Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Spatchcock chicken face up or down???

EmandM'sDadEmandM'sDad Posts: 648
edited 8:30PM in EggHead Forum
About to start a spatchcocked chicken raised direct. Should I start skin up or down..?.

Comments

  • Richard FlRichard Fl Posts: 8,111
    You could do skin down for 10-15 minutes for chrispyness and then turn skin up for the duration.
  • EmandM'sDadEmandM'sDad Posts: 648
    Thanks Richard that' kinda what I was thinkin'
  • hayhonkerhayhonker Posts: 576
    YUMM. I start skin down so the hot grate does it's thing and leaves crusty grill marks. Rotate the grate every 10 minutes to keep things even. Flip after 30 minutes and bring to temp.
  • EmandM'sDadEmandM'sDad Posts: 648
    How did the sauce come out looked waaaaayyyyy hot!
  • hayhonkerhayhonker Posts: 576
    It is good! Very hot but with flavor. Not just pain. I'm the only one in this house who will eat it so I'm giving most away to poor souls at work. Maybe it will get better with age and I'll share next time I see you.
Sign In or Register to comment.
Click here for Forum Use Guidelines.