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
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum