new spatchcock chicken

JPF

Now I have cooked many spatchcocked chickens since getting my first egg. Tonights chicken was my first using wicked good lump and my first cook since getting my new pretty thermapen.
First let the chicken air dry in the fridge for a couple hours

Got the new lump ready Thanks bfpdb for picking me up some!


I pulled the skin back and rubbed down with evoo, then put a mix of TL dixiedust and DPPH


on the egg 400F raised grid direct for a hour then flipped skin down for 10 mins or so

did a some bacon wrapped asparagus with evoo salt and pepper

Just testing it out


Really turned out good!

loco_engr

Great lookin cook!

:woohoo: :woohoo: next to last pic ckg beer temp

Grandpas Grub

John, now that's the proper first use of a thermapen also probably good for cleaning purposes.

The cook looks great.

GG

The Naked Whiz

Try letting it air dry in the fridge for 48 hours and see how that turns out! Nice photos!

JPF

Thanks I'll give it a try soon

DrZaius

I would like to add that you are the first that I have seen that really understands that beer monitoring is as important as food monitoring. Good job on the chicken.

BBQMaven

Ohhh that's nice... great pics....

Boss Hogg

JPF-
That Wicked Good lump lasts f-o-r-e-v-e-r! I love that stuff. The night before the Super Bowl, I filled my egg with Wicked Good, lit it at 9:30PM, put two 7.5# butts on at 10:30PM-250* and took them off the next day at 4PM. Then I ramped the temp up to 350* and did two loads of wings. When I shut the egg down at 7PM, I still had a bunch of lump left in the firebox. I think you'll be really happy with it.
Brian in PA

Eggtucky

awesome lookin yard bird john and that beer looks just about right too! :woohoo:

PWise

Guess you found a great use for your thermapen! I did the exact same thing when I got mine hahaha

cheers!!

DryFly

I did that for a whole chicken and experienced my first disappointment with an Egg cook, NW. The Chicken dried out a bit, but the skin was crispy. I think I'll limit it to overnight to 24hrs from now on.

CRF450808

Awsome pics! I can't wait to have the wife try the aspargus bacon style, thanks bro.. I LMAS of the temp pen in the beer..but darn I am almost ashamed that i have not tried that...