Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cooking a Whole Chicken

FrancoFranco Posts: 88
edited 6:01PM in EggHead Forum
I've read some of the ways to cook chickens on the BGE. Any great easy ways? Also many of them said to brine them first. Which brine mix works well and can you leave them in the brine to long?[p]Thanks as always, Frank


  • Car Wash MikeCar Wash Mike Posts: 11,244
    <p />Franco, Try the Beer Butt method. I like it with Char Crust but different seasonings will do.[p]CWM

  • ShelbyShelby Posts: 803
    I've haven't gotten into the brining thing yet.
    Had friends coming over to watch a baseball game this afternoon, so I put 3 chickens on about 11am. Set the fire at 300*; put the birds on vertical roasters, closed the dome. At the one hour point, I added corn on the cob and at 1:15, we ate. It's that simple! Very juicy and perfectly cooked. Very moist. I did however help the chickens along in that I injected a mixture in them last night. Enjoy you meal.

  • Carl TCarl T Posts: 179
    <p />Franco,[p]I just put mine on vertical roasters over a pan. Spray with olive oil and season to taste. They come out great every time.[p]Carl T

Sign In or Register to comment.
Click here for Forum Use Guidelines.