Made a spatchcocked capon for dinner tonight on the Egg. I apologize for the bad spatchcocking job; I'm new to this, and my kitchen shears date to the mid 90s….At any rate, I used Dizzy Pig's lemon pepper seasoning, and set the egg for indirect cooking around 350/375 degrees. It took about two hours and change. I also used three smallish pieces of cherry wood. Served it with a side of wild rice pilaf, a fig, blue cheese, walnut, and baby green salad with a balsamic dressing, and roasted broccolini. The capon was life-changing. The egg is a fantastic machine. It takes an idiot like me and turns me into Joel Robuchon. Can't wait to try a pork butt next!
by its737almosteveryday
1 Comment
We probably don’t give enough credit to the BGE itself. Surprisingly forgiving to amateurs, so versatile overall and such a powerful game changer in the realm of smoking/grilling.
Good luck with the pork butt! That’s my personal favorite on the BGE. Take your time and let it rest at the end.