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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Spatchcocked Chicken

DHall
DHall Posts: 180
edited November -0001 in EggHead Forum
Gonna try a spatchcocked chicken tonite. What is the best set up in the egg for this? Inverted Platesetter with drip pan below cooking grate? or direct heat on a raised grid? I figure temp wise I will be coooking around 350 either way. Any other tips? Thanks
DHall
· Share on FacebookShare on Twitter

Comments

  • HolySmokes
    HolySmokes Posts: 446
    DHall,
    you got it; indirect over a drip pan. Just right at 350; wait for internal temps of 170-175 and let it rest a little while after.[p]some folks like to go direct for the last part to crisp up the skin, but I haven't and don't get complaints...
    HS

    · Share on FacebookShare on Twitter
  • QBabe
    QBabe Posts: 2,275
    DHall,[p]I've always done my spatch chickens direct on a raised grid at 350°. About 1 hr for a 3-4 lb chicken. No drip pan, no platesetter, no indirect at all. [p]Tonia
    :~)

    · Share on FacebookShare on Twitter
  • HolySmokes
    HolySmokes Posts: 446
    QBabe,
    well, there you go. So many ways to make things on the
    egg and they all turn out great!
    I'll try it direct next time just for something new.
    Do you find you have to be careful to remove all the external fat? I'd worry about flareups.
    HS

    · Share on FacebookShare on Twitter
  • DHall
    DHall Posts: 180
    QBabe,
    I will try it direct next time..ive already got the egg about up to temp with the indirect set up. I am sure i will be wanting to do another one very soon.
    · Share on FacebookShare on Twitter
  • QBabe
    QBabe Posts: 2,275
    HolySmokes,[p]Nope, other than taking the backbone out, I don't do any major trimming, just a little bit if it seems to need it.[p]I usually don't open the cooker until at least 40 minutes have passed, take a quick peek and maybe probe with a thermapen, but 9 times out of 10, I forget to check at 40 minutes, and just end up pulling it off after an hour without opening the cooker once. [p]Maybe that's why I haven't had any problems with flare ups? Only reason you'd get flare ups is if there's a lot of oxygen getting in there, like when you're dealing with turning a lot of pieces. Since I hardly open the cooker up at all, there's not much chance for that to happen.[p]Tonia
    :~)

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    QBabe,
    how do you raise the grid...and if a drip pan is used is it set directly on the coals
    · Share on FacebookShare on Twitter
  • QBabe
    QBabe Posts: 2,275
    robroo,[p]We used stainless steel washers and bolts to make a raised grid.[p]If you use a drip pan, you're cooking indirect and since that's not how I do it, I can't help with that part of the question...sorry.[p]Tonia
    :~)

    · Share on FacebookShare on Twitter

Categories