How To… Make Spatchcock Poultry on the Big Green Egg

When I first stated reading the Big Green Egg forums I kept seeing people posting pictures about spatchcock chicken? I was like spatchWHAT???? WTF is that???

Then I read that it’s the method of cooking a bird by cutting out it’s back bone and opening it up so that it lays flat on the grill…. oooooohhhhh I get it 🙂

Let me say, that this method for cooking has quickly become one of my favorite ways of doing it. And I’ve tried it with Turkey and with big roasting chickens, with small Cornish Game Hens and with the little fryer chickens like the one I am demonstrating here.

First up… brine your birds people!!!

If you want perfectly juicy yard bird, then you better make sure that you brine it!!! I find doing this helps keep it from drying out while cooking and it just makes the meat taste better!!!

Making a brine is simple:

  • 2 Liters of cold water
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tbsp your favorite spice rub (optional)

Add all that to a pot and stir till dissolved. If I’m adding a spice rub to the brine, I add it at the end so that I can see if the sugar and salt have dissolved. This time I used 1 tbsp of Cluck & Squeal All Purpose rub that has quickly become a favorite of ours. You can get creative and use fruit juices or even beer, wine or spirits for your brine, depending on what you want.

Put it all in a pot and let it sit in the fridge overnight or at least 4-6 hours… see:

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The next day I took it out, patted it dry and then split the back open with some kitchen shears and rubbed it liberally with the spice rub.

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Next up, get your Egg set up. Build a big fire, full fire box of charcoal, then I put the plate setter on feet up with a drip tray under the grid and I put the bird on at 400F. I have also done this direct, but I put the birds on my raised grid to get them higher in the dome and away from the direct heat of the coals. Works great too, but you have to watch, the bottom side of the bird can char if your fire is too hot!

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I let the Egg do it’s job. The temp rose from 400F to 450F by the time I took it off, but that was ok, it helped to crisp up the skin and once I put the bird on I did NOT open the dome on the Egg until the meat thermometer read 165 in the breast.

At this point I checked it in various places with a my Thermapen instant read meat thermometer (that is more accurate) and I left for about another 10 minutes.

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Overall it took just a little over an hour for this bird to cook. It was about a 3 pound fryer.

I gotta say, spatchcocking a chicken is probably my very favorite way to cook a bird on the Big Green Egg!!!

Happy Egging!
Brian

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