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Theory: Downside to Spatchcock
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BigWings
Posts: 172
For the first year and a bit of owning my egg I have preferred to cook my chicken indirect. However I have finally been one over to the spatchcock side. Tonight I am doing a pizza cook and it is taking me forever to burn off the smoke, in fact I don't think it will ever go away. My theory is that this is chicken fat embedded in the coal. With indirect cooking I could just throw away the tinfoil that was on top of my platesetter but I believe from now on I will have to use a fresh load of lump if I want to have smoke-free cooking.
Seriously, it's been burning for an hour at 600 now!
Seriously, it's been burning for an hour at 600 now!
New Brunswick, Canada
Comments
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I think you have a valid point! I would crank the egg up a little higher until the funk burns off.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Not sure I agree - I've been doing a direct spatch a week for a year and a half, and never noticed any smoking problem. I may be insensate, but think I would have noticed. What kind of lump? And what temp?Santa Paula, CA
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I did two spatchcock's earlier in the week then asparagus after ,then made a peach cobbler. when i took the chickens off i did notice and large amount of smoke coming from the egg and was afraid it was going to ruin my cobbler but after cooking the asparagus waiting 15 min or so the smoke was gone and the cobbler turned out perfect
2 LBGE
Digi Q
green Thermapen
AR
Albuquerque, NM -
Try this - no fat problem. And the best chicken I've ever had. There isn't any other way to do them now, for me.
http://eggheadforum.com/discussion/1166822/roast-chicken-cast-iron-seared#latest
______________________________________________I love lamp.. -
I am with you @bigwings. I find the smoke from burned chickens taints the chicken and whatever follows. I do my birds indirect with a drip pan. Many here do otherwise though. Personal preferenceXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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I'm using Nature's Own. It's my 6th or 7th bag and it never took this long before. After the second pizza it cleared off pretty good. I think next time I'll let it go nuclear and then drop the temps. Either way, aside from a delayed meal time it turned out great, no complaints, my buddy Sparky was a fan!
New Brunswick, Canada
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Oops. Picture fail! Can't upload from the phone for some reason. Pics of the pizza, and Sparky tomorrow.
NOLA, I'll be giving your cast iron idea a try this weekend.New Brunswick, Canada
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For me, the downside of Spatchcock is it still has breast meat. I want a 4 legged 4 winged chicken that's been certified by the IBTC. )Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Sounds like a challenge for meat glue.Zmokin said:For me, the downside of Spatchcock is it still has breast meat. I want a 4 legged 4 winged chicken that's been certified by the IBTC. )
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I hear they run rampid next to Chernobyl.Zmokin said:For me, the downside of Spatchcock is it still has breast meat. I want a 4 legged 4 winged chicken that's been certified by the IBTC. )
)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I usually do spatch indirect also. Whenever I make something direct, I do bump the temp up a bit and then go eat, hoping/letting whatever dripped on the charcoal burns off while I eat.Large BGE, Mini BGEMorgantown, PA
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After I Spatchcock I let it go for about another 30-40 minutes and this has worked well for me in regards to the drippings causing issues on the next cook. I personally haven't encountered this.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Have always went 400 raised/ direct spatchcocked. Never a problem.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.
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I dont do this every time, but it is my favorite way to spatch ****. Indirect over a pan of root veggies.
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I realize the chicken is cooking and same on veggies but, for me I don't much like having chicken drippings in my food. It's not the same as making a stock using the neck, gizzard, heart & liver etc. Just my opinion and ya know what those are worth. ;-)keepervodeflame said:I dont do this every time, but it is my favorite way to spatch ****. Indirect over a pan of root veggies.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Yeah, I have heard that before. But you know I really haven't found the result to be greasy. I put white wine, chicken broth, garlic, and herbs in the veggie pan before I start the cook. So in reality it is somewhat like a stock. I pull the veggies with a slotted spoon, so most of the fat stays in the pan. I wouldn't fix this when I have my Dr. over for dinner.
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I think the secret is to not snuff the egg right away. Take the bird off and let it run at 400º or more for another 15-30 minutes, clears it right out as noted by @NPHuskerFL.If I part the birds out to get more on, I use adrip pan with root veggies/wine/broth.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Here we go, so the pizza turned out pretty good after the extended wait. Sparky certainly approved!
New Brunswick, Canada
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Nobody has mentioned it so far, so I'll throw it out there. I do chicken (and many things ) direct, and do not have a smoking problem with successive cooks. The trick? Don't use more charcoal than you need. It's easier to control the fire as well. Then when you go to fire up again, there is very little soiled charcoal left.Just an idear. Works for me!CheersChris
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Try doing the bird indirect with a beer can stand. Cut out a bit of the neck and put it on neck down. Cook indirect and you will have a perfectly done bird and great drippings for gravy.
Steve
Caledon, ON
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NPHuskerFL said:
I dont do this every time, but it is my favorite way to spatch ****. Indirect over a pan of root veggies.
I realize the chicken is cooking and same on veggies but, for me I don't much like having chicken drippings in my food. It's not the same as making a stock using the neck, gizzard, heart & liver etc. Just my opinion and ya know what those are worth. ;-)Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
@nolaegghead
Never heard of a ramp before in my life... Must be some yuppy veg.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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I first heard about ramps when I was reading a foodie blog and it was in some people's lists of their favorite foods/ingredients.
______________________________________________I love lamp.. -
Interesting discussion. The last time I lit the Egg was after a chicken cook, raised direct invertabird, and noticed a lot of smoke for a much extended time on the relight. Did not put the two together until this thread. I waited til the smoke cleared which seemed to be an excessive time but it makes some sense now. We really liked the way the chicken came out, but I will let the coals continue next time while we eat and then shut down.
A poor widows son.
See der Rabbits, Iowa -
tarheelmatt said:@nolaegghead
Never heard of a ramp before in my life... Must be some yuppy veg.@tarheelmatt, Seriously?Go west, son. They are all over west North Cackalacky, down where the kudzu grows.They are a staple of Appalachia, not exactly a yuppie area. I remember going to festivals when I lived in Cherokee County. Brasstown represent! -
Glad the pizza finally worked out for you. Just for the record, spatchcocking is not a grilling method. It is a way of preparing the bird so it cooks more evenly. Whether you do it direct, indirect or in the oven is up to you. The best chicken my wife and I have ever had was the first one I ever made on my then new LBGE. It was spatchcocked, cooked at 375 degrees indirect on the s/s grid on the Platesetter installed legs up. I used a foil drip pan to catch all of the drippings. It was started breast side up, and midway through the cook was flipped to finish breast side down. It took about 90 minutes total and was the moistest bird either of us had ever tasted. So if you continue to have issues cooking it direct, there is no reason you can't do it indirect.
Jim -
jfm0830 said:Just for the record, spatchcocking is not a grilling method. It is a way of preparing the bird so it cooks more evenly. Whether you do it direct, indirect or in the oven is up to you.@Little Steven, I used to do my chickens un-spatched, indirect, but the beer can holder to catch the drippings is a great idea. I miss good gravy on my mashed potatoes since I got the egg.
New Brunswick, Canada
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nolaegghead said:I first heard about ramps when I was reading a foodie blog and it was in some people's lists of their favorite foods/ingredients.
They've not become popular or widely known (among other reasons) because as perennials rather than annuals, they're pretty expensive to grow and thus commercially unnatractive.
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