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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Last Nights 500* Chicken
Options
Ross in Ventura
Posts: 7,234
First I put spacers on the platesetter.
Then the drip pan with the grid on top
Chicken stuffed with a cutup Tangerine and Southern Flavor grilling spice, and Southern Flavor Garlic seasoning.
Chicken off after 1-hr.
The Chicken was crispy on the outside and tender and moist on the inside. I well continue to cook whole chickens this way.
Ross
Comments
-
Is that Nerf football stuffed up that hole :-) That looks really good. What was in your rub?Bone Daddy's Competition BBQ & Catering
-
Southern Flavor Grilling Seasoning.
Ross -
Ross,
Very nice! I have to try this method.
SteveSteve
Caledon, ON
-
Did the spacers limit the amount of burning-fat smoke? I'm still chasing the bright illusive crispy skin of love...
-
Stanley,
Yes it dose, I had a little smoke the last 15-min. I think it helped a lot!.
Ross -
Ross. Glad the 500* chicken worked for you. I noticed that you had some success minimizing the burt smoke smell. I've never had a problem with that smell affecting the taste or smell of the finished product. What I have had difficulty with, was collecting the juice fromt he chicken as it cooked. It was burnt to a crisp, even with the balls of foil which I used to create an air space between the plate setter and the drip pan. Were you able to keep that from happening?
-
Seriously. I did think it was a Nerf football. I assume those are oranges?????
-
Looks good.
What size bird was it and for how long did it cook? -
I didnt much smoke at all, raising the drip pan helped a lot.
Ross -
Tangerines.
Ross -
4.5lb 1hr.
Ross -
How could you afford to use copper fittings?...you know what that stuff costs these days? LOL
Nice looking bird.
Rickyd -
WHAT CAME FIRST THE CHICKEN OR THE EGG ?
CHEERS
ANTHONY -
Ross,
I have some split bone-in skin on breasts and some leg quarters. Egg is at 500# platesetter in inverted. Should I go for it?
SteveSteve
Caledon, ON
-
Mike,
Watch it carefully.
Ross -
less than an hour, let use know how it turn out.
Ross -
hey ross...notice on your 500 chicken cooks you are always using a whole chicken. ever use a spatchcock and if so i take it the whole bird is better in your opinion?? i suppose the 500 would be a little high for the spatchcock?? thanks for the info on the 500.
gene -
Gene,
You might try spatchcock for a shorter time pull at 165*internal and let it rest.
Ross -
Ross,
Did the kids already and they are raving about it. Trying to get the medium back up to 500# right now.
It's really hard to please ten year old girls but they are actually eating.
SteveSteve
Caledon, ON
-
Ross,
I used dizzy dust fine to season and rub.
500# for roughly 45 minutes (went by temp)
The Princesses are still eating. I don't know if that is princessi
SteveSteve
Caledon, ON
-
Steven,
I'm glade it worked for you. Great looking Famly!
My Best,
Ross -
I did your 500* chicken a few days ago, Ross, and it was very, very good. Just a little EVOO and DP Redeye, then an hour on the Egg. I will say I am the world's worst poultry carver, so I'm going with chicken parts next time so it doesn't wind up looking like a cross between the Galloping Gourmet and the Texas Chainsaw Massacre.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum