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1st Attempt Today
bi11fish
Posts: 36
Finally got my LG BGE, I am going to do a Spatchcock Chicken (Picked up chicken at Publix and the meat guy spatchcocked for me great service!). I plan to cook direct raised no PS at 350-400 will set fire and play with temps for awhile before I put on the bird. Season, Rub or marinate? Flip during cook? Drip pan?Any and all suggestions greatly appreciated.
Will try to post pics but no promises. Thanks for all the help.
Will try to post pics but no promises. Thanks for all the help.
Comments
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Looking forward to photos.
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
This is how I do it and have had lots of good chicken.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.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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Knock it out of the park
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Seasoning - your call
Flip - Nope
Drip Pan - Nope
NO FORKS!New Albany, Ohio -
No forks. Aw man......Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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No forks? Eat everything with your fingers?
Everytime I try to eat a pea with my fingers, they get smashed.
XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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