly. The chicken was cut and left open approximately 24 hours in the fridge before being put on the grill. I was dialed in around 375 degrees for about an hour and fifteen minutes. Thanks for all the tips EggHeads. This community is awesome.
Comments
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Looks great! And the raised grid looks great. Looks very sturdy
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Aww yeah...
Looks delicious! -
One of my seriously favorite meals now. We always make two. One for eats and one for chicken enchiladas.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Once you go spatched, you never go back!
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
I made this one for lunches for the week. However, next time there will be two.tikigriller said:One of my seriously favorite meals now. We always make two. One for eats and one for chicken enchiladas.
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It is a good way to cook chicken! I usually cook @400*, though. Done in under an hour.
1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia -
Bird looks great!
Spatchcock is definitely the way to go.Living the good life smoking and joking
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