It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I tried my first spatchcock chicken a few weeks ago and dried it out a bit. Several of the posts indicated 350-400 direct for an hour. Had a 5 lb organic Costco chicken and threw it on at about 325, came back in about 45 minutes and I'd overshot a bit. Pulled it off and it was good but not as juicy as the brined lo and slo I'd done before. I realized when I re-read the posts that everyone was saying direct raised or elevated and I didn't elevate any. Ready to try again in a few hours. How high should I elevate the grill to get a better slower cook where I can still expect it to take around an hour. Also, do I need to pull the chick early and let it rest like my beef or pork or serve immediately? I appreciate any advice you might have.