It looks like you're new here. If you want to get involved, click one of these buttons!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I've had my LBGE for 1 week. Cooked a pork loin, some ribeyes, and last night some chicken thighs. Decided tonight I would try my hand at a spatchcock chicken. Put the bird, layed out flat, in the fridge last night to let the skin dry out. About 3 hours before cooking I put some olive oil and seasoning on the bird and back into the fridge.
Heated the Egg up to 375 with a raised direct setup and put the bird on. I was amazed at how stable the temp remained. Shot right back up to 375 and held there. After 30 minutes I slid a pan of sliced potatoes under the bird and let it go another 30 minutes. Checked the temp in the breast and it was at 162 so I pulled it.
The skin was crispy, the breast meat so juicy and the potatoes were great. I'm hooked. Will definitely be my go to whole bird method.
Thanks for all of the tips and info here. Really helped a ton.
Even my dog Cedar approved.