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Chicken Direct
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Comments
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No problem once you get a steady 350 degree fire going.
I do use an elevated set up on the parts if I don't feel like tending to them so often.[p][p]
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DannyT,
Yes it is. You did not say what pieces (or whole) that you are cooking. For thighs or drumsticks I really like 275 direct for an hour ir more. Works fine on a non raised grate, you just have to move them around a little more. For boneless skinless breasts, a non raised grill is what I prefer...and I do 400-450 a few minutes a side. Just some idears.
Happy cookin
Chris
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An old thread, but wanted to ask for thoughts. I am afraid to cook chicken direct anymore, as I have found the dripping of the chicken fat to cause an acrid smoke that imparts an awful taste in the chicken. How does raising the grid help with this?
Thanks, -
If you don't like it, don't do it. I like it raised direct. It reminds me of the old Weber kettle method and / or an open pit style. I do mine @ 350-400. I agree that chicken fat is just about as bad as it gets. I usually let the egg burn off for a while after I'm done to burn up the grease on the lump.
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100% DIRECT chicken cooks all raised at 400/425.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). Plus a couple Pit Boss Pellet Smokers.
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Maybe a dumb question but how does raising the grid change the dripping fat issue?
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dperrin said:Maybe a dumb question but how does raising the grid change the dripping fat issue?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). Plus a couple Pit Boss Pellet Smokers.
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@Mickey
You should put this in your signature file:
"100% DIRECT everything cooks all raised at 400/425"
______________________________________________I love lamp.. -
I just cooked bone in/skin on thighs tonight. I cooked them raised, direct at around 400 and they came out great.I'm in Fredericksburg, VA, and I have an XL and a medium.
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nolaegghead said:@Mickey
You should put this in your signature file:
"100% DIRECT everything cooks all raised at 400/425"
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). Plus a couple Pit Boss Pellet Smokers. -
Thanks Mickey, but what is different with the higher temp? I am feeling really dumb on this...do you cook with the lid open or something?
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dperrin said:Thanks Mickey, but what is different with the higher temp? I am feeling really dumb on this...do you cook with the lid open or something?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). Plus a couple Pit Boss Pellet Smokers.
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@dperrin, in my experience, having the chicken raised does significantly lessen the acrid flavor one can get from the fat dripping on the coals. It gets it out of the "splash zone" if you will. It also allows it to cook a little more evenly as it is not so close to the coals.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I haven't had luck doing it direct but will have to do it again sometime.
Gerhard -
I also like chikin direct. One thing you might consider is the area of your lit coals. If the coals directly below the drippings are lit, you get the good old-time flavor. If the fat drips on unlit coals, you may be getting the flavor you don't like. Plus you end up w/ a bunch of unburned fat on the coals the next time you light up.
When I do chikin direct, I try to make sure the whole area of coals under the bird is lit.
Of all the lies I tell, "Just kidding" is my favorite.
XLBGE, Jordan Lake, NC -
Thanks for all the good advice. Will give it another try.
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Welcome aboard.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I cook chicken raised direct every time except when I low and slow with Jerk.New Albany, Ohio
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I cook chicken raised direct all the time. Sometimes, not raised. Parts as well as spatched whole birds. I have never noticed any kind of off taste from dripping fat. Ever. Always excellent.
IMO, fried chicken tastes even better, but is since it's rather unhealthy, I almost never cook it. Until now. This Christmas, my son bought me an Air Fryer. I had never even heard of one before, but it is now my favorite way to cook chicken! Hardly any oil, crispy and extraordinary! Every bit as good as the "fried" chicken we all know and love. Getting ready to cook some tonight.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Boil it. Problem solved--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers. -
Buy a kettle. Your chicken will improve significantly.
Tossed these over the fire briefly at the end.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
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