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Spatch chicken and roasted veggies. I am on a roll lately.

epcotisbest
epcotisbest Posts: 2,176
in EggHead Forum
Good color (and even better flavor) on the bird. Broccoli, taters and onions with some seasoning and olive oil, roasted in the oven, and some corn to go with it. Not bad at all.




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Comments

  • epcotisbest
    epcotisbest Posts: 2,176
    Put the sauce on a little early but it is not burnt like it looks in the pics, just a bit "heavily caramelized."

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  • jabam
    jabam Posts: 1,829
    Outstanding grub right there!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Gorgeous color! Cherry?


    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • bgebrent
    bgebrent Posts: 19,636
    Nice eats. 
    Sandy Springs & Dawsonville Ga
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    lousubcap said:
    Great cook and result.  Eggcellent color as noted.
    Should you have the ability to cook on two levels, I really like running the spatch chix over the pan of roasting veggies on the BGE.  The drippings really give them a great flavor.  FWIW-
    Great advise - I will need to try that.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • northGAcock
    northGAcock Posts: 15,173
    Beautiful bird and plate of food.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • NC_Egghead
    NC_Egghead Posts: 786
    Lookin’ good!
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
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  • SouthernEagle
    SouthernEagle Posts: 47
    Have not done spatcocock chicken yet but want to give it a try, I am hearing about and seeing too many great cooks like yours! Need to utilize the search feature for how to do this, how did you prepare/season your chicken?
    LBGE- North of Atlanta, Georgia.

    Hail Southern
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  • lousubcap
    lousubcap Posts: 36,800
    @SouthernEagle - give this link a look.  You can even go all the way to half-cocked chix.  http://www.nakedwhiz.com/recipes2.htm#chicken  
    BTW the main site is a wealth of ceramic cooker info.  Give it a read when you can.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SouthernEagle
    SouthernEagle Posts: 47
    @lousubcap thanks for the link, don't know why I didn't think to check there. I have been sucked into that website (Like I have here) for way too long before. So many great ideas! Looks relatively simple to spatch a chicken, didn't quiet follow the steps for the half-**** chicken, I would imagine if I was actually doing it I could see it and follow what it was saying better
    LBGE- North of Atlanta, Georgia.

    Hail Southern
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  • lousubcap
    lousubcap Posts: 36,800
    @SouthernEagle - I actually find it easier to half-**** a chix by going thru the breast first, then taking out the back-bone.  The surgical expertise provided in the naked whiz site is too much of a hassle for me.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • epcotisbest
    epcotisbest Posts: 2,176
    ColtsFan said:
    Gorgeous color! Cherry?


    No, Apple, I just used a couple of big chunks. Might try just one next time.
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  • epcotisbest
    epcotisbest Posts: 2,176
    edited October 2017

    lousubcap said:
    Great cook and result.  Eggcellent color as noted.
    Should you have the ability to cook on two levels, I really like running the spatch chix over the pan of roasting veggies on the BGE.  The drippings really give them a great flavor.  FWIW-


    Thanks. I have done that before. This time I just stuck the veggies in the oven. 
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  • epcotisbest
    epcotisbest Posts: 2,176
    edited October 2017

    SouthernEagle said:
    Have not done spatcocock chicken yet but want to give it a try, I am hearing about and seeing too many great cooks like yours! Need to utilize the search feature for how to do this, how did you prepare/season your chicken?
    I took the simple route and just cut down the backbone, one cut opened up the cavity. Did not even bother to make the second cut to remove the backbone. 
    For seasoning, I patted dry the bird with paper towels, then lightly coated it in olive oil, then sprinkled with Lawry's seasoned salt, paprika, pepper and a light dusting of Grillmates Applewood rub.
    250 indirect with lots of Apple wood smoke to internal temp of 165. Platesetter legs up, foil balls for airspace, drip pan no liquid, grate with chicken over the drip pan. The suggestion for veggies in the drip pan is a good idea too. I put BBQ sauce on it because my wife likes it that way, but put it on a little early and it caramelized a bit much. 
    Lots of ways to do spatch chicken, this is how I did it tonight. And, you should give it a try, it is very good, moist, tender and flavorful.
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  • thetrim
    thetrim Posts: 11,387
    Great job!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • fishepa
    fishepa Posts: 211
    Seems like the potatoes would take longer to cook than the broccoli/onions, did it turn out okay?  Looks great!
    War Damn Eagle!
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  • epcotisbest
    epcotisbest Posts: 2,176
    fishepa said:
    Seems like the potatoes would take longer to cook than the broccoli/onions, did it turn out okay?  Looks great!
    Yes, the potatoes could have cooked a little longer. I think next time I will put them in the oven first, then add the broccoli and onions after giving the potatoes about a 10 minute head start.
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  • drewmack
    drewmack Posts: 53
    How long did it take at 250 indirect and did you finish direct?
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  • epcotisbest
    epcotisbest Posts: 2,176
    drewmack said:
    How long did it take at 250 indirect and did you finish direct?
    Did not really time it, but I think it was around three hours, maybe three and a half. No direct finish, just took it off when it hit 165 internal.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    edited October 2017
    @epcotisbest: Your food looks great, as always.

