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Spatchcock Chicken and Cheesy Potatoes

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Post Tue Apr 16, 2013 2:00 pm
EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

Last week I tried my hand at my first spatchcock. Despite messaging Dyal on FB several times I actually think I got it right :) I also sliced up some russetts super thin, layered them with cheese with each layer having cheese. Some salt, pepper and some bacon of course :)

Cheesy potatoes before they go on the Egg

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Spatchcock Chickeb by EKomrska, on Flickr

Spatchcocked the chicken and rubbed with some raging river rub

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Spatchcock Chickeb by EKomrska, on Flickr

Put the potatoes on about 30 minutes ahead of time or so and then I put the bird on. Temp was around 400 with a raised grid. You can see my polish (I can say that cause I'm polish) attempt at a raised grid

Image
Spatchcock Chickeb by EKomrska, on Flickr

I think I was drunk although I wasn't drinking but this is a bad picture of the finished potatoes

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Spatchcock Chickeb by EKomrska, on Flickr

Chicken taken off. I tried to wait and wait and wait for my wife to come home but ultimately had to pull even if it was over the normal pull temp. THe bird came out super juicy and had such amazing flavor

Image
Spatchcock Chickeb by EKomrska, on Flickr

Image
Spatchcock Chickeb by EKomrska, on Flickr

ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7115
Location: Stoughton, WI
EddieK1376 wrote:
I think I was drunk although I wasn't drinking but this is a bad picture of the finished potatoes

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They look fine to me! I'd have some chicken but would definitely go back for seconds on the potatoes.

I need to do more side dishes on the grill.

Griffin well done
well done

Posts: 3305
Location: Dallas, Texas

Looks perfect to me. Why you asking Dyal for advice? He don't know no nuthin'. :wink: You are making me miss taters even more.

EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

Griffin wrote:
Looks perfect to me. Why you asking Dyal for advice? He don't know no nuthin'. :wink: You are making me miss taters even more.


Cause I don't have your number...LOL But shh don't tell Dyal that :)

I stayed away from taters for about 4 months. COmpletely away and now I'm allowing myself them maybe once a week.

Griffin well done
well done

Posts: 3305
Location: Dallas, Texas

You said messaging on FB, not text. Busted you in a lie!! :twisted:

EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

Oh yeah that was the day you said "Oh I didn't check FB till just now, what he said " Hahaha :)

Griffin well done
well done

Posts: 3305
Location: Dallas, Texas

Some of us work for a living. Well, some days we do. Other days we can sit on the computer all day. :wink:

EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

Griffin wrote:
Some of us work for a living. Well, some days we do. Other days we can sit on the computer all day. :wink:


Don't hate that I work from home and get to watch baseball all day long, work and bother people on FB messenger :)

Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Wonderful looking chicken! Any reason you folded the legs under like that on the grill? Interesting technique! Looks like it might help the breasts from drying out?
Large BGE
CG Duo with SFB

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EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

Dyal_SC wrote:
Wonderful looking chicken! Any reason you folded the legs under like that on the grill? Interesting technique! Looks like it might help the breasts from drying out?



I did? I don't think I did...

Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Well not folded under I guess, but flopped back nonetheless. I'll hafta give that a try on my next attempt. You may have just made an unintentional breakthrough in the art of spatchcocking!! :idea: :D
Large BGE
CG Duo with SFB

Image

EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

Dyal_SC wrote:
Well not folded under I guess, but flopped back nonetheless. I'll hafta give that a try on my next attempt. You may have just made an unintentional breakthrough in the art of spatchcocking!! :idea: :D


Hilarious. Told you I took the breasts to like 180 and they were still juicy. Maybe it's the magic of the BGE...Who knows!

beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Delightfully decadent looking meal, Eddie! :D
Got beer???

ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7115
Location: Stoughton, WI
Eddie, do you remember how long the potatoes took? I'm thinking about trying a variation on them tonight if it ever stops raining, although it's possible my grill area is already too wet...

sroach well done
well done

Posts: 1118
Location: Warrington, PA
Eddie,

did you do the chicken direct the whole time? I have been doing mine indirect, but I like the skin color on yours, nice and dark.
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