Paver Bricks for Raised Grid?

Stike- nice patio! Well done on the paver and wall work.

Guess that li'l pile o' firewood has grown a bit eh?

ok - good timing on this thread.  It came to my attention I had missed part of the initiation - Splatchcock ckicken.   Going to rectify this weekend.

For the raised grid - is the idea to get it the same level as the gasket?    Is this required for predictable results?

Are pavers from Home Depot the right height?   Is there a rack with legs that my local BBQ store sells?

 

boatbum-

Spatchcock chicken not only tastes great and is easy, but has the best smell of anything I have cooked. My neighbors came around from all sides to see what it was.

I think anything that gets your grid up near the gasket would work fine. I used pavers because I had some and have already spend a fortune on Eggcessories.

Are you talking about regular, walk into Home Depot, pavers?  Nothing special or unique about them?

Does color matter?    Just kidding on that one - 

 

@BB
you are asking the wrong guy.  i have heard "only to use firebricks! otherwise they'll explode!".  i nod politely and say thank you. 

then, when i'm camping i use rocks.  at home i'll use paver bricks, concrete patio pavers, bolts-and-nuts (galvanized!) to make a metal raised grid....

i tend to just get it done however it needs to get done

I just bought a Large Egg myself after doing many hours of research and obsessing for weeks   Trying to decide the best indirect and raised grid setup from the options (Expandable Rig, Woo3, Platesetter, etc) is really difficult.  I think I will eventually go with an expandable rig but in the mean time I wanted to start cooking so bought a round weber grid from HD for $13 and a 14" terra cotta flower pot tray for $10 to hold me over until I can decide the best eventual setup.

I cooked spatchcocked chicken on a raised grid setup:
- Foil wrapped half bricks on the Fire Ring with the BGE grid on top of them

I smoked a 9# butt (18 hours!) using the following setup:
- BGE Grid on Fire Ring,
- On top of the BGE Grid I had
    - The Foil Wrapped Terra Cotta Tray for indirect heat shield & to catch drippings,
    -  Three Foil Wrapped Half Bricks for a raised grid
- On top of the bricks I had the Weber Grid I purchased as the cooking surface

Note that I also have a Maverick ET732 that worked great except for the fact that I was compelled to wake up every 30 minutes to glance at the temperatures (but that's more my problem).  The bricks I'm using are standard clay bricks that I had laying around.

Thanks for the tip, ill have to try that! I was thinking the direct heat would help with the crispy skin, not so much the raised grid...

In a spatchcock all the skin is in on top, so it isn't exposed to direct heat from the coals.

...unless you flip, which many do.

like you i find drying it overnight, loosening the skin, adding a little oil, etc.  is good for crispy skin.  but the skin off my wife's chicken in the oven bests BGE skin hands down  (he said, ducking the stones)

Not if ya flip it at the end

You got me there.  I never touch mine out of fear it will fall apart.  Might give it a try.

Thanks

Who grills lettuce?

don't knock it til you've tried it.
i mean, you didn't like beer the first time you drank it, who are you kidding. now look at you.

bacon fat, cracked pepper, a minute on the flames...

Sometimes I think if you pored bacon fat on newspaper it would taste good.

@ Stike.... I stand in awe.