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Spatchcock Chicken

I'm going to try 2 spatchcock chickens tonight. I don't have a raised grid set-up, so should I cook indirect with plate setter? What do you think?
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Comments

  • doubledouble Posts: 1,214
    Do you have a spare grid from an old weber or something? You can stick it on some beer cans to have a raised grid.
    Lynnwood WA
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  • nolaeggheadnolaegghead Posts: 12,513
    what double said. If not, yeah, you can do indirect.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 12,513
    You can do direct without going raised too.  Just run a little lower temp an rotate it now and then.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • MickeyMickey Posts: 15,847
    edited January 2013

    Put something in there to raise. bricks / cans / anything to get it higher and cook direct.

     

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

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  • I've got an old grid. I'll give it a go with cans or maybe bricks. Been cooking with my large BGE only about a month now and love it. Still figuring out the best set-ups. Thanks, Guys!
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  • doubledouble Posts: 1,214
    Good excuse to quickly drink 4 beers.
    Lynnwood WA
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  • MickeyMickey Posts: 15,847
    Use 3 cans or 3 bricks. 3 do a much better job than  4 at bal.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Thanks for the advise. Cooked direct, raised grid and they turned out fantastic!
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  • lousubcaplousubcap Posts: 5,793
    Congrats on the cook-anyone who jumps in with the fatties obviously has some well earned eggsperience-and it will only get better!
    Louisville
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