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New egg user question spatchcock chicken

Harleydog77Harleydog77 Posts: 217
edited 5:36PM in EggHead Forum
I am trying a spatchcock chicken for the first time. This is going to be my second cook. When lighting the grill do you want all the coals to be lit/glowing red before you attempt to cook? Also I am cooking this direct heat correct?

Comments

  • All you need is lit lump, the right egg temp, and lump having burned long enough to get rid of the white, nasty smelling smoke.
  • OOPS, I forgot the direct heat question. You can go direct or indirect. If you go direct you will need a raised grid, otherwise the outside will most likely be burned by the time the inside is cooked.
  • If you have a raised grid then yes direct. If not then go indirect.

    You want just enough coals lit to get the temp you're trying to achieve.
  • That sucks about the raised grid. I was at my shop today working on a cart for my egg (pictures will be up this week). My plate setter is there, and I don't have a raised grid. Should I try to use foil underneath the bird to try to deflect some heat?
  • Harleydog77,

    You don't have to raise the grid to go direct. You can raise the grid by putting three or four pieces of something non flammable on the fire ring. Firebricks work great but you can use brick pieces, plumbing couplings on end or old shot glasses. Whatever you can find as long as they are equal in size.

    Steve

    Steve 

    Caledon, ON

     

  • I doubt that foil will be thick or sturdy enough. If you have one of those disposable aluminum foil pans maybe you could rig up something by strapping one under your food grid with wire, peices of coat hangers, or something along that line. Otherwise you can cook it indirect. At 350 indirect it will take about 90 minutes. It will be super juicy, but the skin will be rubbery.
  • "Sparky""Sparky" Posts: 6,024
    Hey dog,do you have anything like this laying around the house?A few of these will raise the grid ;)

    001-13.jpg
  • Yeah I thought of trying to rig something up. I'm sure that by the time I am a veteran at this I will have a whole arsenal of homemade stuff that I can't do without. Well I'm trying to go with the standard height grid with foil triple layered under the bird. I will let you know how it works out. Also when you do shrimp on the egg do you cook them really short and hot, or try to throttle the temp back and cook them a little slower?
  • I cook em about 350 dome maybe 5-7 min.

    DSC_0014_edited.jpg


    Try AZRP Spicey shrimp in the recipe section. MMMMmmmMMMMMmmmMMMMM.

    DSC_0016_edited.jpg
  • Thanks Mike those shrimp look amazing. I'll try them sometime. I kind of made my own marinade for the shrimp. If they turn out well I'll share the recipe.
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