Second cook: another spatchcock

MountainEGGer

Just finished my second cook which was a 4.5 pound spatchcock chicken. This time I used butter instead of olive oil, swamp venom, and I cooked it at 350 for 20 minutes breast side down, flipped it for 40 minutes, and then went breast side down again for 15 minutes. Pulled when the thigh was 180. Letting it settle right now but the skin seems to be MUCH crispier than on Friday!! Pictures of the finished product to follow.

MountainEGGer

As promised, the picture...sorry that it is not whole, I remembered to take a pic after I cut it in half already. I am definitely going to use this same method next time but will probably pull it off 5 minutes earlier next time. The skin was perfect for my taste. The swamp venom adds a nice little kick, although I wouldn't mind it a little spicier. Already devoured half of the chicken...and have to restrain myself from downing the second half!!

Three cheers for the Big Green Eg!!!

Beanie-Bean

Great job, Jay! You can always shake some cayenne pepper on there for some added heat. Glad to hear that you're happy with this cook. Lots more experiments and tests to be conducted

JFEggerton

That looks tasty!

Great Job

MountainEGGer

Thanks for the suggestion Mike, I will definitely give it a whirl in the near future. Got some Greek burgers planned for tomorrow or Wednesday and my first butt on thursday!!!

Jazzman

that looks really good! I'm a new egger as well (3 meals under my belt) Spatchcock chicken is next - maybe tomorrow. I hope mine looks as good as yours!

Grandpas Grub

Direct, indirect, raised grid???

The pictures sure look nice, one pretty cook.

GG

MountainEGGer

GG,

It was indirect at 350 (although it creeped up to almost 400 near the end). Just used a plate setter, no drip pan. Used a chunk of apple too which gave it a nice flavor.