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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

BBQ chicken

au4040au4040 Posts: 1
edited 5:55PM in EggHead Forum
Hello all, newbie on the forum but about a year into the Egg world. Somehow this was the first whole chicken I've cooked on it. Turned out REALLY well but I had a few questions.

Background info:
3.75 pound bird, brined for 4 hours, marinated in rub for 1 hour, plate setter, hickory and pecan smoke, 325 degrees for 1.5 hours.

1) The skin turned out some serious spicy flavor, not quite bark texture but still crispy - but I had a problem with it falling away from the pieces of chicken as I sliced. I'm sure that's a good sign of tenderness but anything I can do to keep it together?

2) The inside parts of the legs did not cook as well as the rest of the bird. Never flipped. Should I have flipped?

Thanks for the tips.



photo-4.jpg

Comments

  • AZRPAZRP Posts: 10,116
    When I cook dark meat parts I go 350 indirect for about 90 minutes until the internal temp reached 195. Not sure that would work for a whole bird as the white meat may dry out. Would recommend a thermapen as internal temp is the best way to know when your meat is done. -RP
  • MickeyMickey Posts: 17,421
    I am in the cook direct club and spatchcock the bird. Cook at 400 raised.
    Bird will take a little less than an hour but cook to temp please.
    I sauce the bird in the last 15 min.
    Do not brine myself, but if have the time leave in fridge uncovered overnight.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • field handfield hand Posts: 420
    I'm in the raised direct cook group for chicken. Usually 375-400*. Flip it a few times and the skin will get crispy. Also agree that a good thermometer is a must, suggest you get a Thermapen. A good investment.

    Barry
    Marthasville, MO
  • Austex_EggerAustex_Egger Posts: 153
    Can'r really help with the sliding skin issue. I think that is just the way it is. :) Since I tried spatchcocking chicken, there is no better way. rasied grill, 400 (just did one last night). Although I've only had my Thermapen for a couple of weeks, I don't know how I ever lived with out it.
Sign In or Register to comment.
Click here for Forum Use Guidelines.