Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Spatchcock chicken, dried skin in fridge for day and a half
anton
Posts: 1,813
Still zombified from night shift, I prepped a chicken and stuck in fridge approx two days ago, rubbed with s&p, Poultry magic.
Today I took out chicken and skin had dried a lot.
I rubbed over with EVOO lightly so not to disturb rub much, and lit egg with 3 cherry chunks and set for 350F-375F.
Using woo for raised direct, no drip pan, at 350-375F, I put chicken on bones down.
After 1hr, thermapen read 150F at breast, so I flipped, and when I did both legs fell off!
I crisped skin side down for about 10 mins. re-probed with Thermapen and got 158F breast, 185-187F at legs, 5 more mins later, I removed chicken and shut down egg. At this time Thermapen read 160's breast and 190 leg
This one was my best so far! Super juicy, little smoke flavor, crispy skin, the tri-fecta for chicken in my humble opinion.
Today I took out chicken and skin had dried a lot.
I rubbed over with EVOO lightly so not to disturb rub much, and lit egg with 3 cherry chunks and set for 350F-375F.
Using woo for raised direct, no drip pan, at 350-375F, I put chicken on bones down.
After 1hr, thermapen read 150F at breast, so I flipped, and when I did both legs fell off!
I crisped skin side down for about 10 mins. re-probed with Thermapen and got 158F breast, 185-187F at legs, 5 more mins later, I removed chicken and shut down egg. At this time Thermapen read 160's breast and 190 leg
This one was my best so far! Super juicy, little smoke flavor, crispy skin, the tri-fecta for chicken in my humble opinion.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
Comments
-
Looks great, my first Spatch was less than stellar, I need to do what you did by getting it in the fridge for a day or 2, and use a smaller birdVisalia, Ca @lkapigian
-
Are my pics visible to everyone? They are not showing on my end.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Yes, pics are visible and looks good!XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal
Bay Area, CA -
@R2Egg2Q, thank you, after editing, it is being weird on my end with the pics.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Looks very good. Nice cook!!!XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
-
Looks like a slam dunk to me brother. Solid as a rock all the way around. Enjoy!!
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. -
Looks delicious! A day and a half?! I'm lucky if I remember to give it an HOUR and a half! Like tonight. Just spatched it. Will light the egg in an hour or so. Using salt free lemon pepper tonight. Or maybe coffee rub. Both are always awesome!
Oh, the legs and thighs usually separate on mine too. Haven't had a failed spatch cook yet though.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
visible? I can practically smell that chicken! looks awesome.anton said:Are my pics visible to everyone? They are not showing on my end.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
-
Bird looks good! Have you tried a very light dusting of corn, potato or rice starch on chicken skin? Works great.
Steve
Caledon, ON
-
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
-
-
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum