LarryR Posted March 1, 2010 Report Share Posted March 1, 2010 A buddy of mine with a Big Green Egg (BGE) recommended I try this recipe from the BGE Cookbook and damn am I glad did, it was great! It had been awhile since I'd spatchcocked a bird and forgot how great they are, the rub was great, very "earthy" and a nice departure from Pappy's. Here's a SLIDESHOW too: Quote Link to comment Share on other sites More sharing options...
Sanny Posted March 1, 2010 Report Share Posted March 1, 2010 Um... Parsley sage rosemary and thyme? Cooked on a bridge over troubled water? Or perhaps because it's not finished until Wednesday morning, 3 am? Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 1, 2010 Report Share Posted March 1, 2010 ? Recipe? Quote Link to comment Share on other sites More sharing options...
LarryR Posted March 1, 2010 Author Report Share Posted March 1, 2010 Are you goin' to Scarborough Fair? RECIPE HERE Quote Link to comment Share on other sites More sharing options...
