LarryR Posted March 1, 2010 Report 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:
Sanny Posted March 1, 2010 Report 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?
LarryR Posted March 1, 2010 Author Report Posted March 1, 2010 Are you goin' to Scarborough Fair? RECIPE HERE
