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Spatch **** whole chicken

DrWhiskey694
DrWhiskey694 Posts: 26
in EggHead Forum

Marinating right now...what’s the best temp and direct or indirect?


thanks boys!

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Comments

  • lousubcap
    lousubcap Posts: 36,789
    edited April 2019

    Give this link a look-from good 'ol Google:

    Spatchcock Chicken / Direct or Indirect — Big Green Egg - EGGhead ...

    This cook lends itself to consumer preference- Have at it and then change it up the next time. FWIW-

    Edit: the search function here will also give you several options-all of which will turn out just fine.

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Carolina Q
    Carolina Q Posts: 14,831

    I've done 400° direct and 350° indirect. Much prefer the former. Others much prefer the latter. Though I can't imagine why. hahaha Try 'em both - to each his own.

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

    Michael 
    Central Connecticut 

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  • thetrim
    thetrim Posts: 11,387

    I like raised direct to the felt line running 400. Won't take long

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661

    I switched from indirect to direct at some point. Raised grid direct at 400 works like a champ. Usually go skin up most of the cook and flip over skin down at the end to get some color/crispness. Also, legs to the rear of the egg. However, there are many ways to do this cook.

    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • THEBuckeye
    THEBuckeye Posts: 4,232

    Raised Direct 375. Turn at 18 minutes, go 18 minutes and then check internal temps - breast and thigh. Should be pretty close to 160/180.

    New Albany, Ohio 

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  • buzd504
    buzd504 Posts: 3,877

    I usually go indirect mostly because I do a bunch of chickens at once and it's more forgiving.

    If it's a single chicken, I'll go direct.

    NOLA
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  • SmokeyLopey
    SmokeyLopey Posts: 435

    @DrWhiskey694 What did you decide to do?

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  • SonVolt
    SonVolt Posts: 3,316

    Whoa now with the language, there's kids around.

    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • DieselkW
    DieselkW Posts: 915

    I love how the selective curse word nanny blocked the c0ck in spatchcock.

    Carlin said: You can pr!ck your finger, but you can't finger your pr!ck.

    And never forget the Johnny Dangerously guy that got away with calling everyone a farging icehole. Fun with words...

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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