Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Whole Chicken

Planing on doi'n a whole chicken tomorrow
Any Hints?


--------------------------------------------------------
South Dakota
KBØQBT
Large BGE, 
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI

And a deck box full of toy's


·

Comments

  • MickeyMickey Posts: 16,420
    edited April 2013
    Spatchcock (cut out the backbone) 400 raised direct. If I have time like tonight I leave the bird uncovered in fridge (not a must). Very small amount EVOO and you rub or S&P. skin side up and never turn over. Takes about an hour but NEVER cook to time. Yor want 160 breast and 180 thigh. VERY light with the wood. Take light amount and cut in half. I use half cherry and half pecan chips (total amt less than a hand full). Now this is on a Mini.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • GrannyX4GrannyX4 Posts: 1,458
    I did one tonight. Spatchcock, raise grid, direct, 400 until breast is 160. No need to flip. Around one hour cook more or less depending on size. I brined mine in kosher salt, garlic, preserved myer lemons, onions, olive oil and pepper corns. MDSH even liked it, and he is not one who likes animals that cluck or gobble. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • TjcoleyTjcoley Posts: 3,422
    +1 with @Mickey and @GrannyX4. Spathcock it.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • MickeyMickey Posts: 16,420
    This is on a Mini. image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • GrannyX4GrannyX4 Posts: 1,458
    How do you do the @GrannyX4 ? I can't figure it out? I'm typing on an IPad. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • MickeyMickey Posts: 16,420
    I can't do it on my iPad. Just copy it and put the @ before it on the Mac.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • GrannyX4GrannyX4 Posts: 1,458
    Thanks Mickey. OK, more confusion. It seems that it work after I pressed send. That's a first and I'm on the IPad.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • TjcoleyTjcoley Posts: 3,422
    I did it on an iPad. Just do @ and the name.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • MickeyMickey Posts: 16,420
    edited April 2013
    That's how I do it on iPad. @Tjcoley. But on the Mac I copy the name and paste just after the @. Just can't copy the name on iPad.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • Charlie tunaCharlie tuna Posts: 2,191
    Spatchcock it after brining it. After two years I recently found out how mu.ch better the spatchcocked chicken can be.
    ·
Sign In or Register to comment.