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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
Spatchcocked Chicken
egret
Posts: 3,836
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0 · Off Topic Disagree Agree Like- Spam
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0 · Off Topic Disagree Agree LikeRaised Direct for me also.
CP
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0 · Off Topic Disagree Agree LikeThank you for your quick responses. If you do the raised grid does it take you longer than the 45 minutes NW calls for in his recipe?
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0 · Off Topic Disagree Agree LikeThat depends on a lot of things, weight, temp of chikkie, temp of egg, injected. I would let the temp rather than time be my guide.
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0 · Off Topic Disagree Agree LikeTaken right from the NW website.[p]Cooking Directions: [p]
Stabilize your egg at 350 degrees. Place two packets of BBQr's Delight Orange Wood Pellets (follow their directions on the package to prepare the little foil packets) on the fire. You should be able to find these at Ace Hardware and Wal*Mart. After they start smoking, place the chicken on the grid, skin side up. As you can see in the photo, I use a raised grid. I did this to make access to the chicken easier, but I've heard reports that this helps with grease flameups, etc. Cook 1 hour. You are then done. There is no need to turn the chicken over.
[ul][li]The Naked Whiz/Spatchcocked Chicken[/ul]
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0 · Off Topic Disagree Agree LikeGracious thanks for your most helpful post. We just finished one of the finest chicken dinners we've ever had following the hints of all of you. I used your method regarding raised grid and didn't turn the chicken during the cooking cycle and it turned out perfectly. Thank you......
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0 · Off Topic Disagree Agree LikeHi,
Just to keep thing straight, that was not my method posted I was just trying to pass on the information from our good egger friend "The Naked Whiz" thanks for the nice words anyhow. I'm glad to hear your meal turned out so well.
We all try to help one another here.
May you have many more great cooks,
New Bob
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