The trick is to smoke the meat and not make the meat smoke
BIG BOB GIBSON'S BAR-B-QUE CHICKEN - Big Green Egg Version
Date:August 02, 2012 Favorite:Poultry Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The occasion for my revisiting this previous cook was the addition of a Big Green Egg to my stable of grills
The BGE came 4 days early although I am still waiting for the side tables, which were back ordered.
This is the inaugural lighting of my BGE and it made me think of the start of the 2012 Summer Olympics which had happened earlier in the week.
The famous white BBQ sauce used mayo, apple juice, apple cider vinegar, salt, horseradish, lemonjuice,& cayenne pepper.
Here is the white BBQ sauce.
The spatchcocked (butterflied) chicken is on the grill which is running at 375 degrees & has the Platesetter installed for indirect grilling.
This is the bird at 45 minutes, the midway point of the 90 minute cook. The chicken gets brushed with olive oil and is flipped to breast side down for the second half of the cook.
Here is the spatchcocked chicken after it has been flipped.
It is now 90 minutes along and the chicken is done.
The chicken had wonderful color. It is about to get cut into pieces and dunked in a large bowlfull of the white BBQ sauce.
The chicken was served with some Yukon gold mashed potatoes & butternut squash.
This time around the sauce did stick better. I think the less oil applied closer to the midpoint of the cook helped the sauce to stick better.
The chicken had a crispy skin and wonderful flavor from the hickory chunks. But the BIG surprise was how moist this bird was. It was amazing how moist this chicken was-far and a way the most moist piece of chicken I've ever tasted.
This cook had me very excited about the prospects about the BGE & the future cooks to come.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
My new Big Green Egg was delivered and set up 4 days earlier than I expected. I wanted to make something on it that day, but I had some limitations. First I was short for time, so it had to be a quick to make recipe. Secondly the wool gasket needs to get broken in at or below 400 degrees for several cooks. I wanted to do indirect for my first cook. Those requirements made me think chicken. A couple months ago I made Big Bob Gibson's Bar-B-Que Chicken-a spatchcocked chicken with a famous white BBQ sauce. I had some issues with the sauce not sticking to the chicken and I wanted to do a do-over. The spatchcocked chicken was very moist when prepared on the gas grill. One of the things people say about the BGE is the foods come out very moist due to the great seal you get when you cook.
So I prepared the recipe identically to the way I made it two months ago, right down to buying the same brand and line and weight of whole chicken. The only thing I did a little differently was when I flipped the chicken and brushed it with olive oil. The first time around I was unsure of the cooking time, so I flipped it a little past the halfway pint. This time around I knew how long it should take, so I flipped it exactly halfway through. I also went a little easier on the vegetable oil. I figured less oil done midway would be more cooked off than before. To cut to the chase, the white BBQ sauce did cling better. But the big take away from this inaugural run of the Egg was how amazingly moist this chicken was. It was the moistest piece of chicken I've ever eaten. So my first cook on the BGE was s big success. It took a great recipe and elevated it to a new level. This is a great start