spatchcock chicken

Unknown

Thanks to everyone for their advice on my questions. I cook two 3 lbs. birds last night direct and on my raise grid. The birds were great! 350 for 1hr 15 mins. with bbq sause brushed on for the last 15 mins. I also cooked a few baked potatos under the grid at the same time. One question, My wife like the skin to be crisp. How do I achive this without over cooking? [p]Thanks

JSlot

I don't use a raised grid for butterflied chicks. I flip them after 50 minutes or so and leave the skin side down for 15-20 mins. Then, I close all dampers, put bbq sauce on bone side, flip over and bbq sauce the skin side, close up the egg and let the sauce bake on for 10 mins or so. You can sauce as many times as you like. Skin is nice and crispy.[p]Jim

TRex

lovethatbbq,[p]For crispier skin, 1) make sure the skin is dry (free of water) before cooking, 2)use olive oil on the skin, and 3) bump up the temp of your Egg to 400 - 425 for the last 10 minutes or so.[p]TRex

ChefFubar

JSlot,
Just curious --- has anyone tried brushing on butter, or an egg-wash before grilling. It may just char without changing the texture of the skin.