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Spatchcock Favs??

EggtuckyEggtucky Posts: 2,746
edited 11:44AM in EggHead Forum
Not a huge yard bird fan here..but picked up a couple of free range birds today for this weekend and had the butcher spatchcock them for me...(ok so I'm lazy! :blink: ..thinking about doing one using Mrs. Dog's jerk marinade...looking for ideas on the other...would appreciate any input as I think this may be my first spatchcock birds I've cooked in my years of cooking :blink:


  • We really enjoy spatchcock chicken with DP Shakin the Tree.
  • EggtuckyEggtucky Posts: 2,746
    Thanks Tom..any prep or just rub it down w/the Shakin the Tree?
  • Nothing special, just a very generous coating of the rub.
  • golffergolffer Posts: 144
    Little EVOO and copious amounts of rub. Could not be easier.
  • a fav with turkey, which would certainly work on it's smaller cousin B) : lime juice and oregano; apply liberally before and about midway, too. :kiss:
  • I love Mrs. Dog's jerk marinade - I always make several slits in the chicken and use more marinade than she suggests. I let it sit in the fridge overnight, too. It's our favorite way to cook a spatchcocked chicken.

  • Last weekend I did a big bird (7#) with EVOO, McCormick Grill Mates Montreal Chicken and McCormick Italian Seasoning. No brining or injection, just rub with oil, sprinkle with seasoning, and indirect at 350º dome.

    Smoking over pecan will give you an exceptionally attractive skin, although the flavor is not strong compared to oak or hickory. You can also darken the skin with molasses or soy sauce mixed in the rub. Letting the rubbed bird air-dry in the refrigerator before cooking is another trick to give crispy skin.



  • Charleston Dave,

    The little booties are cute.



    Caledon, ON


  • Big'unBig'un Posts: 5,909
    I like to loosen the skin from the bird and season under it with compound butter. I also add extra legs to bird because my kids fight over the drumsticks. How ever you do it, you'll like it.

    Four Legged Chicken
  • Clay QClay Q Posts: 4,435
    Free range will be a leaner, don't over cook.
    I like 400 dome, indirect setup- raised grid. Dizzy Pig seasonings are great. I have my own chicken seasoning and then I'll add a dusting of Swamp Venom for extra flavor. A little pecan, cherry or applewood smoke is nice also.
    Have fun!
  • Lab RatLab Rat Posts: 147
    I cook mine on a raised grid - direct, at 375 for about 45-60 minutes, skin side up. I then flip the bird skin side down and increase the heat to about 400 for another 10-15 minutes.

    I typically use apple or cherry wood. I've tried a lot of different spice blends, but my favorite is McCormick's Chicken Monterey seasoning. Second favorite is a mix of lemon pepper and garlic powder.
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