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Low n Slow Chicken
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![Mattman3969](https://us.v-cdn.net/5017260/uploads/userpics/508/nA0VY6FX2D78Q.jpeg)
Mattman3969
Posts: 10,457
No egg pics, too busy with the grandkids. Lol.
Put 2 spatched chickens on the large at 12:30 & pulled about 5:45 runnin about 225 raised direct on the woo extender with some orange and cherry for smoke.
Did a butternut squash on the small for about 1hr at 450 indirect with pineapple head and brown sugar. Once it was done I added a lil maple syrup and butter and hit with the blender stick.
The cauliflower got roasted in the hot box because I ran out of eggs big enough to hold the pan.
Only got a plated pic.
![](https://us.v-cdn.net/5017260/uploads/editor/ub/l42tyu082vcp.jpg)
Put 2 spatched chickens on the large at 12:30 & pulled about 5:45 runnin about 225 raised direct on the woo extender with some orange and cherry for smoke.
Did a butternut squash on the small for about 1hr at 450 indirect with pineapple head and brown sugar. Once it was done I added a lil maple syrup and butter and hit with the blender stick.
The cauliflower got roasted in the hot box because I ran out of eggs big enough to hold the pan.
Only got a plated pic.
![](https://us.v-cdn.net/5017260/uploads/editor/ub/l42tyu082vcp.jpg)
-----------------------------------------
analyze adapt overcome
Comments
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That's my kindling meal. Love butternut squash.
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Chicken is heaven off the egg, and that looks plated food looks awesome. You kill it every single time.
Love your posts."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@theyolksonyou - thanks
@yukonron - thank you sir but your cook for your beautiful wife always come out very nice every time too.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
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That squash is the winner - although I'm sure the chicken was great.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Been preaching lo amd slo chicken for years!
a guy at work, who bought an egg when a couple of us convinced him, told is he did his chickens at 225-250 for five or six hours
we nodded politely and laughed (to ourselves)
until we tired it and found out they were fantastic
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JustineCaseyFeldown said:Been preaching lo amd slo chicken for years!
a guy at work, who bought an egg when a couple of us convinced him, told is he did his chickens at 225-250 for five or six hours
we nodded politely and laughed (to ourselves)
until we tired it and found out they were fantasticColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
No it wasn't!
it was a dude who worked with me that convinced me who convinced you!
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Good looking plate as always.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
SciAggie said:JustineCaseyFeldown said:Been preaching lo amd slo chicken for years!
a guy at work, who bought an egg when a couple of us convinced him, told is he did his chickens at 225-250 for five or six hours
we nodded politely and laughed (to ourselves)
until we tired it and found out they were fantasticNew Albany, Ohio -
For me it's the texture of the chicken. Didn't even temp the bird just pulled it when the joints pulled apart with no effort.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Man that looks delicious.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
THEBuckeye said:SciAggie said:JustineCaseyFeldown said:Been preaching lo amd slo chicken for years!
a guy at work, who bought an egg when a couple of us convinced him, told is he did his chickens at 225-250 for five or six hours
we nodded politely and laughed (to ourselves)
until we tired it and found out they were fantastic
i find if indirect, it takes a lot longer than 2-1/2 hours at 250 to be 'done'
to answer why... i find indirect low and slow to be a gentler cook, more even roasting. The dark stuff overcooking just the way we like it (legs/wings around 200-205) while the breast stays moist. Skin very crispy, good amount of smoke if you want too -
Got my XL recently. Did two chickens at 250-260. Used DP Swamp Venom on one and DP Shaking the tree on other with some pecan wood chips. Took about 2.25 hours on direct cook. Pulled at 165 breast, legs went up to 190. Came out very moist. Will do long and slow if time allows as most of my family liked the texture
of it.
Bucks County, PA
Minimax, XL, Flameboss 200, Roccbox -
I think you will find legs and wings at higher temps to be good if not better.
I like raised direct (spatched) also, because the char on the underside is pretty tasty stuff
always good to mix things up -
I like low and slow chicken too.
Looks great Matt!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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I'll take a plate of that please!
low and slow chicken - never done it but I will also steal this idea.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
You make me jealous brother Matt!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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JohnnyTarheel said:You make me jealous brother Matt!!Sandy Springs & Dawsonville Ga
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Not to take away, but I like to separate the skin completely before the cook and crisp up in the toaster oven or kitchen clock(if needed) Chicken cracklings are awesome. Thank me later.
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Totally agree on the chicken cracklings when needed. The last 2hrs of the cook I cooked skin down. Tater chip like skin. Also helps if you separate the skin from meat pre cook.
I've done the skin only on the egg. Incredible taste-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Great looking grub MattXL & MM BGE, 36" Blackstone - Newport News, VA
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Trying this today. 225 direct? Can I do the same cook time (5-6hrs) raised indirect? Would Pecan smoke be ok? Thank you!!!
Large BGE -
You can go raised direct. That's how I do mine. For setup I have less than 3/4 firebox of lump and have the chicken about 3 1/2 - 4" above the felt line. The idea here is to increase the distance between fire and meet. I like the fat dripppings on an open fire.
I generally will start out skin down and flip about 2hrs in. Cook at 250ish direct.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Once again a great cook, definitely enhanced by the diamond plate.
I've got a spatch chix in the queue for Sunday-will run L&S raised direct. Thanks for the incentive.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Mattman3969 said:You can go raised direct. That's how I do mine. For setup I have less than 3/4 firebox of lump and have the chicken about 3 1/2 - 4" above the felt line. The idea here is to increase the distance between fire and meet. I like the fat dripppings on an open fire.
I generally will start out skin down and flip about 2hrs in. Cook at 250ish direct.
Large BGE -
Good luck with. Be prepared to have the best chicken ever.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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lousubcap said:Once again a great cook, definitely enhanced by the diamond plate.
I've got a spatch chix in the queue for Sunday-will run L&S raised direct. Thanks for the incentive._______________________________________________XLBGE -
Derek1234 said:Mattman3969 said:You can go raised direct. That's how I do mine. For setup I have less than 3/4 firebox of lump and have the chicken about 3 1/2 - 4" above the felt line. The idea here is to increase the distance between fire and meet. I like the fat dripppings on an open fire.
I generally will start out skin down and flip about 2hrs in. Cook at 250ish direct.
one is roasting, the other is grilling, even though dome temp is the same.
given the low dome temp, and depending how raised it is, the two can be very close.
if i am planning on 5-6 hours though, i would go indirect as a rule.
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