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Started By
Message
Spatchcock Turkey or Chicken
Posted on 11/2/12 at 9:20 am
Posted on 11/2/12 at 9:20 am
Anyone every done this? Thinking about doing one this weekend on the Big Green Egg. Kind of afraid to do it myself, don't want to ruin it when cutting the breast bone out.
Anyone got any good rubs for a turkey or chicken???
Anyone got any good rubs for a turkey or chicken???
Posted on 11/2/12 at 9:30 am to LSUtiger09
You don't cut the breastbone. You cut both sides of the backbone and then flatten. I do them all the time on my egg. Or you can just cut them in half. I do half chickens too. You can't hurt it. If you have a brick, wrap it or a couple of them in aluminum foil and use to weigh down the chicken. Speeds up the cooking and for some reason, don't ask me why, it gives it a bit of a different flavor.
Posted on 11/2/12 at 9:31 am to Martini
And if you don't have a good pair of kitchen shears I highly recommend investing in a pair. This will make cutting the backbone out as easy as spreading soft butter.
Posted on 11/2/12 at 9:33 am to Martini
quote:
You don't cut the breastbone. You cut both sides of the backbone and then flatten. I do them all the time on my egg.
Thanks, what temperature to you cook it at, and for how long?
Posted on 11/2/12 at 9:35 am to LSUtiger09
Same as any chicken on the egg. I don't know. 300 hour or so. 400 45 minutes, 200 couple hours. I just cook it until I look at it and say " it's done."
Posted on 11/2/12 at 9:38 am to LSUtiger09
If you have it now and are going to do it tomorrow brine it. Cup of salt, cup of sugar per gallon of water. Sink it in it and refrigerate. Before cooking rinse several times in cold water and pat it extremely dry. I can't emphasize the importance of starting with a dry chicken.
Posted on 11/2/12 at 10:17 am to Martini
quote:
If you have it now and are going to do it tomorrow brine it. Cup of salt, cup of sugar per gallon of water.
I always brine, but never used sugar in it. What does it do?
Posted on 11/2/12 at 10:21 am to Martini
White BBQ sauce on spatchcocked chicken is one of the best Egg cooked meals imaginable. Now granted, white sauce is an Alabama culinary claim, but it is damn good on chicken.
The key to a good white sauce is using a microplaner to shave the garlic and horseradish.
The key to a good white sauce is using a microplaner to shave the garlic and horseradish.
Posted on 11/2/12 at 10:57 am to BlackenedOut
quote:
horseradish
I have done both spatchcocked and whole. The only difference I can tell is cooking time. Personally, I prefer cooking them whole especially if I'm smoking them.
I love white sauce on smoked chicken. I was looking to make some this Saturday as a matter of fact. If I want a little heat in mine, I'll add some of my rub (chiptole base) or a little cayenne pepper.
ETA: Adding sugar to the brine is supposed to aide in browning the meat (or at least that's my understanding). I rarely use it because my chickens brown nicely and I can't pick up the flavor contribution.
This post was edited on 11/2/12 at 10:59 am
Posted on 11/2/12 at 11:43 am to Aubie Spr96
It basically just balances out the salt and the salt breaks down the protein. I used only salt for years and just kept hearing about adding the sugar for balance so just started doing it. I have to use the sugar in the house for something because rarely do I use it anywhere else.
Posted on 11/2/12 at 11:56 am to Martini
...and the sugar does not simply need to be white sugar. It can be brown sugar, you could use maple syrup, substitute some juice for parts of the water, etc. Add bayleaf, peppercorns, garlic, ginger, fresh herbs...have fun with the brine.
Posted on 11/2/12 at 3:02 pm to Degas
This is true. Cut up oranges etc...I add a 1/4 cup of soy sauce.
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