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Spatchcocked Chicken ?

Bob In TexasBob In Texas Posts: 111
edited 6:37PM in EggHead Forum
I'm going to do the Dead Simple Spatchcocked Chicken, that is in the Big Green Egg Recipes, pp 107 today. Question is: It says to stabilize at 350°, and place directly on the grill for one hour. Is that directly on the grill with the placesetter or without the placesetter. It seems as if your will get pretty dry crisp chicken with 350°direct heat for an hour. Will someone give the old newbie a little guidance?


  • Bob In Texas,[p]I bump my dome up to 375, direct on a raised grill.

  • To answer your question, stabilize at 350 degrees and cook direct, no platesetter in place. Here's the trick, it doesn't take much lump charcoal at all to generate 350 degrees in a BGE for the hour or so it takes to spatchcock a chicken. So, keep your lump level low in the fire box and that way your direct fire won't be so hot as to singe and dry out the yardbird. Keep it simple. This works.[p]Ed McLean...eddiemac
    Ft. Pierce, FL

  • Bob In Texas,
    Raised grid, 350+- dome, sage, rosemary, dill (lightly), perhaps basil (also lightly), rub with EVOO, one hour.[p]PERFECT!!![p]Mike[p]NO PLATE SETTER!

  • eddiemac,
    Here's what I was going to do: Spread it over a V-rack, sit in drip pan, and crank up to 375°. The little higher temp. due to the pan. Would this work too?

  • Bob In Texas,
    Do NOT use a drip pan!!!

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