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Kosko
Kosko Posts: 535
in EggHead Forum
Next month will mark a year since I bought my egg. I have always read about " raised direct " but never have cooked raised. I was at my old mans house yesterday and remembered he had some firebricks left over from his fireplace remodel. He hooked me up with a couple and I am excited to try out this method. I am throwing on some boneless chicken to see how it turns out!
Peachtree City, Ga Large BGE
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  • outrageous
    outrageous Posts: 803
    edited September 2013
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    It will be better.   gets the chicken away from lump.   Try pork tenderloins raised direct and pull at 135-140. Great meal.    Good luck with chicken

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

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  • allsid
    allsid Posts: 492
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    I am a huge fan-  Although a LONG time ago, I should have gone with a raised direct device from CGS, I have been fumbling with bricks and the worthless BGE three tier rack with a stump in the middle of it (which is the flaw) for some time.

    Next time, go for a whole chicken thats split and still on the bone.  I like to roast as low as 235, but anywhere between that and 300 for about 90 min with a couple flips and some cherry wood chips and you are off to the races.  Chicken roasts so nicely, but what is great is that the skin slowly crisps while it bastes without excessive burning.  

    Now you can do a fantastic reverse sear as well-
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • dayzed&confused
    dayzed&confused Posts: 178
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    Do a search for "spatchcock" chicken. It is great on a raised grill. All there is to it is to cut down each side of the backbone with kitchen shears and remove it. Then flatten the chicken out, cook it raised at 325 degrees. Flip it a couple of times during the cook. You can use any seasoning that you like. I love chicken this way. Do the search and you will find lots of pictures and recipes.
    San Angelo, texas
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  • bicktrav
    bicktrav Posts: 640
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    It really does make a tremendous difference.  Enjoy!
    Southern California
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  • Kosko
    Kosko Posts: 535
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    Chicken came out awesome! Sorry no pics. I think I am going to try a spatchcock chicken this weekend. Def. like the raised grid, I want an A.R. Since I broke my plate setter a couple weeks ago.
    Peachtree City, Ga Large BGE
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  • Chris_Wang
    Chris_Wang Posts: 1,254
    edited October 2013
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    Cool. Raised at 400 is a sweet spot for chicken on the egg. I would have never learned that if it wasn't for this forum.

    Ball Ground, GA

    ATL Sports Homer

     

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