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Spatchcocked chicken questions

Hi all,[p]I did my first spatchcocked chicken last night. I followed The Naked Whiz's recipe for dead-simple spatchcock chicken. When I turned the chicken after the first 20 minutes, the "knee" portion of the chicken was burned. When I took it off, the breast skin was burned as well.
I followed the recipe and did it direct at 350, just a little salt, pepper and paprika on the bird.[p]How can I keep the bird from burning? Maybe using a raised grill, rather than the primary grill?[p]Any help would be appreciated as the bird sans skin was excellent and fairly easy to prepare. I'd like to try again and get better results though.[p]Thanks,
Kevin

Comments

  • Kevin Klostermann,[p]Spatchcocked chicken is my favorite and the only thin I do different that what you did is I keep it closer to 320. Ususllt the bottom will butne some, but the breast should not. I turn after 25-30 minutes and it works like a charm.

  • SpinSpin Posts: 1,375
    Kevin Klostermann,[p]I agree the TomD. Drop the cooking temperature. I like 300°F.[p]Spin
  • Kevin Klostermann,
    Well, if you used the primary grill, you didn't follow my instructions! :-) I'd try raising the grill like I do. If you lower the temp to 300, you'll obviously need to cook it longer. Some folks have said that the skin isn't very nice at lower temps. Don't know....[p]TNW

    The Naked Whiz
  • SpinSpin Posts: 1,375
    The Naked Whiz,[p]Slightly lower cooking temps do tend to require slightly longer cooking times. Longer cooking times with lower temps can produce a better finished skin. Rendering does take time...[p]Spin
  • The Naked Whiz,[p]I don't want to cause any trouble, but I just checked and the recipe in the "submitted recipes" section doesn't mention a raised grill! However, I do remember seeing it in a message or something a while back. I suspected that I should've raised the grill, but I neglected to do it. Anyway, I now know how it's done, so it'll be better next time. Thanks for your response and the reminder to use a raised grill.[p]Happy Thanksgiving and good Q'ing to you,
    Kevin

  • Spin and Tom D,[p]Thanks for the help. I remember that The Naked Whiz had mentioned somewhere that he raises his grill to do these at 350. I just neglected to remember it at cook time![p]Now I have to spatchcock at least 2 more birds. 1 to do at
    300 on the primary grill and 1 to do at 350 on a raised grill. Again, thanks for the help.[p]Happy Thanksgiving,
    Kevin

  • Kevin Klostermann,
    My apologies! I thought you got the recipe from my website which has a photo. At least now we know that the raised grill might be necessary. I just did it to make it easier to access the birds. Thanks for the info![p]TNW

    The Naked Whiz
  • don't want to second guess you Kevin but, are you sure the bird was burned... i followed this recipe a couple of weeks ago and nearly died when i lifted the lid and checked the bird... parts of it looked like tar baby...
    but
    when we sat down to eat it it was not burned??? it was great...
    Puppy

  • PuppyBreath,[p]The skin was definitely burned, the meat underneath was quite dark, but was juicy and had a good flavor. I should've used a raised grill. I'll be trying this again
    in the near future.[p]Kevin

  • davidmdavidm Posts: 64
    Kevin Klostermann,[p]I avoid the problem by not turning the bird at all. I just leave it, skin side up, direct at 325 until it's done. Always works for me...[p]David

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