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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Beer can Chicken or Not

Hey guys, I was wondering how you prefer to cook a whole 5lb chicken, just lay it on its back or go vertical?

Comments

  • Ladeback69
    Ladeback69 Posts: 4,484
    Spatchcock!  Cut the backbone out, flatten it and cook either direct or indirect a 350 to 400.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • Carolina Q
    Carolina Q Posts: 14,831
    Spatchcock!  Cut the backbone out, flatten it and cook either direct or indirect a 350 to 400.
    This. More even cook, takes less time too. The only way I cook whole birds. Oh, and save the backbone for the next time you make chicken stock.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • ...  and save the backbone for the next time you make chicken stock.
    I just did this this week!  Spatchcock, then reserved a bit of the chicken meat and parlayed the bird into chicken noodle soup using the carcass for stock.  ... Nailed it.

    I was a beercan chicken guy on my gasser for years until I "discovered" the spatchcock. 

    Deadhead gone Egghead
  • Chubbs
    Chubbs Posts: 6,929
    No
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • volfan1
    volfan1 Posts: 167
    No. I spatchcock as well, but I prefer to cut my chicken into halves. It gives me a little more flexibility on space, cook time, etc.
    XL & Mini-max & knock off medium. Western North Carolina. Formerly Franklin, TN. Formerly in Palm Harbor, FL. 
  • shtgunal3
    shtgunal3 Posts: 6,134
    Spatchcock!  Cut the backbone out, flatten it and cook either direct or indirect a 350 to 400.
    I do this. Raised direct at gasket level. Should be done in right around an hour +/-.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .