I enjoy cooking a whole chicken on our grill regularly. I just inject it with a little butter and put it in a cast iron skillet and cook it for about 3 hours at 275-300 degrees. Turns out delicious every single time.
Big Green Egg Meat Claws are my most FAVORITE ‘EGG’cessory because according to the Big Book of BBQ, pulling two forks through steaming hot meat helps to separate it so you get succulent strands that are crispy and smoked on one end and melt-in-your-mouth tender on the other end. The meat claws work just perfect for this. You can have the professional ‘look’ of pulled pork or whatever type of meat you are cooking. And cooking it on a Big Green Egg is the best way to get it tender and moist and so tasty. Call us at 770-775-5262. We have the meat claws in stock for an “EGG”cellent price of $15.00
Yesterday evening I got home about 5:15 and decided to fire up the grill. It took about 15 minutes or so to get it going pretty good and I took that time to add some salt and Morton’s Season All spice to the entire chicken. So I used my vertical chicken roaster and placed it in a pan of water with the feet at the top and wings at the bottom with the plate setter in legs up. I tied the feet together with some string and wrapped some more string around the middle keeping the wings close to the chicken. It cooked at about 325 degrees for about 2 hours and when I pulled it off I was so ‘egg’cited because it was just beautiful….but when I cut into it, I realized it was not done cooking and still had some blood in the center. SOOOO, I put it back on the grill for about 15 minutes but realized that the temperature was not coming up and I think it was because I did not put near enough charcoal to begin with. I ended up finishing it in the oven for about half an hour.
What would I do different next time you ask???? The only thing I will try different is adding more charcoal so the temperature doesn’t drop and cook the chicken about 30 minutes longer at a 350-375 degrees next time. Not to mention the kids and the hubby were pretty hungry come 8:30 last night, so I will not be starting it at 5:45 because no one in my family liked eating at 8:30 last night. It was definitely a good idea to cook it vertical with the feet up which made it extremely juicy.
The finished product was a delicious, juicy chicken with an unbelievable, yummy, crispy skin.