Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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

spatchcocked chicken

MisterMister Posts: 5
edited August 2011 in Forum List
I would like to try to simply grill a spachcocked chicken. Indirect or direct? How long and at what temp? do you use a grill extender? do I start it skin up or down? Sorry for so many questions!
Mister
·

Comments

  • SpoonSpoon Posts: 328
    You can do it direct or indirect. Personally I like it direct, as high up in the dome as I can get it. I usually cook it at 350 to 400 bone side down for the majority of the cook, but flip it to the skin side for the last 10-15 min. How long? It depends on the size of the bird, but usually somewhere between 45-60 min. As I said, there is more than one way to do it, so try it a few ways. The best part about experimenting with the egg is that you get to eat the results and usually none are bad. :)
    "Pork so tender you can pull it with a spoon." ~Spoon
    ·
  • MisterMister Posts: 5
    thank you!
    ·
  • psalzerpsalzer Posts: 106
    I do mine at 375-400 direct, skin side up 1hr to 1:15, comes out perfect every time.
    ·
  • I did two last week at 375 for 1 hour, breast up direct. Came out great except that the skin was a little soggy. I think next time I am going to put it breast down for the last 15 minutes
    ·
  • SpoonSpoon Posts: 328
    @Geaux I like my skin crisp, so the flip for the final 10-15 is key. Some people have also suggested a corn starch dusting to help crisp the skin, but I haven't tried it yet.
    "Pork so tender you can pull it with a spoon." ~Spoon
    ·
  • @Spoon The corn starch or corn meal will help it crisp, but beware of it burning. Glad to hear the skin down for 15 minutes helps, I will try that next time for sure. I know Naked Whiz also says to let it sit in the fridge uncovered for 24-48 hours before the cook to help crisp the skin.
    ·
  • SpoonSpoon Posts: 328
    @Geaux I am too lazy for that! I don't usually plan that far ahead for a cook unless it's a brisket or a butt. I will have to plan and try it that way one time to see if it makes a difference.
    "Pork so tender you can pull it with a spoon." ~Spoon
    ·
  • Rolling EggRolling Egg Posts: 1,995
    You can do it direct or indirect. Personally I like it direct, as high up in the dome as I can get it. I usually cook it at 350 to 400 bone side down for the majority of the cook, but flip it to the skin side for the last 10-15 min. How long? It depends on the size of the bird, but usually somewhere between 45-60 min. As I said, there is more than one way to do it, so try it a few ways. The best part about experimenting with the egg is that you get to eat the results and usually none are bad. :)
    I cook mine the same as you. Man those things are juicy! The corn starch trick does work. What works also is after you sprinkle it with rub, go back into the fridge uncovered for the most part of the day. The outside skin will dry up making that last 15 min skin down a heck of a lot more effective. The skin will crisp right up. Works on wings too.

    ·
  • I brush mine with olive oil, season, cook direct on raised grid. I keep mine at 400 breast side up through the entire cook. Nice color nice skin great meal.
    ·
Sign In or Register to comment.