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Spatchcock chicken

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edited -0001 30 in EggHead Forum
Thanks to all of the forum members for all your comments on using the Egg.
Did my first spatchcock chicken to night, I can't believe how lucky I was as it was abolutley marvelous, moist,tender and done. Egg was at 375 to 380 for 1hour and 10 minutes-marinated in Italian dressing for approximately 2 hours. No wood for smoke, just good old Cowboy Lump.Had asparagus with holindase on it and naturally a little home made sour dough bread and sliced tomatoes.
Again thank you all for such a great forum. Breadman
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