Spatchcock Chicken Big Green Egg

For this cook I used Dizzy Pigs Tsunami Spin.

Spatchcock chicken big green egg. While the chicken is cooking mix the sauce ingredients. So with beer butt chicken the chicken isnt cooking at even temps from top to bottom. In sum the chicken cooked with skin up had an overall better appearance but was otherwise equal to the skin side down.

Big Green Egg Draft Door settings to achieve 350 400 degrees. Ignite the Big Green Egg and place the Cast Iron Grid upside down in the EGG. Tonight I made my favorite spatchcock chicken yet.

The next day carefully remove the bird from the brining bucket rinse and pat dry with paper towels. The big change for me was drying out the bird for 48 hours in the fridge and keeping a temp around 350F. Using sharp kitchen scissors cut out backbone of chicken.

Invest in a good pair of kitchen shears for cutting poultry the process was a breeze and honestly the chicken. Smoked Spatchcock Chicken on the Big Green Egg - YouTube. Crispy Spatchcock Chicken on the Big Green Egg.

We used a Big Green Egg with a raised grate so that the bird cooked about 12 inches above the charcoal. Remove the backbone press the bird flat and viola. Place butter salt pepper lemon zest minced thyme and garlic into a small bowl and mix together until evenly combined.

Turn the chicken and continue to cook for 35 40 minutes or until the internal temperature reaches 74C165 F. Grill for 15 minutes. Heat up the EGG to 165-175C.