Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

2 Chicken on the BGE - 1st Time - any suggestions on the best way??

JKLJKL Posts: 12
edited June 2012 in EggHead Forum
I am doing two small chickens on my large BGE tomorrow for the first time. I like BBQing chickens in the vertical position. Is this a good way to do on the BGE and is the plate setter a good idea as well? I want to brine then BBQ. So excited. :)
·

Comments

  • lousubcaplousubcap Posts: 5,948
    edited June 2012

    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
    ·
  • GriffinGriffin Posts: 6,757

    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

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • joe@bgejoe@bge Posts: 394

    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-

     

    x2!  Spatch is my preferred method for chicken now.

    ·
  • GaryLangeGaryLange Posts: 239
    edited June 2012
    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.


    ·
  • MickeyMickey Posts: 16,047

    I like spatchcock / direct / 400 / raised with a little pecan/cherry chips about an hour

     

    image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • ccpoulin1ccpoulin1 Posts: 386
    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"

    ·
  • calracefancalracefan Posts: 484
    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
    ·
  • newegg13newegg13 Posts: 231
    Spatch! You won't regret it.
    Amateur Egger; professional rodeo clown. Birmingham, AL
    ·
  • DocWonmugDocWonmug Posts: 266
    Spatchcock convert here!!!!
    LBGE
    ·
  • EggucatedEggucated Posts: 212
    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."
    ·
  • EggucatedEggucated Posts: 212
    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.
    ·
  • lousubcaplousubcap Posts: 5,948

    @JC_EggRookie-Empty (key word!) beer cans work well til you decide (or not) to go after-market.

    Louisville
    ·
  • Little StevenLittle Steven Posts: 27,076

    Beer cans won't work if you do them inverted B-)

    Steve 

    Caledon, ON

     

    ·
  • LizzieSampsLizzieSamps Posts: 894
    Spatch convert here, did it a week ago, best chicken ever!
    ·
  • DocWonmugDocWonmug Posts: 266
    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
    ·
  • bookswbooksw Posts: 234
    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
    ·
Sign In or Register to comment.