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Spatchcock Success - Lots of Pictures
newegg13
Posts: 231
I cooked my first Spatchcock tonight and it turned out great. Comments are welcome.
I coated the bird with a bit of EVOO and then rubbed a mixture of Dizzy Dust and Salt Lick under and on the skin. Then I cooked at 375 on a raised grid for about an hour with a couple of hickory chunks. The skin was crispy, and the chicken was moist. For sides, we had steamed veggies and a potato concoction that was put together by my bride.
Overall, it was an outstanding meal. I'll scale it back on the smoke next time, though.
Amateur Egger; professional rodeo clown.
Birmingham, AL
Comments
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Looks good. You may have made up my mind for me on what to have for dinner tomorrow.
LG. BGE Straight up Cheese head from Little Chute, WI -
Thanks. I know what I'm having for lunch tomorrow. too!Amateur Egger; professional rodeo clown. Birmingham, AL
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Looks tasty!
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I do a spatch and steamed veggies a few times a week.Be careful, man! I've got a beverage here.
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Nice!
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Sounds like a recipe for success! I have done several spatches and it is my favorite chicken hands down. Sounds like I have a dinner plan for this week. B-)
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I did a chicken that way on Saturday for unexpected house guest. I don't think they are going to ever leave if I keep cooking for them on the egg...
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Da Bomb!! we tried this style about 2 weeks ago...made a believer out of me....outstanding meal at a cheap price....this is so easy to prepare. 100% hit everytime!! Now what was the name of those people that sell chicken that is finger lickin good??? i must have forgot after buying the BGE!!
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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i need and want to try this......anything special i need to know before I try it? Any instructions?
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I used the recipe on the naked whiz site...pictures are included....follow the guide and get ready to hit one out of the park! dosen't get any easier or better than that....
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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I used the recipe on the naked whiz site...pictures are included....follow the guide and get ready to hit one out of the park! dosen't get any easier or better than that....
+1. Naked whiz has this recipe's number.
The only thing that I did different was use an elevated grid and cooked it skin side down for the first 10 minutes. Some people will ice the breasts (*smirk*) for 10-15 minutes prior to cooking to help the breasts and legs cook at the same pace. I did not do that, and it turned out great.
Amateur Egger; professional rodeo clown. Birmingham, AL -
400 dome, raised direct, skin side up with no flipping. Perfection every time.Be careful, man! I've got a beverage here.
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Cooked first one yesterday,raised grid,direct ,350 for a little over an hour. Skin wasn't crispy but the meat was very moist, cooked to temp.Very good over all !
Ova B.
Fulton MO -
400 dome, raised direct, skin side up with no flipping. Perfection every time.
What do you season it with, Travis? Take about an hour?Amateur Egger; professional rodeo clown. Birmingham, AL -
If I have time, I LOVE to brine my chicken. I found a beer brine recipe and WOW!
http://www.tablespoon.com/mobile/recipes/easy-beer-brine-chicken-recipe/1/Large BGE Dallas, TX
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