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Spatchcock Chicken in Austin American Statesman

Sneezix
Sneezix Posts: 40
edited November -1 in EggHead Forum
There's an article on spatchcock chickens in today's
Austin American-Statesman.[p]No mention of the perfect way to cook them (i.e. Egging), though.[p]
[ul][li]article[/ul]
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Comments

  • Jeeves
    Jeeves Posts: 461
    sneezix,[p]Thanks! Going to grab paper now![p]Hey, please send me your email addy - I'm trying to form a list of local eggheads.[p]Thanks,
    Jeeves
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  • mike
    mike Posts: 152
    just read this article. can someone please share with a newbster how to do this on the egg? i just purchased a large egg this weekend and thought it might be an interesting cook.[p]thanks for the help and great forum posts. [p]
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  • tjv
    tjv Posts: 3,830
    sneezix, I did a spatchcock class at the texas eggfest this year.....word must be getting out...LOL! T

    www.ceramicgrillstore.com ACGP, Inc.
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  • tjv
    tjv Posts: 3,830
    woo2chicken.jpg
    <p />mike, Weber's virtual bullet website has a video on the how to spatchcock the bird, I believe. I put rub under the skin, salt too if no salt in the rub.I cook 'em raised grid, initially direct, 350-400 degrees, starting skin side down, flip after 10 minutes or so (looking for skin to brown) and monitor for the next 60 to 70 minutes. [p]100_0089.jpg[p]I'll go indirect if the bird is burning. About 45 minutes into the cook, the skin should start to sizzle, rendering the fat. Chicken is done at 160 internal temp. I go a bit higher. A chunk of wood for smoke is good too. Tom

    www.ceramicgrillstore.com ACGP, Inc.
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  • Jeeves
    Jeeves Posts: 461
    mike,

    I glanced over the article and stopped when it rang a bell as I saw Alton Brown cooking a bird using the same method!

    He used a cornish hen, but it appears to be the same principle.

    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35977,00.html

    His calls for 500 degree (grill temp), which you can do on the egg. You can probably get away with a lower temperature. Cooking time will vary, depending on the size of the bird. This is when the trusty, fast, accurate, Thermapen comes in - check peiodically until the internal temp comes to about 170°F.

    The Big Green Egg offers one that is like the thermapen, but it's not as fast or accurate. If you take a look at some of the food shows, eggfest pictures, you'll see Thermapens in use (they come in a variety of colors).

    http://www.thermoworks.com/products/thermapen/tpen_home.html

    -Jeeves
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  • mike
    mike Posts: 152
    tjv ,
    thanks tom.
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  • Sneezix
    Sneezix Posts: 40
    tjv,[p]Yup, I was there. :-)
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