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3 Beer Spatchcock Mediterranean Chicken!!! (w/ PICS)
KiterTodd
Posts: 2,466
...I needed 3 beer cans to raise the grate.
Unfortunately, all I had was Bud Light. So I had to take one for the team here.
Holy sh*t this was amazing. I feel like I should be mad at you guys for holding out on me, but since every third post lately is a Spatchcock success story, I guess the fault lies with me! Wow...this egg is amazing.
First, it ruined BBQ for me. It is very difficult to eat brisket or pork out unless it's a place really on top of things. Chicken though...I mean, I can make chicken but who am I to ever think I can compete with the rotisserie chicken chains, Nando's Peri-Peri or the every popular Peruvian chicken hole-in-the-wall joints that are popping up around me in every strip mall? Well, the egg did it again. As you folks know, this Spatchcock Chicken is amazing! Definitley better than any rotisserie I've had out and Nando's. I'd say it was on par with the Peruvian places because they do a helluva job. But I'd make this any day. So, here's my cook...
I lit the egg with some RO lump and threw in some hickory chunks because I had it. (wood is good!)
I rubbed the chicken with oil (olive and peanut) and then put a spice rub on it. Which Rub?...
I used Dizzy Pig Mediterraneanish. IT WAS KILLER!!! I have been a big fan of Penzy's Greek seasoning on all seafood and poultry so with that inspiration, and since I was placing my Dizzy order anyway, I was happy to see they had a Mediterranean spice. I love the greek flavor and figured this would be good on some chicken or fish. I put a heavy rub on both sides of the chicken...
And then I followed the Naked Whiz method, which was simple and the chicken turned out perfect!
Actually, the only challenge was holding 375 as I've gotten so used to low and slow cooks. I pretty much ping-ponged between 360 and 385 the entire hour, but it didn't appear to do this bird any harm!
The skin was awesome. (and I don't usually eat the skin) and the Greek seasoning somehow seemed to permeate into every bite, just like it does in the Peruvian joints. It was juicy with a solid smokey flavor. Tamer in the breast but full on in the wings and thighs. From your posts, I knew it would be good...but I honestly did not think it would be this good. I look forward to cooking it for guests some time soon.
(that is a little Nando's Peri-Peri hot sauce on the plate, though.
Only thing I can't figure out, is why it costs me more to buy a 4 lbs. raw chicken then it does to buy a pre-cooked rotisserie in the food store?!? HA!
We ate it all. :(
Unfortunately, all I had was Bud Light. So I had to take one for the team here.
Holy sh*t this was amazing. I feel like I should be mad at you guys for holding out on me, but since every third post lately is a Spatchcock success story, I guess the fault lies with me! Wow...this egg is amazing.
First, it ruined BBQ for me. It is very difficult to eat brisket or pork out unless it's a place really on top of things. Chicken though...I mean, I can make chicken but who am I to ever think I can compete with the rotisserie chicken chains, Nando's Peri-Peri or the every popular Peruvian chicken hole-in-the-wall joints that are popping up around me in every strip mall? Well, the egg did it again. As you folks know, this Spatchcock Chicken is amazing! Definitley better than any rotisserie I've had out and Nando's. I'd say it was on par with the Peruvian places because they do a helluva job. But I'd make this any day. So, here's my cook...
I lit the egg with some RO lump and threw in some hickory chunks because I had it. (wood is good!)
I rubbed the chicken with oil (olive and peanut) and then put a spice rub on it. Which Rub?...
I used Dizzy Pig Mediterraneanish. IT WAS KILLER!!! I have been a big fan of Penzy's Greek seasoning on all seafood and poultry so with that inspiration, and since I was placing my Dizzy order anyway, I was happy to see they had a Mediterranean spice. I love the greek flavor and figured this would be good on some chicken or fish. I put a heavy rub on both sides of the chicken...
And then I followed the Naked Whiz method, which was simple and the chicken turned out perfect!
Actually, the only challenge was holding 375 as I've gotten so used to low and slow cooks. I pretty much ping-ponged between 360 and 385 the entire hour, but it didn't appear to do this bird any harm!
The skin was awesome. (and I don't usually eat the skin) and the Greek seasoning somehow seemed to permeate into every bite, just like it does in the Peruvian joints. It was juicy with a solid smokey flavor. Tamer in the breast but full on in the wings and thighs. From your posts, I knew it would be good...but I honestly did not think it would be this good. I look forward to cooking it for guests some time soon.
(that is a little Nando's Peri-Peri hot sauce on the plate, though.
Only thing I can't figure out, is why it costs me more to buy a 4 lbs. raw chicken then it does to buy a pre-cooked rotisserie in the food store?!? HA!
We ate it all. :(
LBGE/Maryland
Comments
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Looks great. It really is amazing how the egg can transform chicken the way it does.
............Gotta go, better take my wings off the egg.
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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I know! Think of all those clunky gas grill rotisserie contraptions they have. All you have to do is this.EGGjlmh said:Looks great. It really is amazing how the egg can transform chicken the way it does.
............Gotta go, better take my wings off the egg.
Hope the wings came out. I'm sure they were awesome.
LBGE/Maryland -
My entire family loves chicken cooked on the egg. The moisture can't be put into words.You my friend knocked it out of the park! That was a great looking cook.
Louisville, GA - 2 Large BGE's -
I'm scheduled to get my Egg from the INDY EGGFEST on August 23 and I've been trying to think of what my first cook was going to be. I think I've found it. Looks great with not too much fuss. Can't wait...XL BGE - Indianapolis, IN
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No fuss! Made it on a weeknight.OmahaOne said:I'm scheduled to get my Egg from the INDY EGGFEST on August 23 and I've been trying to think of what my first cook was going to be. I think I've found it. Looks great with not too much fuss. Can't wait...
In the time it takes to light the egg and get the temp set, you prep the chicken.
Then for the hour it cooks, you clean up, set the table, make sides, play with the kids, surf egghead forum and BAM, time is up and your chicken has been transformed into awesomeness!
I'm sure I'll screw it up next time.
LBGE/Maryland -
They're actually pretty hard to screw up, unless you fall asleep or something. We do one at least once a week these days.KiterTodd said:
I'm sure I'll screw it up next time.
NOLA -
Excellent looking cook my friend. Very nice pics as well.
I agree. The egg is a cooking machine to say the least. For poultry it has no equal or peer with the possible exception of a French Rotisserie. It produces better poultry than my custom built reverse flow vertical cabinet. And that's saying a lot. Again outstanding cook and excellent pics my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@KiterTodd That looks delicious! What was the texture of the skin?XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
PNWFoodie, the skin on the wings, thighs and legs was very crispy and irresistibly edible for a guy that doesn't normally go out of his way to eat it. The breast skin was a hair juicier, and decadent for most. Not burnt...perfect! Loads of flavor from the rub as well.
The first thing I ever cooked on my BGE was the beer can chicken on the BGE website. This blew that away. Case in point, while tasty, I was never motivated enough to make the beer can chicken again, but this one, hands-down...I'll probably make again within a week.
LBGE/Maryland -
Awesome. Great looking cook and the pics weren't to shabby either...Greensboro North Carolina
When in doubt Accelerate....
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