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Last Nights 500* Chicken

Ross in VenturaRoss in Ventura Posts: 6,746
edited 7:41AM in EggHead Forum
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First I put spacers on the platesetter.
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Then the drip pan with the grid on top
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Chicken stuffed with a cutup Tangerine and Southern Flavor grilling spice, and Southern Flavor Garlic seasoning.
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Chicken off after 1-hr.
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The Chicken was crispy on the outside and tender and moist on the inside. I well continue to cook whole chickens this way.
Ross
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Comments

  • BoneDaddy'sBoneDaddy's Posts: 256
    Is that Nerf football stuffed up that hole :-) That looks really good. What was in your rub?
    Bone Daddy's Competition BBQ & Catering
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  • Ross in VenturaRoss in Ventura Posts: 6,746
    Southern Flavor Grilling Seasoning.
    Ross
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  • Little StevenLittle Steven Posts: 27,352
    Ross,

    Very nice! I have to try this method.

    Steve

    Steve 

    Caledon, ON

     

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  • StanleyStanley Posts: 623
    Did the spacers limit the amount of burning-fat smoke? I'm still chasing the bright illusive crispy skin of love...
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  • Ross in VenturaRoss in Ventura Posts: 6,746
    Stanley,
    Yes it dose, I had a little smoke the last 15-min. I think it helped a lot!.
    Ross
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  • DynaGreaseballDynaGreaseball Posts: 1,409
    Ross. Glad the 500* chicken worked for you. I noticed that you had some success minimizing the burt smoke smell. I've never had a problem with that smell affecting the taste or smell of the finished product. What I have had difficulty with, was collecting the juice fromt he chicken as it cooked. It was burnt to a crisp, even with the balls of foil which I used to create an air space between the plate setter and the drip pan. Were you able to keep that from happening?
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  • Seriously. I did think it was a Nerf football. I assume those are oranges?????
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  • JimBeamJimBeam Posts: 22
    Looks good.

    What size bird was it and for how long did it cook?
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  • Ross in VenturaRoss in Ventura Posts: 6,746
    I didnt much smoke at all, raising the drip pan helped a lot.
    Ross
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  • Ross in VenturaRoss in Ventura Posts: 6,746
    Tangerines.
    Ross
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  • Ross in VenturaRoss in Ventura Posts: 6,746
    4.5lb 1hr.
    Ross
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  • ric3677ric3677 Posts: 278
    How could you afford to use copper fittings?...you know what that stuff costs these days? LOL

    Nice looking bird.

    Rickyd
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  • ChefToneChefTone Posts: 42
    WHAT CAME FIRST THE CHICKEN OR THE EGG ?

    CHEERS
    ANTHONY
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  • Little StevenLittle Steven Posts: 27,352
    Ross,

    I have some split bone-in skin on breasts and some leg quarters. Egg is at 500# platesetter in inverted. Should I go for it?

    Steve

    Steve 

    Caledon, ON

     

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  • Ross in VenturaRoss in Ventura Posts: 6,746
    Mike,
    Watch it carefully.
    Ross
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  • Ross in VenturaRoss in Ventura Posts: 6,746
    less than an hour, let use know how it turn out.
    Ross
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  • genewgenew Posts: 40
    hey ross...notice on your 500 chicken cooks you are always using a whole chicken. ever use a spatchcock and if so i take it the whole bird is better in your opinion?? i suppose the 500 would be a little high for the spatchcock?? thanks for the info on the 500.
    gene
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  • Ross in VenturaRoss in Ventura Posts: 6,746
    Gene,
    You might try spatchcock for a shorter time pull at 165*internal and let it rest.
    Ross
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  • Little StevenLittle Steven Posts: 27,352
    Ross,

    Did the kids already and they are raving about it. Trying to get the medium back up to 500# right now.
    It's really hard to please ten year old girls but they are actually eating.

    Steve

    Steve 

    Caledon, ON

     

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  • Little StevenLittle Steven Posts: 27,352
    Ross,

    I used dizzy dust fine to season and rub.

    002-8.jpg

    500# for roughly 45 minutes (went by temp)

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    The Princesses are still eating. I don't know if that is princessi

    011-8.jpg

    Steve

    Steve 

    Caledon, ON

     

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  • Ross in VenturaRoss in Ventura Posts: 6,746
    Steven,
    I'm glade it worked for you. Great looking Famly!
    My Best,
    Ross
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  • JeffersonianJeffersonian Posts: 4,244
    I did your 500* chicken a few days ago, Ross, and it was very, very good. Just a little EVOO and DP Redeye, then an hour on the Egg. I will say I am the world's worst poultry carver, so I'm going with chicken parts next time so it doesn't wind up looking like a cross between the Galloping Gourmet and the Texas Chainsaw Massacre.
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