Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Spatchcock chicken face up or down???

EmandM'sDadEmandM'sDad Posts: 648
edited 3:24AM in EggHead Forum
About to start a spatchcocked chicken raised direct. Should I start skin up or down..?.
·

Comments

  • Richard FlRichard Fl Posts: 7,864
    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.