Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Spatchcock Chicken, Raised Grid or Not?
_BR_
Posts: 42
Hi all. I am new to Egging and have two cooks under my belt (ribs & pulled pork), now I want to attempt spatchcock chicken. I have read a lot of post on here and have found discussions regarding direct or indirect methods. It seems that all of the direct methods call for "raised grid" which I don't have setup, I'm sure I can set this up if necessary. Does anybody do this on the regular factory settings, grid on top of frie ring? I have an XLBGE. I really appreciate your help with this.
BR
Comments
-
Raise it up at 375. The flare ups at grate level will most likely burn your chicke .Lynnwood WA
-
The simplest way to get an inexpensive raised grid setup is to get another grid (cheap weber always works), drink 3 beers and set those empty cans on the lower grid to get the elevation. You can also place them direct on the fire ring and go with one grid but that has stability issues. Some use 4-5" bolts and nuts with the second grid as well. Try the search function and you may find additional info and pics.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.
-
You could also use 2 bricks wrapped in foil to elevate the top grid, but that is not as much fun as starting your cook with a few beers in you. First rule of egging: the cook must be well-marinated.
I like to cut the chicken in half longitudinally - along the soine and along the breast. Gives me 2 halves that are easier to handle on the egg.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Thanks for the info. I do have an extra grill lying around here and a couple bricks. Raised grid it is.
-
I see your a fan of "trailer park boys" with Bubbles as your Avatar.....where you located _BR???
Another Newfie Maybe????
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
I went direct on my small without raising it and it turned out great!
-
caliking: Just got back with the beer and a couple of shots thanks for the encouragement
CANMAN1976: I'm in So California, "trailer park boys" are a staple in my house. even SWMBO enjoys. Sunnyvale TP would host the greatest Eggfest ever IMHO. Hope to visit the great white north some day.
-
Covertegger said:I went direct on my small without raising it and it turned out great!
-
The XLBGE is big enough you can shove the lump to one side to cut down on the direct IR, those with one are more expert.For spatched chicken, I use raised direct (350-400 grid) if going for a rubbed, crispy skin, and plate setter indirect (same temps, 350-400) if going for a sauced/glazed finish.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Depending on how much smoke flavor you want (or don't want) you might use a drip pan on the lower grid. I just fold up a good-sized piece of foil to catch most of the drippings. My wife and I like the amount of smoke produced by the lump alone.John in the Willamette Valley of Oregon
-
jaydub58 said:Depending on how much smoke flavor you want (or don't want) you might use a drip pan on the lower grid. I just fold up a good-sized piece of foil to catch most of the drippings. My wife and I like the amount of smoke produced by the lump alone.Skiddymarker said:The XLBGE is big enough you can shove the lump to one side to cut down on the direct IR, those with one are more expert.For spatched chicken, I use raised direct (350-400 grid) if going for a rubbed, crispy skin, and plate setter indirect (same temps, 350-400) if going for a sauced/glazed finish.
-
Again, it's just a matter of taste. If there is nothing between the bird and the lump, all the drippings will burn, creating smoke. In my taste, and She Who Eats With Me, it is just smokier than we care for.John in the Willamette Valley of Oregon
-
Yeah, I'm don't wan't SWEWM to be disappointed for sure. Thanks!
-
I have a large and have done it both ways. The chicken definitely turns out better if the grid is raised. I just raise the grid by using two firebricks wrapped in foil set on the fire ring with the stock grate on top of them.
-
Direct raised 375/400. Skin side up and do not turn over. Same way with turkey.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.
-
Pacuare: that does seem to be the consensus, going to have to do this way this time.
-
Thanks Mickey!
-
Ive Been doIng All My Cooks Raised Dierct... Seems To Work Great.Rowlett, Texas
-
Spatch I do raised, on the AR ( adj rig ), indirect with pan, at 350-375. Just saying...always moist and good.
(2) LBGEs, WSM, Vidalia Grill (gasser), Tailgater Grill (gasser) -
Could you please give me a little more information on an AR. Which manufacturer and or a good source for one for a medium egg. Thanks.cookinfun said:Spatch I do raised, on the AR ( adj rig ), indirect with pan, at 350-375. Just saying...always moist and good.
-
try side-to-side, hot side, roasting side. that's one of the benefits of the 24 inch grid, more room to work side-to-side. check the dripping collecting in the foil below the bird. twww.ceramicgrillstore.com ACGP, Inc.
-
I do mine raised, direct.
-
Hey @_BR_ looks like you've gotten lots of good advice here, let us know how it turns out. Spatch chicken is great cook.
Where in SoCal are you?
Cheers -
B_B
Finally back in the Badger State!
Middleton, WI -
@_BR_ - sorry just saw this - direct 400 grid on my stable (<1hour) MBGE is about 375 dome. I used to use a Thermoworks 8060 to get direct temps right. Now I trust the dome thermo and it will be as much as 50 different.On indirect cooks the dome is higher than grid. (They will become same after a few hours) On direct cooks, the grid is hotter than dome, it is closer to burning lump.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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
- 312 Health
- 292 Weight Loss Forum