Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
I cooked my first spatchcock on my LBGE tonight for dinner. After some initial hand-wringing on my part due to my lack of an adjustable rack, I followed the advice found here on the forum to add less lump and cook as normal. After
drying the spatchcocked chicken in the fridge for about 36
hours, I rubbed the chicken down with olive oil and spices then put it on
the BGE at 350° direct for about an hour.
When the internal temp of the chicken reaches 165° in the breast and 190° in the thigh it's done.
This is without a doubt the moistest chicken I have EVER eaten. This will become a staple dish at our house.