BBQ Chicken in the Big Green Egg

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

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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.

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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.

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Sprinkle over the outside surface, turning in the bowl to coat evenly. 030

Transfer to a clean bowl, leaving any excess rub in the first bowl. Cover with plastic wrap, and refrigerate for three hours up to overnight. 033

When ready to cook, remove the cover and transfer to the roaster.

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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.

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Add the platesetter upside down,

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and put the bird in.

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Immediately dampen the unit down to around 250 F.

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Cook until the bird is done, about two hours. The temperature will slowly creep up to closer to 300 F.

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You might never cook a chicken differently again!

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.