New lg egg - first use

Unknown

Large BGE for XMAS. Will cook for first time tomorrow and thinking a couple of whole chickens. Looking for simple seasoning and cooking suggestions. No plate setter (on order, should have in a week) -- thinking of laying birds on grill with tasty seasoning. Open to suggestions on temperature target and cooking time. Hoping to venture to brisket/pork and/or ribs for New Years Day.

Very excited to have the Egg.

Jimmy

JPF

You could go spatchcock with lemmon pepper seasoning or get you a chicken sitter a do them beer can style.





Either way you will be impressed by some green egg chicken! Good luck Jon

Zippylip

Jimmy, if you have one of these or some beer cans this works great because they stand up, you can fit more on there. This is about an hour or so at 375-400 degrees, indirect due to the little drip pan:

JPF

I have even sit them on a tin pie plate as a make shift indirect heat barrier. Worked out just fine.

JalopyBob

Welcome Jimmy! You will probably get many suggestions for your first time chicken here. If it were me, I would cut the chicken up into pieces and go with a little applewood for smoke, and temps somewhere around 330 for crispy skin. Start with the pieces at the outer edge of the grill for the first 20 minutes or so, and your fire gets settled in. Then move them into the center part of the grill. Keep an eye on them and keep them moving around a bit as needed. Use what you normally like for seasoning. With an egg you dont want to cook by the cooking times that you may be used to, but by internal meat temperature. Have at it!

respess007

Congrats on the new purchase. Excellent investment.

Two years and two months ago my seven month pregnant wife made known that it would be a big help to her if I just went and picked out my own birthday (November) and Christmas gift so she could concentrate on our new addition. I gladly sulked for a few seconds and then hopped in the car for a large BGE. I placed it in the passenger seat of my old Camry (it wore a seatbelt on the way home).

My wife was skeptical, probably rolled some eyes, chuckled with her friends, but never doubted the purchase after eating some beer can chicken that first night (after having had 100+ cooked by me on a Charbroil).

Buy a whole chicken, throw whatever spice on it and cook it for an hour and twenty or so minutes somewhere between 325 and 350. A tiny chunk of wood would be good too. Let the Egg do its job and make you look good.

skihorn

Welcome to the cult/club! I'm a newbie myself - got my first BGE (large) in July and just now purchased my second BGE (medium) a few weeks ago. You will love it! Just keep checking in here for advice and you can't go wrong.

I have yet to do a whole chicken direct, so I'll defer to the many experts here. I have done individual pieces both indirect and direct and done whole chickens indirect. All have been superb. From what I've seen on here on here you probably want to do spatchcock -see earlier post and/or the recipe section in your user manuel.

Freddie
League City, TX

Unknown

We got samples of Dizzy Pig at one of those Egg cook-offs (recommend you go to one in future if there is one near you.)

I ended up buying an entire bottle of "Red Eye"--which is a meat seasoning that has coffee as one ingredient. It is so good on pork, which is not my favorite meat (is husband's fave.) We also have Dizzy Dust and Raising the Steaks (like Montreal Steak seasoning, I think.)

These are great rubs and I can't seem to duplicate how they are made. You can get a sampler of envelopes of each and see which ones you like. The Jamaican Firewalk (like Jerk seasoning) is a favorite around here, as is "Tsunami Spin"--more Asian inspired.

A plate setter (indirect cooking shield) is a must. As is a good pizza stone,but don't use the Pampered Chef one, it is reported to break.