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My First Spatch on 2nd Level in MiniMax

SamIAm2SamIAm2 Posts: 818
After seeing @Stormbringer posting Minimax fun - bone marrow, ribeye, LOTS of flames ... part 1 (with pics) I had to try Spatchcock chicken in my MiniMax. Used the home made raised grid rig which was pretty much a copy of his with a 13" grid instead of a 10". Used Herbs De Provence on this 4.5 pound chicken and put a drip pan underneath.
45 minutes later it looked like this:

Rotated the rig to finish the cook.

Pulled the chicken off along with the drippings and let the bird rest while I made gravy.
Served chicken with jasmine rice, wax beans and gravy for me. 

Dark meat and the breast meat were really moist. Enjoyed how fast this cook was. Thanks for looking.
Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.

Comments

  • dsrgunsdsrguns Posts: 387
    Very nice. I've done a few spatched raised direct and enjoyed them. Good work.
      
    XL BGE
    MD
  • StormbringerStormbringer Posts: 1,256
    edited August 2017
    Nice going @SamIAm2. I'm surprised that a 13 inch grid works, good to know. I updated the original blog post, thanks for allowing me to add your pics.

    https://www.thecooksdigest.co.uk/2017/06/30/maxing-out-a-minimax-big-green-egg/

    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • YukonRonYukonRon Posts: 12,402
    How high are the bolts?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • MickeyMickey Posts: 18,770
    Suggestion for next time. DIRECT 375/400. I cook spatchcocked on my MM all the time only with a Mini-Max Woo. 
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SamIAm2SamIAm2 Posts: 818
    edited August 2017
    Nice going @SamIAm2. I'm surprised that a 13 inch grid works, good to know. I updated the original blog post, thanks for allowing me to add your pics.

    https://www.thecooksdigest.co.uk/2017/06/30/maxing-out-a-minimax-big-green-egg/




    @stormbringer - Getting the rig adjusted is a little more fiddly but is easily done, just after I light the charcoal. ;) I just keep moving the legs and grid, top and bottom until the dome doesn't move the top grate. You can hear it hit so it doesn't take long.
    YukonRon said:
    How high are the bolts?

    They are M10 about 3 3/4". I think you could use 3/8" bolts of similar length or longer as long as the bolts extend within the fire ring.
    The nice thing about @Stormbringer rig is the wing nuts allow adjustment in height and you can remove the whole set up without having to use wrenches since it floats/slides on the grate.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
  • SamIAm2SamIAm2 Posts: 818
    Mickey said:
    Suggestion for next time. DIRECT 375/400. I cook spatchcocked on my MM all the time only with a Mini-Max Woo. 
    Thanks Mickey. I would have done direct, but I wanted to catch the drippings for gravy. I think the cook was at 375. Need to work more on my gravy skills!
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
  • StormbringerStormbringer Posts: 1,256
    SamIAm2 said:
    The nice thing about @Stormbringer rig is  ...
    I like it. Name copyrighted. :D :D :D
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • MickeyMickey Posts: 18,770
    SamIAm2 said:
    The nice thing about @Stormbringer rig is  ...
    I like it. Name copyrighted. :D :D :D
    You are kidding? 
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • StormbringerStormbringer Posts: 1,256
    Mickey said:
    SamIAm2 said:
    The nice thing about @Stormbringer rig is  ...
    I like it. Name copyrighted. :D :D :D
    You are kidding? 
    Yes. Hence the smileys ... :D :D :D
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • 1voyager1voyager Posts: 324
    Looks fantastic. What's the advantage of using an raised grid instead of a roasting rack or vertical roaster?
    Somewhere in Colorado
    LBGE, PGS A40 Gasser
  • YukonRonYukonRon Posts: 12,402
    SamIAm2 said:
    Nice going @SamIAm2. I'm surprised that a 13 inch grid works, good to know. I updated the original blog post, thanks for allowing me to add your pics.

    https://www.thecooksdigest.co.uk/2017/06/30/maxing-out-a-minimax-big-green-egg/




    @stormbringer - Getting the rig adjusted is a little more fiddly but is easily done, just after I light the charcoal. ;) I just keep moving the legs and grid, top and bottom until the dome doesn't move the top grate. You can hear it hit so it doesn't take long.
    YukonRon said:
    How high are the bolts?

    They are M10 about 3 3/4". I think you could use 3/8" bolts of similar length or longer as long as the bolts extend within the fire ring.
    The nice thing about @Stormbringer rig is the wing nuts allow adjustment in height and you can remove the whole set up without having to use wrenches since it floats/slides on the grate.
    Thanks. I am on this like bark on a tree.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SamIAm2SamIAm2 Posts: 818
    1voyager said:
    Looks fantastic. What's the advantage of using an raised grid instead of a roasting rack or vertical roaster?
    This raised grid setup provides adjustable height where the food is cooked; roasting racks have a fixed height bottom and handles which may interfere with the dome.  I have used a small vertical roaster (beer can chicken) with good results but much lower in the egg, much like where roasting racks are usually placed. 
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
  • StormbringerStormbringer Posts: 1,256
    1voyager said:
    Looks fantastic. What's the advantage of using an raised grid instead of a roasting rack or vertical roaster?
    In my experience, raising the grid high into the dome for chicken makes the skin crisper. Same principle as raising pizza into the dome, the radiant heat from the closer proximity of the dome makes the chicken skin crisper and tastier. Also takes less time to cook and for spatchcock chicken, gives an even cook throughout the bird.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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