Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

First time

Next month will mark a year since I bought my egg. I have always read about " raised direct " but never have cooked raised. I was at my old mans house yesterday and remembered he had some firebricks left over from his fireplace remodel. He hooked me up with a couple and I am excited to try out this method. I am throwing on some boneless chicken to see how it turns out!
Peachtree City, Ga Large BGE


  • outrageousoutrageous Posts: 759
    edited September 2013
    It will be better.   gets the chicken away from lump.   Try pork tenderloins raised direct and pull at 135-140. Great meal.    Good luck with chicken

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

  • allsidallsid Posts: 492
    I am a huge fan-  Although a LONG time ago, I should have gone with a raised direct device from CGS, I have been fumbling with bricks and the worthless BGE three tier rack with a stump in the middle of it (which is the flaw) for some time.

    Next time, go for a whole chicken thats split and still on the bone.  I like to roast as low as 235, but anywhere between that and 300 for about 90 min with a couple flips and some cherry wood chips and you are off to the races.  Chicken roasts so nicely, but what is great is that the skin slowly crisps while it bastes without excessive burning.  

    Now you can do a fantastic reverse sear as well-
    Proud resident of Missoula, MT

    Check out my book on Kamado cooking called Exclusively Kamado:

  • Do a search for "spatchcock" chicken. It is great on a raised grill. All there is to it is to cut down each side of the backbone with kitchen shears and remove it. Then flatten the chicken out, cook it raised at 325 degrees. Flip it a couple of times during the cook. You can use any seasoning that you like. I love chicken this way. Do the search and you will find lots of pictures and recipes.
    San Angelo, texas
  • It really does make a tremendous difference.  Enjoy!
    Southern California
  • KoskoKosko Posts: 535
    Chicken came out awesome! Sorry no pics. I think I am going to try a spatchcock chicken this weekend. Def. like the raised grid, I want an A.R. Since I broke my plate setter a couple weeks ago.
    Peachtree City, Ga Large BGE
  • Chris_WangChris_Wang Posts: 1,253
    edited October 2013
    Cool. Raised at 400 is a sweet spot for chicken on the egg. I would have never learned that if it wasn't for this forum.

    Ball Ground, GA

    ATL Sports Homer


Sign In or Register to comment.
Click here for Forum Use Guidelines.