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Which came first - the chicken or the egg
Hi All,
In my case, it was the egg, but followed shortly by the most delicious chicken I have ever tasted.
New to the forum, just got a LGE for christmas. First I want to thank all of the posters for everything I learned during my research. I thought this was the direction I wanted to go, reading through the experiences on here confirmed it.
I have had a couple of smokers in the past - and gas grills. Nothing compares to the LGE in my mind. Well, will use the gas grill for occaisonal overflow - but I am definately an EggHead.
So far:
Chicken Excellent
Ribs Mediocre
Butt Excellent
Sausage Excellent
Pizza to die for...
Look forward to learning and contributing in any way I can....
boatbum
Comments
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you have to spatchcock a chicken on egg direct heat at about 375 i leave mine skin up for most of cook but flip it 3/4 thru to get skin nice an crisp then flip it back over to finish. about 45 min total. 165 degrees. its the best. i did two 5 pounders on large egg had room around sides for a bunch of portabellas
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I keep reading about spatchcock - but not sure what it is. I need to investigate.
Cookin in Texas -
theres a lot of info online on how to do it. i juust take big knife and stick it thru chicken legs up and cut it, then spread it open.add some dry rub stick in fridge for a while then put it on the grate.
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you have to spatchcock a chicken on egg direct heat at about 375 i leave mine skin up for most of cook but flip it 3/4 thru to get skin nice an crisp then flip it back over to finish. about 45 min total. 165 degrees. its the best. i did two 5 pounders on large egg had room around sides for a bunch of portabellas
Depends what you want. Your method produces a great grilled/roasted chicken.
On the other hand 250 with good smoke produces a great moist smoked chicken.
Skin is rubber and a throw away, but chicken is to die for....
Both good, just different. -
Check Naked Whiz website..pictures and full explanation. My family demands it cooked like this now.I keep reading about spatchcock - but not sure what it is. I need to investigate.
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