Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Spatchcocking, direct or indirect?

Super Glide
Super Glide Posts: 76
edited November -0001 in EggHead Forum
I read TNW's recipe in the recipe section, but it doesn't specify if you cook the chicken direct or indirect, raised grid or not... and I don't have a grid extender anyway. How do you all do it?[p]Also, I saw an episode of "Good Eats" where AB spatchcocked the chicken then grilled it @500 with a hot brick on top. The chicken was done in 20 minutes that way. Has anyone ever tried that? It looked really good. Of course, I'll have to go buy a brick.
· Share on FacebookShare on Twitter

Comments

  • Pharmeggist
    Pharmeggist Posts: 1,191
    Superglide,
    I did two Spatchcocked chickens last Sat. on my large BGE without a raised grid. I did put an aluminum pan directly on the burning lump to catch juices from the chicken during the cook. My dome temp was between 350-400 degrees.
    I followed the Naked whiz site.... and it worked out great! I cooked the chicken with the bone side down during the whole cook. Good Luck!
    ~Pharmeggist

    · Share on FacebookShare on Twitter
  • Fidel
    Fidel Posts: 10,172
    Superglide,[p]I've done them both ways, and to me they come out best over direct heat on a raised grid.
    · Share on FacebookShare on Twitter
  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Superglide,
    The recipe says raised grid, but I figured you could tell it was direct from the photo. But, I guess you can't really tell. I'll fix it up a bit. Thanks![p]TNW
    The Naked Whiz
    · Share on FacebookShare on Twitter
  • Super Glide
    Super Glide Posts: 76
    The Naked Whiz,[p]The recipe in the recipe section here doesn't have the details... On your site it is more specific.[p]Thanks though. I made it tonight and I have to say it was the best chicken I've ever had![p]I used Alton Brown's Grilled curry chicken recipe here: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35977,00.html[p]I substituted EVOO for the vegetable oil and actually cooked it indirect at close to 500* because the marinade has almonds in it and I was afraid they would burn with direct heat.[p]It was absolutely perfect. The juiciest chicken, and the marinade/coating is unbelievable. The almonds in the marinade toast up so nicely and compliment the deliciously crispy skin, the flavor is not too spicy, but just right.[p]I seriously can't believe that CHICKEN could be that good! I've done a lot of chicken before on the egg (beer can, roasted, etc) but this was the winner hands down.[p]Thanks for the help!
    · Share on FacebookShare on Twitter

Categories