Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Kitarkus

About

Username
Kitarkus
Joined
-
Visits
89
Last Active
Roles
Member
Points
8
Posts
151
  • Re: Want to try a whole chicken today. Not on a beer cans stand, but laying down on back.

    still one of my favorite cooks is whole bird.  I buy smaller birds (personally) about 4 lbs.   Unwrap and take your kitchen shears....cut the back bone out with two cuts along both/either side of the spine and throw this long narrow back bone away.  This allows you to 'flatten' the bird by pressing firmly with your palm between the breasts (search 'spatchcock' to see what I am referring to).  Wallah...you have a flattened "spatchcock" bird.  Season as desired.  Get your egg to the 350 to 375 range +/- and place bird bone side down....let it go for approx 30 minutes and flip over to skin side down.  Cook another 15-30 minutes until done.  Be careful when flipping it over so as not to tear the legs/thighs off the bird.  I often use two instruments to keep it stable for the flip.

    I often purposefully place the bird's white meat at the less hot area(s) of the grate while leaving the dark bits over the hotter areas (where possible...no worries).  When I first started doing this and was less confident...I did this using the platesetter for indirect.  I now do this direct only...don't be freaked out...just keep your temps 350-400 degrees and don't worry.  The whole cook should take you approx. 1 hour or a bit less +/-.  

    This is now my 'typical' chicken cooking method for whole bird and I've found no better results with any other method.  Don't get caught up following everything that I've said exactly...this is a very forgiving cook.  Just don't let the temps run up beyond 425.  The hotter side of my range will cook this faster (obviously) and the lower temps longer.  Remember that your white bits and dark bits require slightly differing cooked temps...and that your dark meat will be more forgiving than the breast meat.
  • Jamaican Firewalk Wings

    So I was in a hurry and didn't have much time to plan on Saturday.  The grocery store had some nice full size chicken wings.  I just took them out of the package and sprinkled DP's Jamaican Firewalk on them and grilled direct on my large egg.  I was shocked at how delicious they were.  I had people over for a basketball game on Sunday and did the same cook again...I was not alone in my opinion....it was a crowd pleaser.  I did some DP Raging River on a few of the wings for the kiddos who wouldn't like the spicy hot wings....they were good....but the Jamaican Firewalk were AWESOME
  • Re: Blue Chiminea

    Wow...that is cool.  I must admit...I've been on the lookout for a BGE Chimnea for years and years.  I've never come across one.  About a month ago a friend called from a nursery/garden center and told me that they got 4 chimneas.  I ran down there to replace my current chimnea and I am real pleased.  Primary improvements are (1) new one drafts properly thru the chimney rather than belching smoke out the front hole and (2) this is a larger chimnea that I can fit standard cut fireplace wood without chopping down into smaller pieces. I paid $150 

  • Re: Where did all the egg table covers go?

    Solely for protecting my wood table.   
Click here for Forum Use Guidelines.