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Another spatchcock question.....

jbrodie
jbrodie Posts: 111
edited November -0001 in EggHead Forum
I have only done whole chickens on my large BGE. I would like to try the spatchcock method but I do not have a raised grate which the Wiz suggests using. Will I burn the bird if I place it direct over charcoal on the standard grate level? Thanks, Jim.

Comments

  • jbrodie,
    I just pulled a spatchcock chicken moments ago from the Egg. It was cooked on the grill inderect with plate sitter under it and drip pan.
    Temp about 300 for one hour 45 minutes. [p]Jerry

  • Jwirlwind,
    Excuse me, plate setter. Have to keep the correct English here. lol[p]Jerry

  • WVU-Egg
    WVU-Egg Posts: 101
    jbrodie,
    I don't know the answer to that question but I just spatchcoked a chicken on a raised grid at 350 until breast was 165 and it was the BEST damn chicken I have ever had. I put a sweet BBQ rub on it and it came out so juicy that even my wife ate some. And she doesn't really like chicken.[p]Any my daughter, Miss Picky 5 Year Old Eater loved it and ate 1/2 of a breast.[p]Good luck. I will never probably cook a chicken another way again. Thanks to those with the quick responses on taking out at 165

  • jbrodie
    jbrodie Posts: 111
    Jwirlwind,
    Thanks for the quick response. I shall remove the bird's spine soon and figure to have him at half time of the Seahawk game. With the way they have played the Rams this year I am afraid I may not be hungry after the game. P.S. I do have a plate setter and will do him indirect. Jim.

  • jbrodie,
    I'm spatching a 7lb roaster tonight(albertson's buy 1 get 1). I've done both ways and I prefer direct over a raised grid.

  • jbrodie, IMO, having done more than a few, it needs to be on a raised grid... or... cooked indirect with a platesetter. I do Spatchcocked at 350 for one hour with platesetter. There is NOTHING in the chicken eating world like a spatchcocked chicken cooked in the EGG. Go back 4 to 5 years ago in the archives and read all the discussion about and relating to "why does (spatchcoked) chicken taste so different and so awesome when cooked in the Egg....WE Eggers owe a LOT to TNW for this one....

  • jbrodie,
    I don't have a raised grid either, so I do in on the regular grid direct but keep the temp at 375. I cook the chicken to about 125 breast temperature and then turn it over skin side down to finish to 161 degrees. Turns out great. Lots of smoke though.[p]Good luck