    ....but I gotta ask - is anyone else sometimes thrown off by the flower-patterned plates in your posts? 

    Maybe it's like the "sleeper" version of plating.

    Then again, maybe it's just me.  :)
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  • epcotisbest
    epcotisbest Posts: 2,176
    GrateEggspectations said:
    @epcotisbest: Your food looks great, as always.

    ....but I gotta ask - is anyone else sometimes thrown off by the flower-patterned plates in your posts? 

    Maybe it's like the "sleeper" version of plating.

    Then again, maybe it's just me.  :)
    Thanks for the kind words. Yeah, my wife picks out the dishes, I don't really get a say so, same as for lots of things around our house.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    ;) epcotisbest said:
    GrateEggspectations said:
    @epcotisbest: Your food looks great, as always.

    ....but I gotta ask - is anyone else sometimes thrown off by the flower-patterned plates in your posts? 

    Maybe it's like the "sleeper" version of plating.

    Then again, maybe it's just me.  :)
    Thanks for the kind words. Yeah, my wife picks out the dishes, I don't really get a say so, same as for lots of things around our house.
    As long as she's not picking your grills, I'd say you're faring pretty well.  ;)
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  • SouthernEagle
    SouthernEagle Posts: 47
    epcotisbest said:

    SouthernEagle said:
    Have not done spatcocock chicken yet but want to give it a try, I am hearing about and seeing too many great cooks like yours! Need to utilize the search feature for how to do this, how did you prepare/season your chicken?
    I took the simple route and just cut down the backbone, one cut opened up the cavity. Did not even bother to make the second cut to remove the backbone. 
    For seasoning, I patted dry the bird with paper towels, then lightly coated it in olive oil, then sprinkled with Lawry's seasoned salt, paprika, pepper and a light dusting of Grillmates Applewood rub.
    250 indirect with lots of Apple wood smoke to internal temp of 165. Platesetter legs up, foil balls for airspace, drip pan no liquid, grate with chicken over the drip pan. The suggestion for veggies in the drip pan is a good idea too. I put BBQ sauce on it because my wife likes it that way, but put it on a little early and it caramelized a bit much. 
    Lots of ways to do spatch chicken, this is how I did it tonight. And, you should give it a try, it is very good, moist, tender and flavorful.
    I will have to give this a try soon and post results, thanks for the details!

    @lousubcap thanks for the tip, I am all for avoiding hassles. Try to do my homework preparing for the cooks, but always trying to keep it simple, has worked well so far!
    LBGE- North of Atlanta, Georgia.

    Hail Southern
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  • bluebird66
    bluebird66 Posts: 2,951
    Awesome cook!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • epcotisbest
    epcotisbest Posts: 2,176
    SouthernEagle said:
    epcotisbest said:

    SouthernEagle said:
    Have not done spatcocock chicken yet but want to give it a try, I am hearing about and seeing too many great cooks like yours! Need to utilize the search feature for how to do this, how did you prepare/season your chicken?
    I took the simple route and just cut down the backbone, one cut opened up the cavity. Did not even bother to make the second cut to remove the backbone. 
    For seasoning, I patted dry the bird with paper towels, then lightly coated it in olive oil, then sprinkled with Lawry's seasoned salt, paprika, pepper and a light dusting of Grillmates Applewood rub.
    250 indirect with lots of Apple wood smoke to internal temp of 165. Platesetter legs up, foil balls for airspace, drip pan no liquid, grate with chicken over the drip pan. The suggestion for veggies in the drip pan is a good idea too. I put BBQ sauce on it because my wife likes it that way, but put it on a little early and it caramelized a bit much. 
    Lots of ways to do spatch chicken, this is how I did it tonight. And, you should give it a try, it is very good, moist, tender and flavorful.
    I will have to give this a try soon and post results, thanks for the details!

    @lousubcap thanks for the tip, I am all for avoiding hassles. Try to do my homework preparing for the cooks, but always trying to keep it simple, has worked well so far!
    Looking forward to your photos. Let us know how it goes.
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  • SouthernEagle
    SouthernEagle Posts: 47
    edited October 2017
    I know IT drives the cook, but any idea on cook time for cooking chickens this way?

    I will definitely document when I attempt this, thanks for everyone's feedback. 
    LBGE- North of Atlanta, Georgia.

    Hail Southern
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  • epcotisbest
    epcotisbest Posts: 2,176
    SouthernEagle said:
    I know IT drives the cook, but any idea on cook time for cooking chickens this way?

    I will definitely document when I attempt this, thanks for everyone's feedback. 
    Somewhere around three hours at 250 indirect, but you can up it to 300 or 350 indirect and finish much sooner with just about the same amount of juicy, tender flavor. I just did this one low and slow for the heck of it. To me low and slow on spatch chicken does not really enhance the flavor enough to make a big difference, it is just another way of doing it and I like trying different techniques. 
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