BBQ spatchcock chicken

Stormbringer

I do like chicken cooked in the Egg, it was one of those "oh wow" moments when I first got my large and compared it to a chicken cooked in a conventional oven. Simple to do, delicious to eat. I still remember the first time we did it back in 2016, I don't think we've cooked a chicken in the oven since then. Rain or shine, the Egg (specifically the MMX) is the chicken cooker of choice.

Straight roast chicken can get a bit same-y though. I've done variations, e.g. Jamaican and Huli. Tonight I decided to go with a simple BBQ coating, using Bullseye Original mixed with a little apple cider vinegar. I split the bird and salted the skin for a couple of hours prior to cooking. Then put it in the MMX and cooked at 350F dome until IT reached 165F. 

In at the start:

Ready to pull:

Served with Santana chips / fries and washed down with a delicious Central Otago Pinot Noir.

Thanks for looking! 

loco_engr

Dyal_SC

Your egg laid a chicken!  Looks great. 

Foghorn

That looks awesome.  I had to look up Central Otago.

divided_wood

Looks excellent! Spatchcock chicken on the Egg never disappoints. 

shtgunal3

Great looking yard bird!

lousubcap

Bird is great but your chips/fries are consistently the best posted here.  I'm sure you use a thoroughbred spud pedigree to always get those outcomes.  

Ybabpmuts

What the heck is a thoroughbred spud pedigree? My cousin Billy who had such big buck teeth that he could eat corn on the cob through a picket fence always told me a potatoe was a potatoe it was hard to understand him because he was eating the corn through the picket fence at time, but I think that's what he said.

Stormbringer

lousubcap said:

Bird is great but your chips/fries are consistently the best posted here.  I'm sure you use a thoroughbred spud pedigree to always get those outcomes.  

@lousubcap thanks! I use Santana or Ramos potatoes to get the great chips/fries. I described them in this blog post https://thecooksdigest.co.uk/2018/02/18/ramos-potatoes-where-have-you-been/ not sure if they are available on your side of the pond though. 

Stormbringer

Foghorn said:

That looks awesome.  I had to look up Central Otago.

There are some fantastic Pinot Noir from Central Otago, NZ. The gold standard is Felton Road, however there are some really good value producers. The one we had last night was Cherry Block.

johnmitchell

Great post and cook as always 

JohnnyTarheel

Outstanding looking bird!!

lkapigian

That’s just Pretty!

bluebird66

That looks great!