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Spatchchix Experiment - Think You Need Grid Extenders?
36" Blackstone - Greensboro!
Comments
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Ok, I've asked this more than once. How do you get skin like that on a chicken. Mine looks ok but is not "right", especialy on the breasts. I do direct raised at ~400. I don't want hear put it uncovered in the fridge for 2 days, I don't want to have to plan a meal that far ahead. Very frustratedGeorge
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I left that one in there overnight, and it was really crispy. I haven't had problems before - are you rubbing your chickens with anything?I had to say something about my perfect bracket, looks like UNLV is going down :(Large BGE and Medium BGE
36" Blackstone - Greensboro! -
looks like UNLV is going down :(
Not yet... -
I left that one in there overnight, and it was really crispy. I haven't had problems before - are you rubbing your chickens with anything?
I had to say something about my perfect bracket, looks like UNLV is going down :(
I have used a couple of different rubs. Tried olive oil and no oil didn't see much difference. When I do pieces the thighs and wings seem to crisp up better.George -
Do you check temp at the dome or the grate? How long since you calibrated your thermometer?
Dangit.looks like UNLV is going down :(
Not yet...
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Thermometer is good, have done butts with maverick and it is right onGeorge
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Looks great, Damien (is that right? My first dog was named Damian, big old GS, but that's another story) I was wondering how that mustard slather was going to work. I have and like some of the Fiesta spices as well.
Looks like your bracket isn't perfect anymore. UNLV went down. Looks like me and you are one of the few who picked VCU to win as well. And I'm sorry to upset you, but Duke ain't gonna make it past Baylor. Sic 'em Bears!!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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gte1, the "secret" to crispy chicken skin, regardless of how you achieve it, is to dry the skin. Leaving it uncovered in the fridge for a couple of days obvioiusly does this. I've heard people put cornstarch on the skin. Obviously heat will drive off the moisture. And then once you achieve crispy skin you need to serve it relatively quickly to avoid juices soaking back into the skin and softening it up.
The Naked Whiz -
lol! I have three ACC teams in the Final Four!Looks great, Damien (is that right? My first dog was named Damian, big old GS, but that's another story) I was wondering how that mustard slather was going to work. I have and like some of the Fiesta spices as well.
Looks like your bracket isn't perfect anymore. UNLV went down. Looks like me and you are one of the few who picked VCU to win as well. And I'm sorry to upset you, but Duke ain't gonna make it past Baylor. Sic 'em Bears!!
Cornstarch almost sounds like a dry fry..Large BGE and Medium BGE
36" Blackstone - Greensboro! -
heheeh... that's how I do my "custom raised grid" except I use fire bricks for both levels!!
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee -
did a chicken the other day that had been dried in the fridge overnight, like always. crisp skin has always been elusive even with that trick.
but this one was roasted at 225-250 until done (maybe 185-190 in the joints, 160 in the breast).
first truly crisp skin in ages.
a friend of mine, who has a BGE, cooks his chicken very low for many hours. has said he always got crisp skin and never knew what the fuss was about achieving it.
ed egli avea del cul fatto trombetta -Dante -
Stike, was that direct or indirect??
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We tried this modified recipe from Food Network the other night to have a twist on crisp skin. It worked out well, but I didn't take pics. Next time I will.
Marinade:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
- 3 tablespoons olive oil
- 2 ounces honey
- 1 bunch freshly chopped cilantro leaves
- 1 quart buttermilk
Rub:
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 4 tablespoons ground cumin
- Salt and freshly ground black pepper
- 4 cloves fresh minced garlic
Basting liquid:
- 1/2 cup olive oil
- 3 tablespoons ground cumin
- 3 tablespoons fennel seed
For the marinade:
- Mix olive oil, honey and cilantro in a bowl, add buttermilk and mix well.
Directions
For the rub:
Mix ingredients in a small bowl and set aside until ready to use.
For the basting liquid:
Combine the ingredients in small bowl and place by the grill with a brush for basting. Add the marinade to a resealable bag and add the chicken. Let marinate for 1 to 2 hours in the refrigerator. Remove chicken from marinade and pat skin dry. Coat the skin of the chicken with the rub and carefully place some of the rub under skin. Return to the refrigerator for a minimum of 20 minutes. Remove the chicken from the refrigerator and place the bone side down. Grill over direct flame, raised grid @ 350 to 400 until cooked through, basting every 15 minutes. When cooked through, remove the chicken from the grill and peel off the skin. Place the chicken, flesh side down, on the grill over high heat to get grill marks. Place the reserved skin on the grill to crisp. Transfer the chicken to a serving platter. Chop the crisped skin on a cutting board and sprinkle over the chicken.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Can't believe you have Duke beating Kentucky. I think you need to stick to cooking chicken and give up on bracketology, (spoken like a true KY fan).
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Can't believe you have Duke beating Kentucky. I think you need to stick to cooking chicken and give up on bracketology, (spoken like a true KY fan).
+1Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife...
Las Vegas, Nevada! -
Wow. Harder being a Duke fan sometimes than cooking a Texas brisket on a coffee warmer.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Wow! Duke opened up a hornets nest last night. I was looking forward to UK Duke rematch.
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Lol. How's that Duke pick looking. I can't say much I had mizzo in the final 4. Nice looking chicken though.
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Can't believe Paul Heels hasn't been in here to let me have it yet ...Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Just make sure you have Kentucky winning that big gold trophy. If we win it all, I'll cook for all my egghead friends.
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