Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

spatched chicken

SlimSlim Posts: 44
edited 2:01AM in EggHead Forum
what are the times and temps? also can i do indirect or direct? thanks!


  • slim,[p]Ahh, a subject near and dear to my heart. Tomorrow I will spatchcock chickens 9, 10, 11 and 12. You can see how I do it at my website:[p]The Naked Whiz's Website[p]Look for the recipes page, and then look for "Dead Simple Spatchcocked Chicken". Photos, directions, everything you need to master art of spatchcocking.[p]Basically, I raise the grid up on firebricks, cook direct at 350 degrees for 45 minutes, turning once halfway through. [p]TNW

    The Naked Whiz
  • slim,[p]Let me add a few comments also. If you visit the website, you'll see that I raise the grid up on firebricks. I don't know if this is important to the results. I do it because it makes turning the chicken over much easier than if you have to reach down into the egg.[p]Second, I use fresh Harris Teeter 3.5 to 4 pound chickens. Again, I don't know if this is important to the results, but I have done 8 birds and everyone was DRIPPING with moisture and tender as can be. I use this size chicken because I know that the 45 minute time works for this size.[p]Finally, personally, I recommend not brining the chicken until after you have tried doing this once. Save yourself the trouble of brining unless you want to add some more flavor to the meat. I seriously doubt that brining a spatchcocked chicken cooked this way adds any moisture to the meat. If you find the bird is dry or something, then brine away, but I'll bet dollars to donuts that you won't find it necessary. Good luck!![p]TNW

    The Naked Whiz
  • SlimSlim Posts: 44
    The Naked Whiz, thanks i have no firebricks could i use the platesetter or a drip pan setup? what would this do to times and temps?? and i have that page of yours allready bookmarked thats why i am doing it!
    thanks again

  • slim,
    I've never tried them indirect, so I don't know what it would do. Certainly, it should lengthen the cooking time, but I dont' know how long. Gotta Home Depot near you? They sell firebrick sometimes. It is near the cinder blocks. I bought big ones and split them with a masonry chisel. Another choice (and I'll bet Tim or someone can post a photo if you ask) is to get a second grid and attach it to the first via bolts and washers and nuts. And BGE sells a grid extender which does the same thing. The fire brick was the cheapest solution, though, at 80 cents a brick or so. I bought mine in Smithfield, NC on the way to my son's American Legion game this summer. Spent $5 in Arby's on dinner and then my last $5 on some fire bricks in Home Depot. Had to borrow $4 to get into the game![p]TNW

    The Naked Whiz
  • SlimSlim Posts: 44
    The Naked Whiz, i guess because i live in the blast furnace that is las vegas our home depot feels no need to carry them! i think i will just try to rig something to get the second grill up some maybe a couple small drip pans on the sides thank you for the help cant wait to try it
Sign In or Register to comment.