Cooking in the Big Green Egg is not always simple. Sure I can fire it up with a big pile of charcoal and sear a 2″ steak to perfection in about five minutes, but the slow-roasting feature is where the egg really shines. OK, pizza, too, but that’s another story.
I like to apply a rub on the chicken before cooking, be it in the oven, or in the egg. I also use the vertical chicken roaster to get the legs and breasts done at the same time. I bought the model with the gizmo in the middle to put flavoring into, but I never use it. Save the $10 and get the cheap one. Here’s a simple rub.
BBQ Chicken Rub
1 lb Kosher salt
12 oz Sugar
2 oz Garlic salt
½ oz Celery salt
1 oz Chipotle chili
¼ oz Ground cumin
Combine all ingredients in a bowl
and mix to combine evenly. You can store this in the cupboard for a long time, and it’s also yummy on slow-roasted pork shoulder, so don’t worry about making too much.
Remove the giblets from the body cavity, and cut the first two pieces of wing off. Rinse the body cavity, and pat the chicken dry with paper towels. Place into a bowl, vent end up and sprinkle the spice mix in the cavity to coat all surfaces. Shake out any that does not stick.
When ready to cook, remove the cover and transfer to the roaster.
Fire up the egg with about a half bag of charcoal (I use natural rather than briquettes because I think it burns longer. By far the best way I have discovered to ignite the egg is here. Not cheap, but gets the job done in about five minutes. Be careful not to leave it too close when the fire gets going or the aluminum outer cover will melt.
Add the platesetter upside down,
and put the bird in.
Immediately dampen the unit down to around 250 F.
Cook until the bird is done, about two hours. The temperature will slowly creep up to closer to 300 F.
You might never cook a chicken differently again!