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Raised Direct-- I'm a convert.
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Sirk98
Posts: 79
Hello fellow Eggheads
FINALLY had chicken that I liked out of my Egg. Did it raised grid, spatchcock style. The breast was perfect. Not dry in the least. Skin was crispy, too
No more beer can chicken for me. Between this and some roasted vegetables I have been playing with in the raised grid configuration, I'm a convert.
No special prep. No brine. Just rub and on the Egg. I did buy the more expensive Bell & Evans (smaller) bird-- not sure how much that played into it.
FINALLY had chicken that I liked out of my Egg. Did it raised grid, spatchcock style. The breast was perfect. Not dry in the least. Skin was crispy, too
No more beer can chicken for me. Between this and some roasted vegetables I have been playing with in the raised grid configuration, I'm a convert.
No special prep. No brine. Just rub and on the Egg. I did buy the more expensive Bell & Evans (smaller) bird-- not sure how much that played into it.
Comments
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Bell and Evans is the highest rated brand around here. I only buy it and notice a distinct drop-off with other brands.
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+1 on Bell and Evans, really makes a differenceDoug
Wayne, PA
LBGE, Weber Kettle (gifted to my sister), Weber Gasser
"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe" Albert Einstein -
Looks like a home run to me...Never seen the Bell and Evans brand in this neck of the woods. Might be because haven't looked. Got crispy skin on my birds by leaving them in the fridge overnight with no cover.Opelika, Alabama
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Nice cook, what setup is that?Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Went to B&E website and at top you can enter zip to find local stores that carry it.
Central Florida -
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@TN_Sister_State-- My base setup is actually the Kamado Joe Divide N Conquer rig. The Big Joe version fits my XL Egg perfectly. I put the BGE grill expander (just bought that on a whim) on top
@Eggcelsior -- I have been noticing white strips on chicken breasts from other brands. Gave the chicken a weird texture. Learned later that this is, in fact, 'a thing'... http://www.thekitchn.com/heres-why-people-are-freaking-out-about-white-stripes-on-chicken-meat-241531
I have been buying directly from farms ($4.99/lb!!). Maybe Bell n Evans is the way to go ("Only" $3.75/lb for roaster)
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Found 2 places that sell that brand...50 miles away but go there once a week to visit the kids. Thxzman51 said:Opelika, Alabama -
Yup. Direct is the best way to do chicken. Looks great too!
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This was also my favourite way to do chicken - especially wings. To cut out the taste of smouldering chicken fat I used a smaller than usual fire and cooked at 275º.
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hehe.. I experimented with using two starter cubes on this cook. Couldnt keep fire below 450.
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