Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
2 Chicken on the BGE - 1st Time - any suggestions on the best way??
Comments
-
I used to be in your camp then found "spatchcock chicken" at the following site-
http://www.nakedwhiz.com/recipes2.htm#chicken and have never looked back. BTW-TNW's main site is a great place to learn about ceramic cooking and many things related. Great reference-
As for how to cook-I go raised grid, direct at around 350-400*F (wherever it settles) until about 160-165 in the breast and 180+ in the thighs (50-60 mins depending on size of the chix). I put the legs toward the back of the BGE-naturally hotter-but do ice the breasts for around 20 mins before starting the cook. Best you will have-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Nothing wrong with doing them vertical, but I'd save the beer for the cook/chef. Beer Can Chicken De-bunked (again....Naked Whiz also has an article on this.)
http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
I used to be in your camp then found "spatchcock chicken" at the following site-
http://www.nakedwhiz.com/recipes2.htm#chicken and have never looked back. BTW-TNW's main site is a great place to learn about ceramic cooking and many things related. Great reference-
As for how to cook-I go raised grid, direct at around 350-400*F (wherever it settles) until about 160-165 in the breast and 180+ in the thighs (50-60 mins depending on size of the chix). I put the legs toward the back of the BGE-naturally hotter-but do ice the breasts for around 20 mins before starting the cook. Best you will have-
-
I put mine in Brine overnight then rinse them the next day and apply my seasonings then I cooked them at 350 degrees for about 2hrs. and 15min. I had three of them on the egg. So the breast is about 160 and the thigh is about 180. They came out very good on some vertical racks from Wal-Mart.
-
I like spatchcock / direct / 400 / raised with a little pecan/cherry chips about an hour
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
I spatchcocked my first chickens last weekend. Definitely the best chicken i ever had. Cooked perfectly thanks to the thermapen! I did not brine them, or marinade, but they were great. rub them with some raising the steaks, and that was it. i don't think you can go wrong if you control the temp, and use the egg!
"You are who you are when nobody is looking"
-
Last weekend cooked first spatchcock, very good, brined overnite,put on raised grill direct for just over an hour at just over 350. Very moist and full of flavor, and very easy.
Ova B.
Fulton MO -
Spatch! You won't regret it.Amateur Egger; professional rodeo clown. Birmingham, AL
-
-
Spatch here as well. However, if you are dead set on verticle roasting, google Kama Sutra Chicken. Never tried it but heard raves about it on that other egg forum a long time ago....Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
-
Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
-
I agree about the spatchcock method. My first real cook on the BGE on the 4th and it came out great. Brined over night and went about 350 for an hour and 10. I would have liked the skin a bit crisper, but that will come with better planning on my part. I need to find a more secure way of raising the grid. The 3 bricks in the pic above looks like a winner.
Still a Rookie after 3 years and always will be learnin'. Love my LBGE! -
@JC_EggRookie-Empty (key word!) beer cans work well til you decide (or not) to go after-market.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Beer cans won't work if you do them inverted B-)
Steve
Caledon, ON
-
Spatch convert here, did it a week ago, best chicken ever!
-
The three bricks worked well to raise the grid. 48 cents ea at Lowe's. Cheapest purchase you will ever make for your egg.......LBGE
-
I have not yet tried the spatch chicken and I WILL, BUT my family just loves the beer can chicken so much and it also has a sentimental place in my extended family (I have a brother who passed away who loved making it and in fact it was the last meal he made). We are having a get together next Tuesday and I will make beer can chicken for that. One of the people coming is thinking about getting an Egg and he is a big beer aficionado so he will get a kick out it (there is a novelty about it that it great). I don't use a stand- just the can...(I have some aluminum can concerns about that but I have so many gadgets floating around my kitchen I don't want a chicken stand- how do you even store that thing??) I make sure the chickens are small (preferably less than 4 pounds) and I season them with white wine, soy sauce, good mustard and fresh garlic that I shave with a cheese grater. I cook them indirect around 400 degrees raised grid for about an hour. I turn them around on the vertical axis once in the middle of the cook.Charleston, SC
L/MiniMax Eggs
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum