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Spatchcock Chicken - Direct or Indirect Best?

Comments

  • Langner91Langner91 Posts: 583
    +1 on Raised Direct
    Clinton, Iowa
  • Money_HillbillyMoney_Hillbilly Posts: 159
    +2 on raised direct 400-425
    Southeast Louisiana
    2 Larges, 1 XL, Rockin W Smokers gravity fed unit
    Go Tigahas!!!
  • 4TheGrillOfIt4TheGrillOfIt Posts: 373
    edited July 8
    Indirect at 400F.  A couple of advantages to this method, more smoke flavor like applewood if desired and allows for a temperature probe in the breast for the cook. 


    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • jdMyersjdMyers Posts: 704
    What ever you do take photos
    Columbus, Ohio
  • ArchcamArchcam Posts: 19
    Agreed about using raised direct.  I'd add to also smash it* with bricks. 

    *Lay the (heated and foil-covered) bricks on top of the breasts.
  • StillH2OEggerStillH2OEgger Posts: 3,328
    Archcam said:
    Agreed about using raised direct.  I'd add to also smash it* with bricks. 

    *Lay the (heated and foil-covered) bricks on top of the breasts.
    What is the purpose or effect of using the bricks?
    Stillwater, MN
  • PigBeanUsPigBeanUs Posts: 865
    Presses them flat. Can sear them too, if the bricks  (via dome temp) are hot enough. Like pressing a duck breast

    we prefer crispy skin, so raised, direct, fairly middling (or even lower) temps, work best for this house. We also dry the skin for at least a few hours, uncovered, in the fridge
  • ArchcamArchcam Posts: 19
    edited July 9
    Archcam said:
    Agreed about using raised direct.  I'd add to also smash it* with bricks. 

    *Lay the (heated and foil-covered) bricks on top of the breasts.
    What is the purpose or effect of using the bricks?
    Sorry, I should’ve explained that. In addition to what @PigBeanUs said, flattening the breasts with bricks helps to even out the cooking time by making the thickness of the meat more uniform.  That’s important when cooking direct, as the cooking time is usually shorter than when cooking it indirect. (Though it also helps when cooking indirect, as well.)
  • paqmanpaqman Posts: 3,718
    I go indirect @ 400F because I do not like the taste of the fat dripping on the coals when doing longer cooks.  The fat dripping in a hot pan and then vaporizing back onto the chicken tastes much better and you get crispy skin at that temp.

    ____________________
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  • DonWWDonWW Posts: 424
    Direct at 350 - 375.  And, for a boost for crispy skin, flip for the last 10 minutes or so. 
    XL and Medium.  Dallas, Texas.
  • Cerebellum300Cerebellum300 Posts: 29
    Thanks, everyone! Looks like my method was closest to DonWW. Direct 375. I did raise the grid a bit. I keep 3/4” copper tees on hand if I feel the grid needs a bit of raising. Also did a pan full of sliced potatoes, onions, carrots, zucchini and red bell pepper. The chicken was citrus peppercorn from Costco and cooked for about an hour. Those are grapefruit slices in the pic.The veggies were seasoned with olive oil, salt, pepper and onion salt and cooked on the grid for about 40 minutes. Turned out great!
  • Jcl5150Jcl5150 Posts: 253
    Thanks, everyone! Looks like my method was closest to DonWW. Direct 375. I did raise the grid a bit. I keep 3/4” copper tees on hand if I feel the grid needs a bit of raising. Also did a pan full of sliced potatoes, onions, carrots, zucchini and red bell pepper. The chicken was citrus peppercorn from Costco and cooked for about an hour. Those are grapefruit slices in the pic.The veggies were seasoned with olive oil, salt, pepper and onion salt and cooked on the grid for about 40 minutes. Turned out great!
    Nailed it!
  • MotownVolMotownVol Posts: 931
    I agree with raised direct.  Here are two birds I cooked last weekend.
    Morristown TN, LBGE and Mini-Max.
  • Raised direct. 400. Skin up to start. Flip at IT of 130. I find the skin crisps better after being rendered. I also inject. 
    Formerly @dharley prior to some password bs.

    LBGE, 36" Blackstone, bad liver & a broken heart

    Three Rivers, MI
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