The Triple Threat (pic heavy)

slovelad · October 2015

Been a slow week at school so I'm taking advantage of it.

my Winn Dixie had this t-bone for 7$. And made some bacon wrapped asparagus

and i I picked this up from Winn Dixie yesterday for 5$ - pork loin rib end - and wrapped it in more delicious pig - that's tomorows dinner

And finally... I am going to try a spatchcock on the mini... If that's even possible... I know it's going to be tight in there, but I will make this beast work

any advice on the spatch for temp and time would be great.

i picked up this 5lb bird for 5$, Winn Dixie had them for 1/lb. it's a frying bird, so I think it's the right one.

ChrisgrillsSTLMO · October 2015

For Spatchcock- 400° raised direct for 45 min or until breast is 160°, which ever comes first. This is on a Large, btw. Cooks look great!

Cheers,

Tinyfish · October 2015

Looks good.

pgprescott · October 2015

Nice work.

minniemoh · October 2015

I've done a few spatchcocks on the mini. I've done raised direct and indirect both. I prefer indirect personally as it seems to make the dark meat more tender. Also, my advice would be to make sure you have a very stable fire at 350-400 and don't mess with the vents after you put the bird on - just trust your fire. The dome thermo is basically useless with a whole chicken in there.

By the way, your t-bone looks tasty.

tarheelmatt · October 2015

Looks good.

The T-bone, did you reverse sear it?

JohnnyTarheel · October 2015

Sold!!

Chubbs · October 2015

Looks good. Few things I noticed --- I assume you removed the ceramic lid off the mini later in the cook or you leave dome open whole time?

Re: spatch, yes I do plenty on my mini. Needs to be a smaller bird and use a cork on the thermometer to keep it from piercing meat. Also looks like you did the spatchcock backwards. You cut the breastbone out not the backbone. Let us know how it goes.

Mattman3969 · October 2015

I've not done a spatch on the mini yet but I think I would go indirect at about 375-400°. Would that be right @chubbs ?

Chubbs · October 2015

Yeah @mattman3969 I have the stone in the woo in that pic. Probably ran close to 350 or so and took 45mins or so

slovelad · October 2015

tarheelmatt said:

Looks good.

The T-bone, did you reverse sear it?

Yes, but I will be honest, I haven't been that happy with the reverse sear.

i brought it up to 100 internal on the egg at about 300degrees direct. (Maybe I should be using indirect? Idk still new to this)

then I pulled it off and fired the mini up to about 550 600 and seared about a minute or so on each side. And evry time I do it I overcook the meat

slovelad · October 2015

Chubbs said:

Looks good. Few things I noticed --- I assume you removed the ceramic lid off the mini later in the cook or you leave dome open whole time?

Re: spatch, yes I do plenty on my mini. Needs to be a smaller bird and use a cork on the thermometer to keep it from piercing meat. Also looks like you did the spatchcock backwards. You cut the breastbone out not the backbone. Let us know how it goes.

Yes, I removes the ceramic cap, I don't actually remember why that was still on there

and for the spatchcock, I did think something looked funny lol it was the first time I ever tried it, and I watched a YouTube video.

Haha well... Hopefully it's edible when I pull it off the grill Saturday!

evryday is a journey with the egg!

slovelad · October 2015

after a Friday, nothing better than firing up the egg.

slovelad · October 2015

YEMTrey · October 2015

You're rocking it on the Mini, can't wait to see what you do on your large!

slovelad · October 2015

YEMTrey said:

You're rocking it on the Mini, can't wait to see what you do on your large!

Two weeks and counting!

The Triple Threat (pic heavy)

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