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Chicken

Tony S.Tony S. Posts: 114
edited 8:27AM in EggHead Forum
I want to do a whole chicken tomorrow. I have the chicken upright holder. Can I do this cook without the platesetter? Will it burn because it is direct and lower to the lump?
Manitoba, Canada Large BGE
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Comments

  • Yes, you can do it w/o the plate setter. Keep your temp around 350.
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  • Tony S.Tony S. Posts: 114
    Thanks .. . am going to give it a try tomorrow.
    Manitoba, Canada Large BGE
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    What kind of holder do you have? A can full of beer works well. I try to keep some form of liquid in the cavity. Direct at 350 for me.
    bbuttt2.jpg

    Mike
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  • BENTEBENTE Posts: 8,337
    hey tony next time you want to do a chicken try spatchcocking it!! it is super easy!!!



    http://www.nakedwhiz.com/spatch.htm

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • WoodbutcherWoodbutcher Posts: 1,004
    You will be happy with this cook but you should try spatchcock a try. It gives a crispier skin and takes a little less time. like a great fellow egger say's "It's all good!'
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  • Tony S.Tony S. Posts: 114
    "hey tony next time you want to do a chicken try spatchcocking it!! it is super easy!!!"

    What the heck is Spatchcocking???

    Sounds painful ... :laugh:
    Manitoba, Canada Large BGE
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  • Tony S.Tony S. Posts: 114
    Just the stainless steel vertical chicken holder. The one from BGE .. Nothing as cool as the one you are using.
    Manitoba, Canada Large BGE
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  • BENTEBENTE Posts: 8,337
    i am sorry i left the link for you to click give it a try it is not painful to you or the chicken!!

    maybe i messed up the link try this

    http://www.nakedwhiz.com/spatch.htm

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • WoodbutcherWoodbutcher Posts: 1,004
    You simply take a poultry shears and cut out the backbone. That way the chicken lays flat and cooks more evenly. I think the naked whiz has a detailed pictography on his site.
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  • WoodbutcherWoodbutcher Posts: 1,004
    Bente - I think you type faster tahn me. :laugh:
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  • Tony S.Tony S. Posts: 114
    You did leave the link. I forgot to click on it.

    Thanks ... went and took a look. Looks simple and kinda cool.

    My wife wants a slow cook on the chicken tomorrow. Wants it to be "smokey" .. Have a seven pounder to do.

    Set it at 350 and wait and check it after a few hours and see where I am at ..
    Manitoba, Canada Large BGE
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  • WoodbutcherWoodbutcher Posts: 1,004
    Poultry takes smoke pretty quickly. You don't have to do it slow to get a good smokey flavor.
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  • BENTEBENTE Posts: 8,337
    if you want it smokey then use the platesetter!!


    and lower your heat to 250 and add some wood! i prefeer cherry :)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    ·
  • Tony S.Tony S. Posts: 114
    Would love to use a platesetter. Can't, as the BGE Dealer in the area does not carry them in inventory. Says that he can't afford to carry the inventory as he does not sell very much.

    Should not be a dealer for BGE then I think. I had to order the pizza stone, platesetter and the grill extender.

    Sucks to have to wait.
    Manitoba, Canada Large BGE
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  • BENTEBENTE Posts: 8,337
    then check the bird more often than "after a few hours and see where I am at.."

    should take about hour to an hour and a half for 7 pounds @350

    HTH

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Tony S.Tony S. Posts: 114
    Thanks. That is way faster than in the oven.
    Manitoba, Canada Large BGE
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  • civil eggineercivil eggineer Posts: 1,547
    The egg cooks like a convection oven which is faster then a conventional one. Carefull on the amount of wood chips, chicken can get to smokey and ruin the taste. It will have a smokey flavor just from the lump so go light on the additional chips. Also smell the egg exhaust before you put the bird on. Should smell good, if it smalls rancid allow the lump to cook a little longer.
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