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

Spatchcock Chicken Question & Rub Question

Plan to do a raised grid with direct heat, how raised?  Just to felt line with Woo2 or even above that with extended rack?  What temp?  Other method would be split firebox with only fuel on one side (I have xl) and cook indirect off to side with grid at felt line?  Had great resulst with that on Weber Kettle.  What would be difference? Suggestions, opinions?


Also, just ordered three of the seemingly go-to rubs from this site for chicken, pork, etc - Dizzy Pig Regular, John Henry's Pecan Rub, & Plowboys Yardbird - which is yall's fav on chicken??.......... 

XL Egg Owner Since Dec 2013 - Louisiana

·

Comments

  • henapplehenapple Posts: 14,429
    I'd go raised higher. .. Do each half with a different rub
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • EggoMaticEggoMatic Posts: 130
    The John Henry pecan rub will do wonders for pork, not much for chicken.
    LBGE Virginia Beach, Virginia
    ·
  • Carolina QCarolina Q Posts: 8,382
    I do spatches at 400°, raised direct. No need to "split the firebox" on the egg. Don't usually use commercial rubs any more. Might make my own from time to time, but more often than not, just individual seasonings. I did find a Kirkland product at Costco recently that is excellent! 

    image
    Michael 
    Central Connecticut 

    ·
  • boatbumboatbum Posts: 1,273

    High as you can...

    I prefer a light dusting of salt and pepper ( after drying out the skin in the fridge for a few hours).

    Will tear the skin loose in places, push some twigs of Thyme up under the skin - every where I can.

    That's all it needs for me to smile.

    Cookin in Texas
    ·
  • corey24corey24 Posts: 317
    edited January 2014
    I do spatches at 400°, raised direct. No need to "split the firebox" on the egg. Don't usually use commercial rubs any more. Might make my own from time to time, but more often than not, just individual seasonings. I did find a Kirkland product at Costco recently that is excellent! 



    I usually 'split the firebox' to save on lump and it also works well to direct as well as indirect.  Can cook meat over  direct and vege's or something over indirect.  Why do you oppose to that? Or did you just mean for this particular application.

    XL Egg Owner Since Dec 2013 - Louisiana

    ·
  • bicktravbicktrav Posts: 467
    Like everyone's said, high as you can up in the dome, and set the egg at 400.  Pretty bare seasoning is fine.  Salt and pepper.  Granulated garlic if you like.  No need to go with an extravagant blend.  I throw in some wood.  Usually cherry or apple.  
    Southern California
    ·
  • pgprescottpgprescott Posts: 1,652
    YB for me
    ·
  • henapplehenapple Posts: 14,429
    I like Loveless Cafe Peach rub.. Julio's is great also.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
Sign In or Register to comment.