First cook

Sandtree

So decided to do the first cook today, nothing too complex so a spatchcocked chicken with some Dizzy Pig Pineapple Head and a couple of chunks of cherry. Cooked raised direct at 180C (about 350 in old money)

Was a bit unplanned so just stuffed some in a bun with some home pickled golden beetroot and coleslaw

Over all was good... insane amount of juices trapped under the skin so certainly need to pierce the skin next time. Skin also wasnt crispy enough... had intended to raise the temp at the end to try and crisp it up but got a bit distracted and it jumped from 65C to 75C in a matter of a few minutes.

bgebrent

Nice work! Pickled beetroot is a great touch.

Photo Egg

Looks great. Try cooking top side down first until you get good color on skin then flip.

lousubcap

Welcome aboard from this side of the pond. Above all, have fun. Looks great right there.

Regarding the chix skin, letting overnight air-dry in the fridge will make a difference as will mixing a small amount of cornstarch in with your dry rub prior to application. FWIW-

Sandtree

https://eggheadforum.com/discussion/comment/2425712#Comment_2425712

Thanks, it is from the Pitt Cue cookbook. All the pickles are great, though they need time otherwise cut back on the star annis. The beetroot has a fair amount of horseradish which adds a nice warmth

mEGG_My_Day

That sandwich looks fantastic - well done.

td66snrf

Nice post.

StillH2OEgger

Looks good from where I'm sitting. Welcome board.