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Cookin' With Coal

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edited November -1 in EggHead Forum
Completed my fourth cook today on my recently acquired large egg. This time I did the spatchcock chicen. Nothing fancy, just seasoned it up with lemon & pepper and a little bit of rub. 350 degrees for an hour to get the internal up to 180. I used one single fist sized chunk of apple (dry) and the smoke flavor was just about right. I did two-two pound birds and there wasn't enough left to worry about. Tomorrow, I'm doing a 4 pound butt for New Years Eve and I have some ribs standing by for New Years Day. I've only had the egg for a week and already it has become a frequently used tool.

Mark
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