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Spatchcock Chicken??
Comments
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I prefer raised direct 350-375. Raised indirect at 375 works too.Sandy Springs & Dawsonville Ga
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I like it raised direct at about 400°. There was some discussion yesterday about raising it higher still and using even higher temps for crispier skin. Haven't tried it yet, but I will.
Other folks swear by indirect at lower temps. I tried that a couple of times and didn't care for it at all.
Pick one. Next time, pick the other one. Then decide what you prefer.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
What style chicken you looking for? Grilled = raised direct 400-450° for about 1hr. Smoked = raised direct 250° for about 5ish hours.
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
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 3.75lb 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" @ 400/425 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 Turkey to temp (not time) breast @ 155/160 and thigh @ 165.
Cook Chicken to temp breast 160.
Rest both 10 mins.
Coffee Rub (turkey, chicken, beef & pork)
Equal part: Instant Expresso Ground coffee..
Equal part: Brown Sugar..
½ part: Black Pepper..
½ part: Kosher Salt..
½ part: Garlic Powder..
¾ part: Ancho Chili Powder..
Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.
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. -
I do raised direct at 400.
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I find at 375 raised direct, it takes about 35-40 minutes to reach 180 dark, 160 breast.New Albany, Ohio
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Another raised (high in the dome) direct at around 375*F (wherever it lands). For crispy skin give it an overnight air-dry in the fridge. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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