Newbie

MunchkinRedux · March 2015

Hi, there.

New to BGE, new to grilling in general, but an old hand in the kitchen.

I used to hang out on the Cooks Illustrated board, until they dumped us all for Facebook. I post on the Chowhound board now and then.

Have lurked on this board for a while, and thanks are extended to all for the information gleaned.

Together with DH, we couldn't decide on which Egg to purchase, so ended up with both a Large and a Small (his and hers?). DH built a table for the Large, and we've since (in all of 3 weeks) acquired a plate setter, a Woo2-CI, a new pizza stone (our old one was too big) a half-moon baking stone, a half-moon griddle, and an Amazn smoking device.

Oh yeah, and new deck furniture.

We've cooked a couple of spatch-cocked chickens, but frankly, I am not yet sold - chick-under-a-brick using a traditional stove & oven makes a superior bird in my mind.

We've made Korean-style short-ribs (winner!), steaks (much to learn here) and tonight - the best yet: hot wings. I followed Mark Bittman's version from NYT, using the Woo2 and half-moon baking stone to create the indirect heat on one side. 20 minutes at 500 degrees covered indirect, toss with sauce, and then less than a minute on the direct heat.

Good eats. Pics attached (hoping tongs are not confused with forks, which I happen to have no issues with).

MunchkinRedux

piney · March 2015

Welcome to the cult, now you will be broke! Have fun send pics.

Mickey · March 2015

This is how I do spatchcocked chicken. Are we anywhere close? I do turkey & chicken the same.

Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)

Chicken 3 to 4.5lb bird or birds. Under an hour cook.

Or, just add a package of legs extra.

I do not brine the turkey or Chicken.

If time I like to leave uncovered in the fridge overnight (no problem if no time)

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan.

Cook to temp (not time) breast @ 165 and thigh @ 180.

DoubleEgger · March 2015

Mickey said:

This is how I do spatchcocked chicken. Are we anywhere close? I do turkey & chicken the same.
Spatchcocked Turkey and Chicken on the Big Green Egg
(you cut out the backbone and cook opened)
I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)
Chicken 3 to 4.5lb bird or birds. Under an hour cook.
Or, just add a package of legs extra.
I do not brine the turkey or Chicken.
If time I like to leave uncovered in the fridge overnight (no problem if no time)
I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.
I will use a coffee rub. Use what you like.
NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)
I use about a single handfull of mixed chips: Cherry & Pecan.
Cook to temp (not time) breast @ 165 and thigh @ 180.

This man easily has the best looking birds on this forum so listen up!

piney · March 2015

What Mickey said...yep!

MunchkinRedux · March 2015

Thanks, all.

for the spatchcocked chicken I have been using the plate-setter, 350-degrees, covered. Cooking time about 1 hour for a four-pound bird. This preceeded by 2-days uncovered in the fridge, seasoned with salt and pepper. Birds have been spatch-cocked as described. Except for time and temp, this is the same preparation I use when cooking indoors.

On the BGE, the skin has been coming out kind of rubbery, and the meat a little spongy.

I will try Mickey's version - over direct heat and a higher temp - and see if we like the end product better.

Will post the results!

Mickey · March 2015

I also do my wings & legs (both chicken and turkey) at 400 direct and raised.

Ozzie_Isaac · March 2015

Welcome to the forum. Looking forward to your perspective on things.

What is the "chicken under a brick" ?

piney · March 2015

Try it raised direct, don't flip, I do this a lot...Thanks to Mickey

Ozzie_Isaac · March 2015

Also I tend to like my chicken cooked closer to 170. I find the texture and flavor more to my liking.

I, like @Mickey cook around 400. The hotter temps really crisp the skin. I sonetimes will ramp the temp at the end to really get the fried skin texture.

MunchkinRedux · March 2015

Ozzie_Isaac said:

Welcome to the forum. Looking forward to your perspective on things.

What is the "chicken under a brick" ?

Spatchcocked 4 lb. chicken, skin-side down in a hot cast iron skillet (should sizzle when you place it in there). Put a couple of foil-covered bricks on top to weigh the thing down and make plenty of contact between the skin and the pan. Cook on the stove top - popping and sizzling - over medium heat about 15 minutes. Remove the bricks and set aside, carefully flip the bird over, and stick the bird in the pan into a 400 degree oven for 25-30 minutes, basting 2 or 3 times.

Makes a mess of the stove, but the bird cooks evenly, much of the fat is rendered, the meat has a roasted texture, and the skin is very crispy.

Ozzie_Isaac · March 2015

Thanks for the method explanation! I think I am going to try a version of that on the egg! I like trying new things.

MunchkinRedux · March 2015

Ozzie_Isaac said:

Thanks for the method explanation! I think I am going to try a version of that on the egg! I like trying new things.

I haven't tried it on a grill, but these guys have:

www.epicurious.com/recipes/food/views/chicken-under-a-brick-51175280

bluebird66 · March 2015

Welcome aboard!

Little Steven · March 2015

Welcome! You can do pollo al mattone on the egg too.

jcaspary · March 2015

Welcome aboard!!!! I agree with the higher temps to crisp everything up. I usually go indirect so I don't have to worry about flare ups but will give direct a shot to see how it goes.

Newbie

Comments

Categories