Oh BGE, how I missed thee! (oh, and a spatch cook pics)

Hey_Bulldog

Greetings and Salutations Egg'rs.  Well just as I was getting all warmed up to my egg and getting to know my way around the forum I relocated to Australia for a year.  Well, we are back and I am not ashamed to admit that the thing I missed 2nd to my immediate family would be by beloved BGE.

So I blew the dust off my ole pal and fired up a spatchcock bird and some Brussels Sprouts / Sweet Potatos / Shallots and could not be more happy with the results!  I was most shocked on the crisp skin on this bird - never hit the mark like this time around so I will be cataloguing this cook as my go-to procedure point-forward.

Details:

Home grown ~5 lbs bird, Spatched, in fridge overnight to dry out

Rubbed with Dizzy Pig Raging River (huge Dizzy Pig fan thanks to this forum and first go with the RR)/ counter rested for an hour

Egged Raised just above felt, Indirect w/no smoke
@ 400, took about about 1:45 to hit 160

Rested (no foil) for about 15 minutes, internal temp coasted up to 170

Veggies mixed with a bit of olive oil, cumin, S&P
Mounted up on a cast iron griddle
Thrown in for last 30 mins of cook

All Eaten Aggressively.

Look forward to spending some quality time with my ole' friend and of course sharing with all of you.  

See ya' round.

the_crease

Awesome! Bird has a nice color to it.  Looks delicious 

Ima_good_egg

Beautiful!