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Tantalizing Tuesday

NPHuskerFL
NPHuskerFL Posts: 17,629
in EggHead Forum
This evenings menu is quite simple. Spatchcock>>>EVOO, kosher salt, coarse black pepper, Cajun dusting with dry cilantro raised direct 375℉ and bumped to 415℉ last 15 minutes or so to get skin a bit more crisp. Veggies>>> asparagus, yellow squash and zucchini very lite EVOO, kosher salt and coarse black pepper raised direct 350℉ until crisp-tender. The meal turned out to be a nice flavor combination. imageimageimageimage
LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    Looks great, like how you cut the squash. 

    I notice everyone cooks the spatchcock with the skin up.  I do that too, but I flip it over near the end and cook skin down because I like that crispy bacon-crunchy skin.  Ever try that?
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    I love lamp..
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  • Egglegal_Alien
    Egglegal_Alien Posts: 113
    edited May 2014
    Nice cook @NPHuskerFL !

    @Nolaegghead, you can get that crunch with the 415 F bump at the end... I sometimes cook it 400 - 425 indirect right from the start, great crunchy skin.
    XL BGE + Large BGE @ Monterrey, Mexico
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  • nolaegghead
    nolaegghead Posts: 42,109
    I know it's not good for me but I really like charred chicken skin (not like Spock in the Wrath of Khan, but some blackness) , and the chicken more undercooked than most people.  I'm a weirdo, I know.
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  • Egglegal_Alien
    Egglegal_Alien Posts: 113
    Yesterday's dinner: 2 thighs with Mickey's Coffe Rub, 2 with Season All, no EVOO, cooked indirect @ 425 straight:

    image
    XL BGE + Large BGE @ Monterrey, Mexico
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited May 2014
    @nolaegghead‌ I have done the flip to skin side down but, get good results with bump up at the end. Both ways work. ⊙Live Long and Prosper⊙ :-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited May 2014
    @Egglegal_Alien‌...I've yet to try the Mickey's Coffee rub on anything. Sounds good each time I see it.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Egglegal_Alien
    Egglegal_Alien Posts: 113
    NPHuskerFL said:
    @Egglegal_Alien‌...I've yet to try the Mickey's Coffee rub on anything. Sounds good each time I see it.
    First time for me yesterday, tasted great!

    @Mickey I've read you've reduced the amount of salt on the mix... could you give us an update?
    XL BGE + Large BGE @ Monterrey, Mexico
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @Mickey‌ also in addition to updates to your recipe what does this rub tend to complement best (poultry, pork, brisky, etc)? Or all of the above ;-) Thanks
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • nolaegghead
    nolaegghead Posts: 42,109
    @NPHuskerFL - The needs of the many out-weigh the needs of the few....or, the charcoal briquette ;)
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    I love lamp..
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    nolaegghead said:

    @NPHuskerFL - The needs of the many out-weigh the needs of the few....or, the charcoal briquette ;)

    What does this mean?

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • nolaegghead
    nolaegghead Posts: 42,109
    NPHuskerFL said:
    @NPHuskerFL - The needs of the many out-weigh the needs of the few....or, the charcoal briquette ;)
    What does this mean?
    In Wrath of Khan, Spock is stuck in a radioactive room, and those are his last words to Kirk before dies, fried, into a proverbial charcoal briquette.  Obscure, sorry.

    http://www.youtube.com/watch?v=dhcR-w-56tA
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    I love lamp..
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Lol! I thought that's what you meant but, didn't want to geek out to much and lose what lil street cred I have :))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Egglegal_Alien
    Egglegal_Alien Posts: 113
    edited May 2014
    NPHuskerFL said:
    @Mickey‌ also in addition to updates to your recipe what does this rub tend to complement best (poultry, pork, brisky, etc)? Or all of the above ;-) Thanks
    @NPHuskerFL:

