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SlickSlick Posts: 382
edited 2:50AM in EggHead Forum
I've done dozens of spatchcock cooks, and each time I think it's the best one ever! This one turned out exactly as I hoped: juicy, crisp skin, full of flavor. I put some minced garlic under the skin, along with some lemon pepper. Brushed on a little oil, then kosher salt and more lemon pepper. I've tried and liked lots of different rubs, but I'm finding that I keep going back to simple garlic, salt, and pepper. Seems to enhance without overpowering. Cooked at 425 raised grid direct for an hour.

The asparagus was doused with a little sesame oil, kosher salt, and wrapped loosely with prosciutto. Pulled at about 10 minutes, still a little crisp.

Great low carb feast!




  • BENTEBENTE Posts: 8,337
    looks great!!

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • rsmdalersmdale Posts: 2,472
    That is a nice looking bird! I ask my wife if she would like the chicken done a different way, her response is "Do it any way you want, but my mom likes it Spatchcock" end of discussion.

    Good Eats and Good Friends
  • Slick,
    Nice looking bird. I have been just doing chicken parts lately. I need to get back to spatchcock.
  • :ohmy: Nice skin! Was it face up the whole time? Want to rip it off and eat it all :woohoo:
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