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Splatched chicken...direct or indirect?

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itsmce
itsmce Posts: 410
in EggHead Forum
Ready...Go! Starting the egg now, need to know how to set up for cooking. Thanks.
Large (sometimes wish it were an XL) in KS
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  • RRP
    RRP Posts: 25,898
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    Direct, but on a raised grate, 325, bone side down for 50, flip for 20
    Re-gasketing America one yard at a time.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Raised direct 400*. Faster than Ron's. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Raised direct 375℉-400℉ with no flip. Use Thermapen for temping the IT.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Mickey
    Mickey Posts: 19,674
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    Spatchcocked Turkey and Chicken on the Big Green Egg
    (you cut out the backbone and cook opened)
    I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)
    Chicken 3 to 4.5lb bird or birds. Under an hour cook. 
    Or, just add a package of legs extra. 
    I do not brine the turkey or Chicken. 
    If time I like to leave uncovered in the fridge overnight (no problem if no time) 
    I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.
    I will use a coffee rub. Use what you like.
    NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)
    I use about a single handfull of mixed chips: Cherry & Pecan. 
    Cook to temp (not time) breast @ 160 and thigh @ 180. 

     
    Coffee Rub (turkey, chicken, beef & pork)
    Equal part: Instant Expresso Ground coffee..
    Equal part: Brown Sugar..
    ½ part: Black Pepper..
    ½ part: Kosher Salt..
    ½ part: Garlic Powder..
    ¾ part: Ancho Chili Powder..
      Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.
    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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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I will second the motion of raised 400 no flip.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Indirect. Put a pan of veggies under the chicken. Cook at 400-425 for about an hour. Nice crispy skin, just like direct but with awesome tasting veggies as a side from the drippings.
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  • henapple
    henapple Posts: 16,025
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    Splatched? Go beer can. No need to do all the extra work.

    #:-S
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • itsmce
    itsmce Posts: 410
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    Good dinner. Eased the temp from about 350 at the start to about 400 at the end. Started direct, but the pan of diced potatoes and onions added part way through meant I ended up indirect. Here's the proof.
    Large (sometimes wish it were an XL) in KS
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  • RRP
    RRP Posts: 25,898
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    itsmce said:
    Good dinner. Eased the temp from about 350 at the start to about 400 at the end. Started direct, but the pan of diced potatoes and onions added part way through meant I ended up indirect. Here's the proof.

    good! I had to laugh - seems like you didn't want to offend anyone so you took everybody's advice and used all! Except hapster's that came too late!
    Re-gasketing America one yard at a time.
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  • itsmce
    itsmce Posts: 410
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    Actually, I was in a bit of a time crunch, thus the hotter temp. Not time to allow egg to stabilize at the higher temp, that's why I started lower, actually closer to 325 starting point. Good eats, all the way around.
    Large (sometimes wish it were an XL) in KS
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  • RRP
    RRP Posts: 25,898
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    itsmce said:
    Actually, I was in a bit of a time crunch, thus the hotter temp. Not time to allow egg to stabilize at the higher temp, that's why I started lower, actually closer to 325 starting point. Good eats, all the way around.
    Your post helped me decide what we will be having Sunday. Cornish Game Hens! Thanks!
    image

    Re-gasketing America one yard at a time.
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