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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers:
Stuffed Portobello Mushroom
, and also eating lots of these
Ice Cream Sandwiches
in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country -
see a list here
Keeping Spatchcocked Chicken skin from getting hard?
edited November -1
I'm not sure what happened this last time, but the Skin ended up being kind of hard and rubbery. Anyone have ideas on how to keep the skin on Spatchcocked chicken crispy?[p]Thanks!
Jamesw,[p]If you are not doing so, rub the chicken with olive oil, or any other cooking oil.[p]elFloyd
Jamesw,[p]Oiling the skin will help. So will cooking at a higher temperature; I do butterflied chicken direct at about 300 dome. Flip the skin side toward the fire for the last 15-20 minutes of cooking.[p]Cathy
elFloyd,[p]Yep, I am already using Olive Oil coating around the skin. I will try a higher temperature. I think i had a too-low temp for awhile (When I first put the chicken in the temp dropped a lot and took a long time to come back.)[p]I guess I need to open the vents up to get the 350 back fast![p]
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