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Veggie's on the BGE. Help Please!

I have a aluminum foil pan full of veggies (fingerling potatoes, carrots and onion) with a half inch of chicken stock and I was thinking of putting it direct on the grate (no plate setter) than 3 clay pots and a 18 inch grate to do a raised direct spatch **** chicken on my XL, is this doable, this will put the chicken about 2 inches above the felt. I was thinking of going 375 dome. Any thoughts and suggestions. I hope to start this in 3 hours....

Thanks,

Chuck King

Dimondale, Michigan XL BGE

Comments

  • GrillmagicGrillmagic Posts: 1,544
    Here's the veggies!
    Dimondale, Michigan XL BGE
  • lousubcaplousubcap Posts: 15,677
    I did a similar cook last week (350-400*F) but went indirect and I gave the chix around a 15 minute head-start; limiting factor for me size of potatoes.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Doc_EggertonDoc_Eggerton Posts: 5,137
    Cooked that way you should just do what you would in an oven.  A topping of grated cheese is a nice touch.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • GrillmagicGrillmagic Posts: 1,544

    If I go plate setter in legs up then grate and pan of veggies and clay pots it puts the chicken about 4 1/2 inches above the felt, what's your thoughts, the reason I was considering going direct was to get the chicken lower in the dome.

    BIG THANKS!!!

    Dimondale, Michigan XL BGE
  • lousubcaplousubcap Posts: 15,677
    edited March 2014
    Chix higher in the dome indirect is a pretty benign cook.  Direct will also work as noted by @Doc above-I just prefer indirect with a pan of veggies-beyond that no big deal either way. Pick one and go-enjoy the eats as they will be tasty either way.  then next time try the other ...hard to hose this up as long as you monitor the chix temp.  FWIW- and just an opinion and we all know what those are worth!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Doc_EggertonDoc_Eggerton Posts: 5,137
    lousubcap said:
    Chix higher in the dome indirect is a pretty benign cook.  Direct will also work as noted by @Doc above-I just prefer indirect with a pan of veggies-beyond that no big deal either way. Pick one and go-enjoy the eats as they will be tasty either way.  then next time try the other ...hard to hose this up as long as you monitor the chix temp.  FWIW- and just an opinion and we all know what those are worth!
    Actually there is a very dirty PS underneath that.  I only did veggies that way once, trying to simplify for the biggest (most people) cook I ever did.  It worked very well.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • GrillmagicGrillmagic Posts: 1,544
    Quick update, chicken on for about 45 minute, veggies 30 minutes, chicken breast at 140, dome at 375
    Dimondale, Michigan XL BGE
  • Doc_EggertonDoc_Eggerton Posts: 5,137
    A pan of veggies underneath the cook, to catch the juice, works very well.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • GrillmagicGrillmagic Posts: 1,544
    Update on this cook, I pulled everything when the Chicken was done 1 hour and 20 min. and it was Great however the veggies could have went a little longer. I should have put them on at the same time as the chicken, the veggies cooked for 65 minutes at 375 and I thought they would be done so I shut the egg down while the chicken rested and I should have checked to see if they were done. They would have been done in that time in the oven, maybe I should have covered with foil for half the cook
    Dimondale, Michigan XL BGE
  • henapplehenapple Posts: 15,975
    I usually put them on at the same time. Just check occasionally and pull when at the desired doneness. Keep warm in the oven. I coat with evo and Julio's seasoning but only enough broth to keep the bottom from burning.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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