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

APL Cracked Back Chicken

smbishop
smbishop Posts: 3,062
in EggHead Forum
Inspired by @500 post a while back, (http://eggheadforum.com/discussion/1203916/cracked-back-no-can-chicken) I bought Adam Perry Lang's Charred and Scruffed.  I spent the last two days following the recipe step by step.  Lemon Thyme Salt, 4 Seasons blend, Provence Baste, and his basic brine.  As usual, amazing flavors, and worth the effort.  Cooked in a CI pan, indirect at 350, turning often, and reducing the vegies into a glaze and then a sauce. Amazing cook, the photos don't do it justice.  Spatchcock is great, but this method of breaking, pounding and stabbing the back is a whole new ballgame!


Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
· Share on FacebookShare on Twitter

Comments

Categories