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What am I doing wrong?

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Eggcellent
Eggcellent Posts: 69
edited November -1 in EggHead Forum
I love good BBQ chicken. I don't mean heavily sauced chicken. Just good grilled/charcoal flavor (not hickory or mesquite). The chicken often has a charred skin which I don't usually eat but does seem to help keep the chicken moist. I have never been able to recreate this taste. I'm thinking spatchcock and direct would be the chosen methoc? If anyone has some secret they are willing to share I would be very greatful.
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  • MichiganEgg
    MichiganEgg Posts: 17
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    I do all my chicken on the egg. (spatchcock - direct) it always comes out melt in your mouth moist. I prefer a good coat of Sweet Baby Ray’s on the outside but not so much as to over do the chicken. Most of the time I cook them at 300 or so until done.

    Try a good coating of your favorite rub prior to putting it on and then a coat of BBQ when it’s just about done.

    Don’t be stingy with the Seasoned Salt!

    For a real treat, pull it from the grill when it’s done and wrap it in some foil with beer and set it back on with the draft and damper closed for a half hour.
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  • Mickey
    Mickey Posts: 19,674
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    I do like MichiganEgg except 400 and high in the dome. Never turn and cook skin side up direct.
    I do leave in fridge overnight uncovered and do not oil.
    I like coffee rub or ButtRub and if any sauce will use Bone Sucking at the very end.
    I always spatchcock.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Little Steven
    Little Steven Posts: 28,817
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    Eggcellent,

    This is what I've been doing lately and I prefer it to any other method.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=971052&catid=1

    Steve

    Steve 

    Caledon, ON

     

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  • Hoss
    Hoss Posts: 14,600
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    I prefer high heat indirect.450 or so. the fridge rest and cornstarch dusting don't hurt either. :)
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