Category Archives: Poultry

Raised Grid Spatchcock Chicken Threeway on the Large

Howdy

This was the first cook that I did using my new home made Raised Grid. To see how I built it, click the link here:
How to… make a home made Raised Grid for a Large or XL Big Green Egg

So what to cook with my newly created Raised Grid… well 3 chickens of course!!!

I spatchcocked the three birds (which if you don’t know by now from reading my blog, it means to cut the bird open along the back bone and lay flat on the grill) which also happens to be one of my favorite ways to cook chicken.

Now, I know a lot of people would have only done 2 and done them entirely on the raised grid, but I HAD 3 birds so I wanted to use all 3. Conveniently I also had 3 different BBQ rubs in the house I wanted to try out.

The first was called Jamaican Firewalk, which I found to be a delicious balance of heat, salt, spice and island jerk flavours!!!

The second was called Bone Suckin Sauce Rub and it was a little more on the sweet paprika side of things.

The third was Bad Byron’s Butt Rub. I have used this before, but not for a while so I thought it would be fun to do again too. It had a more S&P flavour with some spicy kick.

The method I went with was using my plate setter on the bottom, then the cooking grid, with 2 birds, then my new raised grid with the third bird on it.

I let these cook for probably 90 minutes to 2 hours at about 375-400 (it was really windy and keeping the Egg steady with my burned out gasket was a bit of a challenge)

I cooked the birds till they registered 165F in the breast and 180F in the thigh. I now always cook to temperature and not to time, that is why I am not 100% sure of the cooking time.

All three chickens were great and I don’t want to knock any one product, because honestly I would use all three again, but I think the heat, spice and flavours of the Dizzy Pig Jamaican Firewalk were just so spot on for this chicken that it was the rub that wowed me the most.

Happy Egging!
Brian