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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Spatchcock Chicken (Again)
SmokeyLosAngeles
Posts: 96
in Poultry
It went so well last time we did it again only this time we did two. 350 for almost an hour to get to 165. Although I forgot to put foil on the ceramic plate to catch the drippings.
Comments
-
Great-lookin' spatchcock! My only suggestion is flipping the bird so the legs/dark meat is in the back of the BGE where it tends to run slightly hotter.Stillwater, MN
-
Thats great advice I do appreciate it.StillH2OEgger said:Great-lookin' spatchcock! My only suggestion is flipping the bird so the legs/dark meat is in the back of the BGE where it tends to run slightly hotter.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum