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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Which came first - the chicken or the egg

boatbumboatbum Posts: 1,261
edited January 2012 in EggHead Forum

Hi All,

In my case, it was the egg, but followed shortly by the most delicious chicken I have ever tasted.

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New to the forum, just got a LGE for christmas.  First I want to thank all of the posters for everything I learned during my research.   I thought this was the direction I wanted to go, reading through the experiences on here confirmed it.

I have had a couple of smokers in the past - and gas grills.   Nothing compares to the LGE in my mind.    Well, will use the gas grill for occaisonal overflow - but I am definately an EggHead. 

So far:

Chicken   Excellent

Ribs        Mediocre

Butt         Excellent

Sausage  Excellent

Pizza       to die for...

Look forward to learning and contributing in any way I can....

 

boatbum

 

Cookin in Texas

Comments

  • jscarfojscarfo Posts: 315
    you have to spatchcock a chicken on egg direct heat at about 375 i leave mine skin up for most of cook but flip it 3/4 thru to get skin nice an crisp then flip it back over to finish. about 45 min total.  165 degrees. its the best.   i did two 5 pounders on large egg had room around sides for a bunch of portabellas
  • boatbumboatbum Posts: 1,261

    I keep reading about spatchcock - but not sure what it is.   I need to investigate.

     

    Cookin in Texas
  • jscarfojscarfo Posts: 315

    theres a lot of info online on how to do it.  i juust take big knife and stick it thru chicken legs up and cut it, then spread it open.add some dry rub stick in fridge for a while  then put it on the grate.

  • you have to spatchcock a chicken on egg direct heat at about 375 i leave mine skin up for most of cook but flip it 3/4 thru to get skin nice an crisp then flip it back over to finish. about 45 min total.  165 degrees. its the best.   i did two 5 pounders on large egg had room around sides for a bunch of portabellas


    Depends what you want. Your method produces a great grilled/roasted chicken.
    On the other hand 250 with good smoke produces a great moist smoked chicken.
    Skin is rubber and a throw away, but chicken is to die for....
    Both good, just different.
  • I keep reading about spatchcock - but not sure what it is.   I need to investigate.

     

    Check Naked Whiz website..pictures and full explanation.  My family demands it cooked like this now.
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