    :-O what are you disagreeing about? 
    XL BGE + Large BGE @ Monterrey, Mexico
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Huh?
    image
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @Egglegal_Alien‌...Ahhh I see it. Must of hit it by accident (on mobile).
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Egglegal_Alien
    Egglegal_Alien Posts: 113
    NPHuskerFL said:
    Huh? image
    Hahaha, exactly my feeling... no one puts it better than Garry Coleman!
    XL BGE + Large BGE @ Monterrey, Mexico
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  • tulocay
    tulocay Posts: 1,737
    Crispy chicken skin is one of my pet peeves. It is either crispy, or I don't eat it. That said, I'm still working on achieving crispy skin. Posted my spatchcock lunch cook yesterday. Flipped too late in the cook to get the crispy skin I am after. Gives me another good reason to try again soon.
    LBGE, Marietta, GA
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  • Egglegal_Alien
    Egglegal_Alien Posts: 113
    edited May 2014
    tulocay said:
    Crispy chicken skin is one of my pet peeves. It is either crispy, or I don't eat it. That said, I'm still working on achieving crispy skin. Posted my spatchcock lunch cook yesterday. Flipped too late in the cook to get the crispy skin I am after. Gives me another good reason to try again soon.
    I stopped using EVOO or any kind of oil a while ago and started getting better results consistently: 

    A dry, salted suface crisps better than a moist, oiled one: try patting the chicken dry with paper towels right before cooking, then dust/pat some dry rub on it (even if you patted with paper towels, there's still enough moisture to hold the rub, dust/rub the skin side last, it has less moisture and some rub may fall of if you flip it before skin fat starts rendering).

    I cook raised direct or indirect @ around 400 - 425, skin side up, I don't flip the bird (I think it's rude, hehehe), and still get nice crispy skin.

    Hope that helps.
    XL BGE + Large BGE @ Monterrey, Mexico
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  • tulocay
    tulocay Posts: 1,737
    Thanks. I will give that a try. My method so far has been to rub a little oil on the bird before rub.
    LBGE, Marietta, GA
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  • nolaegghead
    nolaegghead Posts: 42,109
    A little fine grind salt on the skin will help draw out enough moisture for the seasoning to stick.  Also, a cold bird pulled out of the fridge will develop a little condensation.  That said, I don't think a little oil will hurt....I'll spray some canola on food to get the seasoning to stick better. The oil also helps draw out non-polar aromatics.  Once it's cooking, there's plenty of oil in the skin - on the inside.  Sometimes I season behind the skin.

    A pot of water will boil with or without oil on the top (think pasta).
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    I love lamp..
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited May 2014
    @tulocay‌ what's funny is we will cube or shred the chicken so many times the skin is pulled anyway (but, I eat it ;-) ). I have had no issue getting the skin crisp on my Spatchcock (I make on average 2 per week).
    @Egglegal_Alien‌ I pull from cooler (refrigerator), Spatchcock, rinse, pat dry with paper towels, "lite" coat EVOO, kosher salt, coarse black pepper & whatever else I'm seasoning w/ both sides of bird (I'm doing this while my temp is stabilizing in egg that way I'm putting the bird into egg as close to refrigerator kept temp as possible. There are many ways to do it. I've skipped the EVOO but, I prefer it with the lite coat of EVOO (just a preference I guess).
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    @NPHuskerFL, try slipping some slices of lime under the skin and see what you think. Adds a nice extra flavor dimension.

    @Nolaegghead, not to spoil it for those that don't know but, Spock does come back to live on the Genesis planet in the next movie, dosen't he?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @TexanOfTheNorth‌ I'll try that out. Thanks.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • nolaegghead
    nolaegghead Posts: 42,109
    @TexanOfTheNorth - yep, he comes back to life.  But I read the next book and he dies for good from eating a poorly cooked tribble.  Trouble with Tribbles part deux
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    I love lamp..
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    nolaegghead said:
    @TexanOfTheNorth - yep, he comes back to life.  But I read the next book and he dies for good from eating a poorly cooked tribble.  Trouble with Tribbles part deux
    But he never really dies... He just jumps to McCoy.
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  • saluki2007
    saluki2007 Posts: 6,354
    image

    Great looking bird!
    Large and Small BGE
    Central, IL

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